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.
This post may contain affiliate links for your convenience. Thank you for supporting this site with purchases made through these links. See full DISCLOSURE for details.
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.
Related: Grain-Free French 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 Crepery. However for those who are dairy free those crêpes are not ideal because they are best with dairy milk.
I’ll be upfront, the texture is slightly different. These crêpes are a bit more heavier in texture 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
Using KitchenAid Stand Mixer makes it easy to blend everything together, especially when doubling this recipe. But a hand mixer works just as well. Be sure to strain the batter through a mesh sieve using a rubber spatula to assist and then spoon the batter with measuring cups onto the pan. By the way, I use this 12 inch omelette pan but this crepe pan does magic I hear. Flip the crepes easily with this thin metal spatula.
Don’t forget the flour – Otto’s cassava flour consistently produces the best gluten free flour.
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
- 1/2 teaspoon unrefined sea salt
- 1/2 cup cassava flour
- 1 cup coconut milk
- 1/2 cup warm water
- coconut oil for cooking
Whisk eggs, salt and flour together just until combined.
Add coconut milk and warm water to thin out the batter slightly.
Strain the batter through a sieve to remove clumps. This assures that the batter is smooth consistency. Use a rubber spatula to help push the batter through.
Heat a lightly oiled stainless steel pan over medium heat. Pour 1/4 cup of the batter onto the pan and tilt 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 3-4 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.