Healthy 3 Ingredient Crepes (No Sugar, Gluten Free)

Jump to Recipe·Print Recipe

These 3 ingredient crepes are perfect for a healthy, satisfying breakfast. Then can be paired with sweet or savory toppings, as the crepes are unsweetened and sugar free. This crepe recipe is easy to make and great for many diets - gluten free, dairy free, paleo and whole30 approved.

3 ingredient crepes stuffed with blackberry jam and topped with blueberries, bee pollen and hemp seeds.

My kids would ask for crepes every morning if I let them decide on breakfast each day! Thankfully, these crepes are easy to make and they're actually healthy. This is a breakfast recipe both my kids and I can be happy about.

These healthy, 3 ingredient crepes are made with a grain free flour blend, eggs and milk (I have tried both almond and coconut milk). Since they are unsweetened, they can be paired with sweet or savory toppings. My kids prefer sweet, like blackberry jam or chocolate sauce. But stuffing them with bacon and eggs or mashed avocado are great options as well!

Why You'll Love these 3 ingredient crepes

only 3 ingredients - you'll need Bob's Paleo Baking Flour, eggs and milk of choice
gluten free and grain free - made without wheat flour and without oats
paleo, low carb and whole30 - made with healthy, wholesome ingredients
easy to make - simply whisk ingredients, cook batter on a frying pan, then add your favorite toppings
sweet or savory - these crepes are made without any added sugar, so can be paired with sweet or savory toppings.

Ingredients

The full recipe for these 3 ingredient crepes can be found in the recipe card below, but here is a list of what you'll need:

large eggs - eggs are needed for this recipe
paleo baking flour - this baking flour is made with almond flour, arrowroot starch, coconut flour and tapioca starch.
milk - any type of milk will work for this recipe. To keep these crepes paleo and whole30, I use unsweetened almond milk or coconut milk.

How to Make Crepes with 3 Ingredients

These crepes are made by whisking the 3 ingredients in a large mixing bowl and then cooking the batter on a frying pan. Here are the step by step instructions:

Lightly grease a 10.5" frying pan (I used coconut oil) and place on the stovetop. Preheat over medium heat while you make the batter.
In a large mixing bowl, combine all crepe ingredients. Whisk until smooth.

Scoop ¼ cup of the crepe batter onto the preheated frying pan. Grab the frying pan by the handle and rotate it to spread the batter across the entire bottom of the pan. Set the pan back on the burner and cook until the crepe is nearly cooked through and easy to flip.
Flip the crepe and cook until done.
Remove crepe from pan and place on a serving plate.

Repeat steps 3-5 until batter has been used up.
Add your favorite toppings (jam, nut butter, chocolate spread, avocado, bacon...) to the crepes, then fold or roll up and serve.

Tips and Tricks

Preheat your frying pan before adding the batter. This helps the crepes cook evenly and makes them easier to flip.
Lightly grease your frying pan. Just a small amount of oil is needed to grease the pan, I like using coconut oil.
Use a ceramic frying pan to cook the crepes. Ceramic pans are naturally non-stick, but also non-toxic. They work excellent for making crepes.
Let the crepe cook through before flipping it. Trying to flip the crepe too early will result in it falling apart.

Storage

Because crepes taste best freshly cooked, I suggest cooking the number of crepes you wish to eat and storing the rest of the batter in the fridge. Pour the crepe batter into a small bowl and cover with plastic wrap or bees wax wrap and keep in the fridge for up to 3 days. If the batter thickens, add more water or a little milk to thin it.

If you have leftovers after cooking all the crepes, place them in a sealed container in the fridge. For best flavor and texture, eat the crepes within a couple days.

FAQ

What's the best frying pan to use for crepes?

I find that ceramic frying pans are best for making crepes. They are naturally non-stick and free from harsh chemicals.

My crepes are falling apart, what do I do?

Make sure to let the crepes cook through before flipping them. You also want to ensure that your frying pan is non-stick (I love my ceramic frying pan) and that you've preheated it before cooking.

Can I add sweetener?

Yes, you can make these crepes sweet by adding a tablespoon or two of maple syrup or coconut sugar.

Looking for more paleo crepe recipes? Check out these reader favorites: