Healthy Coconut Flour Crepes (Paleo)

These healthy coconut flour crepes are great for a weekend breakfast with the family. They're made with coconut flour and sweetened with maple syrup. You can enjoy them with sweet or savory toppings!

My kids LOVE crepes for breakfast!

I remember liking them as a kid, but my parents never made them. They were a special thing my grandmother made when we came to visit. I have memories of paper thin crepes filled with fresh strawberries and homemade whipped cream - so good!

While these coconut flour crepes aren't the same recipe my grandmother made, they're just as good as my childhood indulgence. And, luckily for my kids, they make a frequent appearance at the breakfast table!

These coconut crepes are easy to make, the batter cooks easily and they're pliable, so easy to fold or roll up. You can add sweet or savory toppings and enjoy them any time of day.

Why You'll Love these Coconut Flour Crepes

• paleo friendly - made with simple, whole food ingredients
• gluten free and grain free - made with coconut flour and tapioca starch
• dairy free and nut free - great for those with common allergens
• easy to make - the crepes flip easily and roll up without breaking.

Ingredients

Here's a list of what you'll need to make these coconut flour crepes:

• large eggs
• water - or any milk of your choice
• avocado oil - may swap with olive oil
• maple syrup - or your favorite liquid sweetener
• coconut flour - ideally sifted to remove any clumps
• tapioca starch - needed for texture purposes

How to Make Coconut Crepes

The batter for these crepes is made in one bowl, then cooked on a frying pan. I like to use my 10.5" ceramic frying pans for making crepes, as they're naturally non-stick. Here are the step by step instructions:

Lightly grease a frying pan (I used coconut oil) and place it on the stovetop, over medium-low heat.

In a medium-sized mixing bowl, whisk together the eggs, water, avocado oil and maple syrup.

Whisk in the coconut flour and tapioca starch.

Let batter rest for 5 minutes to thicken.

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 add your favorite toppings (jam, nut butter, chocolate spread, avocado...), then fold or roll up.

Repeat steps 5-7 until batter has been used up.

Storage

Crepes are best eaten right after they've been cooked. However, if you must store them, place them on a large plate and layer between parchment paper. Secure them with plastic wrap or beeswax wrap, place them in the fridge and eat within 3 days.

You can reheat cooked crepes on a warmed frying pan (low temperature).

Tips for Making Crepes

• 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.

Frequently Asked Questions

More Healthy Recipes Using Coconut Flour

Print