How To: Make Paleo Crepes
Prep time
Cook time
Total time
Serves: 5 crepes
  • 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
  1. Place all ingredients in a blender and blend on low for about 1 minute, or until well combined. Let mixture sit for 15 minutes.
  2. Preheat crape pan under medium heat for about 5 minutes.
  3. 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.
  4. Add about ½ teaspoon of coconut oil to the pan and swirl the pan so that the oil coats the entire surface.
  5. 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.
  6. 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.
  7. Other side only cooks for about 1 minute. Use spatula to remove crepe from pan, placing it on a large plate.
  8. Follow steps 3-6 until all batter is gone. Recipe makes 5 crepes.
Tools You’ll Need:
- Cast iron crepe pan (I use this one)
- Crepe spreader
- Crepe spatula
- Blender
- Measuring cups
- Measuring spoons
Nutrition Information
Serving size: 1 crepe -- Calories: 166 Fat: 13 g. Carbohydrates: 5 g. Protein: 8 g.
Recipe by Amazing Paleo - Healthy Paleo Diet Recipes at