These paleo crêpes are easily made with 4 common ingredients found in most paleo kitchens. They can be enjoyed sweet or savory with your favorite fixings.
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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.
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. 🙂
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.
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 Crepery. 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 these babies 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 (unless you consider coconut a nut – is it?)
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 these 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 & Suggestions
- 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 1/4 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 1/2 teaspoon directly onto the pan every other crêpe.
4 Ingredient Paleo Crêpes
These crêpes are easily made with 4 common ingredients found in most paleo kitchens. They can be enjoyed sweet or savory with your favorite fixings.
- 2 eggs at room temperature
- 1 cup coconut milk
- 1/2 cup warm water
- 1/2 teaspoon unrefined sea salt
- 1/2 cup cassava flour
- 2 tablespoons coconut oil for cooking
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 1/4 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 1/2 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.
To reheat crepes:
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.
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