These paleo crepes made with coconut and tapioca flour are just like the real thing, paper thin and perfect with your favorite sweet or savory filling.
This time though, I made it through the register relatively unscathed at $8 and change. Incredibly proud of myself, I sat down to start digging in when I saw it.
A made to order crepe stand BEHIND the register area.
Want to know when a big bowl filled with healthy delicious superfood-this and organic-that doesn’t taste good? When there’s freshly made crepes wafting their deliciousness everywhere and jars of Nutella staring you down precisely 4 feet to your right.
There’s nothing like laying out on a Floridian beach to make you want to get your diet back on track which is why I busted out the coconut and tapioca flour for this paleo version.
There might not be Nutella in these, but that homemade strawberry chia jam isn’t a bad substitute. They’re paper thin with crispy edges and the perfect way to enjoy crepes grain-free.
Paleo Crepes Recipe
These paleo crepes can easily be adapted with eggs and greens as the filling for a savory option. They also freeze beautifully for an easy and quick grain-free breakfast.
Why use Safest Choice™ Eggs in this recipe? Safest Choice™ Pasteurized Eggs are your recipe for egg safety and good health.
Active time: 10 minutes
Strawberry Jam Ingredients
1 lbstrawberries or other fruit, frozen or fresh
2 Tbspchia seeds
Combine the fruit and honey in a small saucepan over medium-high heat. Cook until fruit starts breaking down and liquefies. Break up with a fork or spatula until it’s the texture of chunky jam.
Reduce the heat to medium-low and add the chia seeds. Stir and cook for another 1-2 minutes.
Remove from heat and set the saucepan aside to cool. The jam will thicken considerably as it cools.
5Safest Choice™ pasteurized egg(s)
2 Tbspcoconut flour
1 Tbsptapioca flour (also known as tapioca starch)
3/4 calmond or coconut milk
1 Tbspmelted coconut oil
1/2 tspvanilla extract
butter, ghee, or coconut oil for the pan
Whisk the eggs, coconut flour, and tapioca flour in a large bowl until smooth.
Add the milk, coconut oil, vanilla, salt, and whisk again until smooth. Set aside.
Heat an 8-inch non-stick skillet over medium heat.
Once hot, melt butter, ghee, or coconut oil to grease the bottom.
Pour about 1/4 cup of the batter into the pan at a time and swirl the pan around so that the batter coats the entire pan evenly. Place back on the heat and cook about 1 minute until the edges start to crisp. Carefully flip and cook 30-45 seconds on the other side. Transfer to a cooling rack and repeat with the remaining batter.
Serve with the strawberry jam and freeze any leftover crepes with parchment paper in between each crepe for easy defrosting.
If adapting for an egg and greens filling, omit the vanilla from the crepe batter.