Grain-Free Crepes (Paleo)
These Grain-Free Crepes are SO EASY! Perfect for sweet or savory fillings, they are a must-try for any paleo breakfast!
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet or crepe pan
- Spatula
- Measuring cups and spoons
Ingredients
For the Crepes:
- 1 cup super fine almond flour provides flavor and texture
- 1/2 cup tapioca flour or arrowroot flour binds the crepes and gives them a chewy texture
- 4 eggs adds richness and helps the crepes hold their shape
- 1 cup unsweetened almond milk keeps the crepes moist
- Pinch sea salt enhances overall flavor
- 1 teaspoon pure vanilla extract adds aroma and flavor
- 1 tablespoon maple syrup or honey natural sweetener
- to taste honey or pure maple syrup for drizzling on top
- to taste fresh ripe berries perfect topping
Instructions
Cooking Instructions:
- In a mixing bowl, combine the super fine almond flour and tapioca flour. In another bowl, whisk together the eggs, almond milk, sea salt, vanilla extract, and maple syrup or honey until well combined. Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for about 10 minutes.
- Place your non-stick skillet or crepe pan over medium heat. Allow it to heat up for a minute or two. You can test if it’s hot enough by sprinkling a few drops of water on the surface.
- Lightly grease the skillet and pour about 1/4 cup of batter into the center. Quickly swirl the pan to spread the batter into a thin layer. Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden.
- Using a spatula, gently lift the edges of the crepe and flip it over. Cook for another minute on the other side. Transfer the cooked crepe to a plate and repeat the process with the remaining batter.
- To serve, drizzle the crepes with honey or pure maple syrup and top with fresh ripe berries.
Notes
- For nut allergies, use sunflower seed flour instead of almond flour.
- Store cooled crepes in an airtight container in the refrigerator for up to 3 days.
- To freeze, layer parchment paper between crepes and wrap tightly.