Coconut Flour Crepes

These coconut flour crepes are just as delicious as traditional crepes, but these ones are paleo diet friendly, gluten free, and dairy free. Serve these thin pancakes with sweet fillings for the perfect breakfast, brunch, or dessert. Or stuff them with your favorite savory fillings for dinner or lunch.

Main ingredients

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 fiber, low in carbohydrates, and quite nutritious. It also adds a subtle coconut flavor 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 almond milk or your preferred non-dairy 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 savory filling as opposed to a sweet filling.

Three crepes displayed on a white plate.

How to make them

These crepes are so easy to make. Start by preheating a nonstick skillet or pan on the stove set to 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.

Raw crepe batter in a white bowl with a whisk.

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 center 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.

A plate of crepes smothered in blueberry sauce.

How to store them

Store these coconut flour 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

There are so many delicious fillings and toppings you can serve with these perfect crepes. If you love sweet crepes, try filling them with this nut free chocolate spread. My favorite topping is fresh fruit, but coconut yogurt, nut butter, or some melted dairy-free dark chocolate are all delicious options for sweet crepe fillings.

If you prefer savory crepes, fill them with some fresh herbs and a generous spoonful of these caramelized mushrooms. If you go the savory 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.

Crepes on a plate.

More coconut flour recipes to try

Three crepes displayed on a white plate.
3.40 from 15 votes
Pin Recipe Print Recipe

Coconut Flour Crepes

These delicious coconut flour crepes are easy to make and perfect served with either sweet or savory fillings. They're paleo diet friendly, gluten free, and dairy free.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes
Servings 4
Calories 271kcal


  • 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 savory crepes)
  • 1/2 teaspoon vanilla extract (omit for savory 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 center 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.


  • Store leftovers in an airtight container in the fridge for up to three days.
  • Reheat these coconut flour crepes in the microwave, oven, or frying pan until warm but do not overheat leftover crepes or they may dry out.
  • Serve with either sweet or savory fillings.


Serving: 2Crepes | Calories: 271kcal | Carbohydrates: 11g | Protein: 6g | Fat: 23g | Saturated Fat: 19g | Cholesterol: 123mg | Sodium: 143mg | Potassium: 170mg | Fiber: 3g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg

You might also like