These coconut flour crepes are just as delicious as traditional crepes, but these ones are paleo diet friendly, gluten-free, and dairy-free. Serve them with sweet fillings for breakfast, brunch, or dessert. Or stuff them with your favourite savoury fillings for dinner or lunch.
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These paleo crepes are made with coconut flour. Coconut flour is a nutritious grain-free flour that’s available at many grocery stores these days. If you can’t find any coconut flour at your local grocery store it’s readily available for purchase online.
I love using coconut flour in my paleo recipes because it’s high in fibre, low in carbohydrates, and quite nutritious. It also adds a subtle coconut flavour to recipes without being overpowering.
These crepes are made with coconut milk which complements the coconut flour and coconut oil in this recipe. You can substitute your preferred milk if you don’t have coconut milk or aren’t a fan of it.
This recipe calls for arrowroot starch (it’s also called arrowroot flour. Either label is fine). Arrowroot starch/flour is a gluten-free, paleo diet friendly thickener that works perfectly in this recipe when combined with coconut flour. It gives these crepes a soft, tender texture. They really do taste similar to classic crepes made with wheat flour. If you can’t find arrowroot starch/flour at the grocery store then it can be ordered online as well.
I added a bit of maple syrup and pure vanilla extract to the crepe batter, but you can omit those ingredients if you plan to serve these crepes with a savoury filling as opposed to a sweet filling. I love filling these crepes with this low sugar blueberry jam.
How to make them
These coconut flour crepes are so easy to make. Start by pre heating a nonstick pan on the stove on low-medium heat. It’s important that the pan be hot when you start frying the crepes or they won’t flip easily.
While the pan is heating, prepare the crepe batter by adding the eggs, coconut milk, coconut flour, arrowroot starch/flour, vanilla, salt, and maple syrup to a large mixing bowl and whisk the ingredients well.
Once your pan is hot, add a bit of coconut oil to the pan. About a teaspoon should do, but use however much coconut oil is necessary to coat the entire pan to ensure the crepes are easy to flip.
Measure out 3 tablespoons of crepe batter into a small bowl or cup. The reason it’s important to do this is so that you can easily pour the 3 tablespoons all at once into the pan and then immediately lift the pan off the heat to swirl the batter around a bit and form a nice, flat, circular crepe.
Allow the crepe to cook for about three minutes or however long it takes for the edges to look slightly golden and the centre to seem solid enough to flip with a spatula. At that point you’ll flip the crepe and allow another minute for that side to cook.
Remove the cooked crepe from the pan and repeat this process until all of the crepe batter is finished (this recipe makes 8 crepes). Be sure to add a little bit more coconut oil to the pan with each new crepe to ensure they don’t stick to the pan when you flip them.
How to store them
Store these crepes in an airtight container in the fridge for up to three days. You can reheat them in the microwave, in a pan on the stove, or in the oven. Be sure not to overheat them when reheating the leftovers because they do dry out if overheated.
What fillings to use
I prefer sweet crepes and my favourite filling is blueberry jam, but they’re also delicious with this apple pie jam. Fresh fruit, coconut yogourt, nut butter, or some melted dairy-free dark chocolate are all delicious options for sweet crepe fillings.
If you prefer savoury crepes, fill them with some fresh herbs and a generous spoonful of these caramelized mushrooms. If you go the savoury route, be sure to omit the maple syrup and vanilla extract in the crepe batter. You could also increase the salt to 1/4 teaspoon in that case.
More coconut flour recipes to try
- This black bean chocolate cake is easy to make and delicious.
- These coconut oil cookies are gluten-free, dairy-free, and paleo diet-friendly.
- This banana bread with coconut flour is a great way to use up ripe bananas.
Coconut Flour Crepes
- Nonstick frying pan
- 3 eggs
- 1 cup coconut milk
- 1/4 cup coconut flour
- 2 tablespoons arrowroot starch/flour
- 1 teaspoon maple syrup (omit for savoury crepes)
- 1/2 teaspoon vanilla extract (omit for savoury crepes)
- 1/8 teaspoon salt
- 2 tablespoons coconut oil for frying the crepes
- Place a large nonstick frying pan on the stove and set the heat to low-medium.
- While the pan is heating up, add the eggs, coconut milk, coconut flour, arrowroot starch/flour, maple syrup, vanilla extract, and salt to a large mixing bowl and whisk until the batter is smooth.
- Add one teaspoon of coconut oil to the pan (or as much coconut oil as it takes to make sure the entire pan is well coated in oil).
- Measure 3 tablespoons of crepe batter into a small bowl or cup, then pour the batter into the hot pan and immediately lift the pan and swirl the batter around so that it spreads out evenly and forms a circle shape.
- Cook for about 3 minutes or until the edges of the crepe look slightly crispy and the centre seems solid enough to flip.
- Use a spatula to flip the crepe, then continue to cook for 1 minute.
- Repeat until all the crepe batter is finished, adding a small amount of coconut oil to the pan (just enough to ensure the pan is well coated) with each new crepe.
- Serve warm with your choice of filling.
- Makes 8 coconut flour crepes.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat in the microwave, oven, or frying pan until warm but do not overheat leftover crepes or they may dry out.