Paleo Crepes

Paleo Crepes


These crepes from Danielle Walker are incredibly versatile and easy to make. Stuff them with sweet fillings like berries and coconut whipped cream, or use as tortillas for enchiladas or quesadillas, even as lasagna noodles.

Paleo Crepes by Danielle Walker


6 large eggs
1 cup unsweetened almond milk or other non dairy milk
3 tbsp coconut flour, sifted
2 tsp coconut oil, melted, plus 2 tbsp for the pan
1/4 tsp sea salt


  1. Whisk together the crepe ingredients in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
  2. Heat a crepe pan or enameled skilled over the medium-high heat.
  3. Place 1 tablespoon of the coconut oil in the pan, swirling to coat the bottom and sides.
  4. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan. Alternatively, very quickly use a spatula to spread the batter. Fill any holes with a drop of batter, making sure the pan is fully covered.
  5. Cook for 1 minute, until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out onto a plate.
  6. Continue with the remaining batter, stacking the crepes on the plate as you work. Add a little more oil to the pan after about every 3 to 4 crepes if they begin to stick.

From Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great, by Danielle Walker

Yield: 10 crepes


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