These paleo crêpes are easily made with 4 common paleo ingredients. They can be enjoyed sweet or savory with your favorite fixings and are gluten free, dairy free and nut free.
Crêpes (with an "ê") are such a special treat because you can totally pull of fancy with half the effort. The good thing about crêpes is that they are just as versatile as they are easy. It does take a bit of practice twirling the pan to coat the surface during cooking but otherwise, it's an easy job. Besides, as the crêpe maker you totally get to eat that botched first crêpe anyways so you have that going for you.
Cassava Flour Crêpes
These 4 Ingredient Paleo Crêpes are made with cassava flour and coconut milk. I love using cassava flour for these crêpes because the texture is similar to wheat flour. I only use Otto's Cassava Flour and they have never failed. I love this company, their mission, their prices and their flour. And the free shipping doesn't hurt either. 🙂
Grab a bag of the gluten free Cassava Flour here.
You'll notice that I already have a crêpe recipe on my site and I use that recipe regularly, you can find Grain-Free French Crêpes here.
Dairy Free and Nut Free Crêpes
So what's the difference between my Grain Free French Crêpes and these 4 Ingredient Paleo Crêpes?
If dairy is treating you well, I would go with the French Crêpes because those are astonishingly similar to the regular wheat crêpes that you'd find in your local French Crêpery. However, for those who are dairy free, those crêpes are not ideal because they are best with dairy milk.
The texture on these paleo crêpes is slightly different. These crêpes are a bit more heavier because coconut milk is fattier than regular milk. Nevertheless, these crêpes still retain a lot of the typical crêpe qualities.
You can fill them up just as you would regular crêpes. I love slathering them up with chocolate tahini spread or stuffing them with spinach and sauteed mushrooms. So good. Or just dunk them in your favorite berry chia jam and call it good!
However you enjoy them, you can be assured they contain no wheat, no dairy, and no nuts.
4 Ingredient Paleo Crêpes
These crêpes are made with 4 simple ingredients found in every paleo kitchen. They can be made ahead of time and stored in an air-tight container in the refrigerator for up to 2 weeks.
To reheat Paleo Crêpes:
The crêpes can be easily reheated on a skillet over medium heat. This trick will work whether the crêpes are folded in quarters or stacked flat. Place all crêpes in a dry (no oil) cast iron skillet on medium heat. Every 10 seconds, flip the entire stack over and remove the top (now heated) crêpe from the pile and set it aside on another plate. Continue with the rest of the crêpes until all are warmed.
When crêpes are warm, they are much easier to work with which makes stuffing them with deliciousness all the easier!
Helpful Tips for 4-Ingredient Paleo Crêpes
- Tools: Using your blender (I have this one) makes it easy to blend everything together, especially when doubling this recipe. I spoon the batter with ¼ cup measuring cups onto the pan. By the way, I use this 12 inch omelette pan but this crêpe pan does magic I hear. Flip the crêpes easily with this thin metal spatula.
- Batter: I always give a quick stir before scooping batter in my measuring cup to pick up whatever flour settles to the bottom. You may also find it necessary to add a few teaspoons of water to thin out the batter towards the last remaining few crêpes. That's normal as the flour will naturally settle to the bottom.
- Finally, to achieve that true crêpe texture, it's important that you not skimp on the coconut oil between crêpes. Otherwise, they will become dry and crackling if you don't use the oil. I add ½ teaspoon directly onto the pan every other crêpe.
Don't forget the flour - Otto's cassava flour consistently produces the best gluten free flour. For orders outside US, Otto's Cassava Flour may be found on Amazon.
Printable Recipe
4 Ingredient Paleo Crêpes
Ingredients
- 2 eggs at room temperature
- 1 cup coconut milk
- ½ cup warm water
- ½ teaspoon sea salt
- ½ cup cassava flour
- 2 tablespoons coconut oil for cooking
Instructions
- Blend eggs, coconut milk, water, flour and salt in the blender for approximately 3 minutes. Wait for foam to settle.
- Heat a lightly oiled stainless steel pan over medium heat. Pour ¼ cup of the batter onto the pan and swirl the pan in circular motion to coat the surface evenly.
- Cook the crêpe for approximately 1 minute until the bottom is golden brown and can easily be loosened with a thin spatula. You'll know the bottom is done with you see bubbles on the top of the crêpe form.
- Quickly flip the crêpe over and cook the other side for about 30 seconds.
- Continue with the rest of the batter. Add ½ teaspoon of coconut oil to the pan after every 2-3 crêpes or as needed.
- Enjoy immediately or store in airtight container for up to 2 weeks in the refrigerator. You can store these folded in quarters or stacked flat. See notes for reheating instructions.
Notes
Nutrition
The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.
>>> Pin This <<<
More Gluten-Free Recipes You Might Like:
No Bake Lemon Blueberry Mousse
Paleo Vanilla Ice Cream
Gluten Free Lemon Poppy Seed Bundt Cake
Raia Todd says
Mmm.... I want a plateful of those right now! They look amazing!
Anya says
Thank you Raia. Enjoy!!
linda spiker says
These are beautiful! Cassava flour for the win!
Anya says
Thank you Linda! 🙂
Corrine says
Oh I want to make these for my mom this Sunday! These sound so good for breakfast!
Anya says
They are! Happy Mother's Day to your Mom!!
Shannon says
Oh boy, I bet these would be great with fresh strawberries and coconut cream this spring. Thanks for the idea!
Anya says
Yes!! For sure!
Nadia | Body Unburdened says
I always use arrowroot - am excited to try this recipe for sure!
Anya says
Thanks Nadia. Hope you like them.
Lindsey Dietz says
These are really lovely. I've been using cassava flour some recently, and I enjoy working with it. I bet these would make great savory wraps!
Anya says
Yes!! They work great for savory foods as well.
Emily @ Recipes to Nourish says
You are the queen of beautiful crepes! I love that your mom made them and that you make them for your family. I wish I had a big plate of these tonight. Bliss!
Anya says
Awww! Thank you Emily for your sweet words! Yes, they are very special around here. <3
Kelsey says
YUM! These look FANTASTIC! We're big fans of crepes in our house, but we've never tried making them paleo! Can't wait to give this recipe a try!
Anya says
We love crepes too! Such a favorite weekend treat!
Anna says
I could use those at the farmers markets. So much healthier than the gluten free bread I am eating.
Anya says
I agree - sometimes gluten free has more junk than the regular bread.
Megan Stevens says
Anya, we made these. They turned out great!!!! 🙂 🙂
Anya says
So happy to hear that Megan! Glad you liked them. 🙂
Midwestg says
Is there a sub for cassava? Also, is this coconut milk from a can (thick) or from a carton such as so delicious?
Thanks!
Anya says
I have not tried this with another gluten free flour but let me know if you try something else. A thinner coconut milk would work best in this recipe. Enjoy!
Fivien says
Hi Anya,i I saw your recipe in the middle of the night. Aha..using cassava flour.I made straight the next morning. It was so delicious. My baby boy 15mths devoured it as soon as it came off the pan. It is crepes/pancakes (German type thicker than crepes) every sunday in our family without fail. Thank you.
Anya says
Hi Fivien,
So happy for your little guy!! I love that Sunday tradition. xoxo
Anchika says
I put some cinnamon into the mix (I’m a cinnamoholic) 😃 and it was amazing!! Everyone loved it!!