Paleo Crepes…say whaaaaaat?! Yes, they are possible. And yes, they are amazing!
I’ve been a crepe lover for as long as I can remember. In Ecuador, crepes were very popular, and growing up, we had awesome little restaurants where we could go to and get some yummy crepes. They had all sorts of savory and sweet crepes, which meant that you could have an entire meal of crepes. Yuuuuum.
My favorite place to get crepes was at a restaurant in an Ecuadorian beach called Casablanca; a beach we used to go to every year for Christmas and New Years Eve as a family. The Crepperie at Casablanca was super quaint, peaceful, and it had an amazing view of the ocean. The best time to go was in between 5pm, when the sun was about to set and you could see all sorts of beautiful orange, pink and yellow colors in the sky. It was an outdoor sort of restaurant; there were no walls, only a ceiling made of straws, so you could feel the breeze coming in from the ocean. It was the perfect setting.
I almost always ordered a sweet crepe. They had all sorts of amazing tropical flavors, like one with homemade mango syrup, freshly shaved coconut, bananas and whipped cream on top…or another one with warm cacao sauce, fresh coconut flakes, bananas and vanilla ice cream on top. Beautiful ingredient combinations.
It has been a long time since I’ve had a real crepe (being Paleo and all), but I recently created a recipe for a Paleo-approved one! It’s fantastic. You can fill these crepes with either savory or sweet ingredients, so have fun making your own Paleo Crepe creations at home. I’ll post some fun crepe recipes in the near future, so stay tuned!
- 2 tablespoons coconut flour
- 1 teaspoon tapioca flour
- 1 teaspoon sea salt
- 1 cup unsweetened carton coconut milk
- 2 tablespoons coconut oil, soft or melted
- 6 eggs
- Coconut oil, to grease pan
- Place all ingredients in a blender and blend on low for about 1 minute, or until well combined. Let mixture sit for 15 minutes.
- Preheat crape pan under medium heat for about 5 minutes.
- Once mixture has sat for 15 minutes, blend on low again for less than a minute just to make sure all is well mixed again.
- Add about ½ teaspoon of coconut oil to the pan and swirl the pan so that the oil coats the entire surface.
- Pour ½ cup of batter into the pan; use crepe spreader in a circular movement to distribute batter evenly to form a large, thin crepe.
- Allow it to cook until bubbles begin forming at the surface, then loosen edges with spatula and flip the crepe. This will take about 5-7 minutes, be patient.
- Other side only cooks for about 1 minute. Use spatula to remove crepe from pan, placing it on a large plate.
- Follow steps 3-6 until all batter is gone. Recipe makes 5 crepes.
- Cast iron crepe pan (I use this one)
- Crepe spreader
- Crepe spatula
- Measuring cups
- Measuring spoons