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4 Ingredient Paleo Crêpes (Dairy Free, Nut Free)

05/05/2017 31 Comments

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Tagged With: 5 ingredients, cassava flour, coconut milk, dairy free, nut free, paleo, primal

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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. 

4 Ingredient Paleo Crêpes - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten 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.

4 Ingredient Paleo Crêpes - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten Free

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 - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten Free

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!

4 Ingredient Paleo Crêpes - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten Free

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 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.

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. 

4 Ingredient Paleo Crêpes - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten Free
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3.8 from 10 votes

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.
Course Snack
Cuisine 5 ingredients, Dairy Free, Freezer Friendly, Nut Free, Paleo, Primal
Cook Time 30 minutes
Servings 8 crêpes
Calories 127kcal
Author Anya @ Prepare & Nourish

Ingredients

  • 2 eggs at room temperature
  • 1 cup coconut milk
  • 1/2 cup warm water
  • 1/2 teaspoon sea salt
  • 1/2 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 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.

Notes

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. 
| Nutrition Information Disclaimer |

Nutrition

Calories: 127kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 165mg | Potassium: 77mg | Vitamin A: 60IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 1.5mg

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. 

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4 Ingredient Paleo Crêpes -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.  #paleo #glutenfree #dairyfree

4 Ingredient Paleo Crêpes -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.  #paleo #glutenfree #cassavaflour

More Gluten-Free Recipes You Might Like:

No Bake Lemon Blueberry Mousse
Paleo Vanilla Ice Cream
Gluten Free Lemon Poppy Seed Bundt Cake

Related posts:

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  3. Easy Paleo Banana Muffins (Nut Free, Dairy Free)
  4. Gluten-Free French Crêpes Recipe (with Cassava Flour)
  5. 3 Ingredient Vanilla Bean Ice Cream (Paleo, Vegan)
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Filed Under: Sweets Tagged With: 5 ingredients, cassava flour, coconut milk, dairy free, nut free, paleo, primal

About Anya

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Reader Interactions

Comments

  1. Raia Todd

    05/08/2017 at

    Mmm…. I want a plateful of those right now! They look amazing!

    Reply
    • Anya

      05/09/2017 at

      Thank you Raia. Enjoy!!

      Reply
  2. linda spiker

    05/08/2017 at

    These are beautiful! Cassava flour for the win!

    Reply
    • Anya

      05/09/2017 at

      Thank you Linda! 🙂

      Reply
  3. Corrine

    05/08/2017 at

    Oh I want to make these for my mom this Sunday! These sound so good for breakfast!

    Reply
    • Anya

      05/09/2017 at

      They are! Happy Mother’s Day to your Mom!!

      Reply
  4. Shannon

    05/09/2017 at

    Oh boy, I bet these would be great with fresh strawberries and coconut cream this spring. Thanks for the idea!

    Reply
    • Anya

      05/09/2017 at

      Yes!! For sure!

      Reply
  5. Nadia | Body Unburdened

    05/09/2017 at

    I always use arrowroot – am excited to try this recipe for sure!

    Reply
    • Anya

      05/10/2017 at

      Thanks Nadia. Hope you like them.

      Reply
  6. Lindsey Dietz

    05/09/2017 at

    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!

    Reply
    • Anya

      05/10/2017 at

      Yes!! They work great for savory foods as well.

      Reply
  7. Emily @ Recipes to Nourish

    05/09/2017 at

    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!

    Reply
    • Anya

      05/10/2017 at

      Awww! Thank you Emily for your sweet words! Yes, they are very special around here. <3

      Reply
  8. Kelsey

    05/09/2017 at

    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!

    Reply
    • Anya

      05/10/2017 at

      We love crepes too! Such a favorite weekend treat!

      Reply
  9. Anna

    05/10/2017 at

    I could use those at the farmers markets. So much healthier than the gluten free bread I am eating.

    Reply
    • Anya

      05/10/2017 at

      I agree – sometimes gluten free has more junk than the regular bread.

      Reply
  10. Megan Stevens

    05/10/2017 at

    Anya, we made these. They turned out great!!!! 🙂 🙂

    Reply
    • Anya

      05/13/2017 at

      So happy to hear that Megan! Glad you liked them. 🙂

      Reply
  11. Midwestg

    09/04/2017 at

    Is there a sub for cassava? Also, is this coconut milk from a can (thick) or from a carton such as so delicious?
    Thanks!

    Reply
    • Anya

      09/04/2017 at

      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!

      Reply
  12. Fivien

    02/10/2018 at

    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.

    Reply
    • Anya

      02/10/2018 at

      Hi Fivien,
      So happy for your little guy!! I love that Sunday tradition. xoxo

      Reply
  13. Anchika

    11/12/2019 at

    I put some cinnamon into the mix (I’m a cinnamoholic) 😃 and it was amazing!! Everyone loved it!!

    Reply

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