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    Home » Paleo

    Healthy Coconut Flour Crepes (Paleo)

    Published: Apr 12, 2024 · by Katie

    Jump to Recipe·Print Recipe

    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!

    Close up of coconut crepes rolled with raspberry jam.

    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.
    Coconut flour crepes topped with maple syrup.

    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
    Ingredients needed to make coconut flour crepes.

    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.

    Batter for coconut crepes.

    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.

    Cooking the crepes on the frying pan.

    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.

    Freshly baked crepes.

    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.
    Top view of crepes.
    Fork full of coconut flour crepes filled with raspberry jam.

    Frequently Asked Questions

    Are crepes paleo?

    Crepes can be paleo, it all depends on the ingredients. These coconut flour crepes are paleo because they are made with eggs, water, avocado oil, maple syrup, coconut flour and tapioca starch.

    What are some savory crepe fillings?

    Some savory filling ideas include: mashed avocado, scrambled eggs, sauteed veggies, cheese, bacon or salami and olives.

    What is the best pan for making crepes?

    Ceramic pans work best for making crepes. They are naturally non-stick and non-toxic. I like using my Caraway 10.5" ceramic pan for crepes.

    More Healthy Recipes Using Coconut Flour

    Coconut pecan cookies.

    Coconut Pecan Cookies

    Crispy waffles made with coconut flour.

    Crispy Coconut Flour Waffles

    Zucchini cake with coconut flour.

    Zucchini Cake

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Close up of coconut crepes rolled with raspberry jam.

    Healthy Coconut Flour Crepes (Paleo)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: Katie
    • Prep Time: 5 min
    • Cook Time: 27 min
    • Total Time: 32 minutes
    • Yield: 9 crepes
    Print Recipe
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    Description

    These healthy coconut flour crepes are easy to make and can be enjoyed with sweet or savory toppings.  These crepes are paleo, gluten free and dairy free.


    Ingredients

    Scale
    • 5 large eggs
    • ⅓ cup water (or milk of choice)
    • 2 Tbsp avocado oil
    • 2 Tbsp maple syrup
    • ⅓ cup coconut flour (27g) sifted, spooned and leveled
    • 2 Tbsp tapioca starch


    Instructions

    1. Lightly grease frying pan (I used coconut oil) and place on the stovetop.  Preheat over medium-low heat while you make the batter.
    2. In a medium-sized mixing bowl, whisk together the eggs, water, avocado oil and maple syrup.
    3. Whisk in the coconut flour and tapioca starch.
    4. Let batter rest for 5 minutes to thicken.
    5. 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.
    6. Flip the crepe and cook until done.
    7. Remove crepe from pan and add your favorite toppings (jam, nut butter, chocolate spread, avocado...), then fold or roll up.
    8. Repeat steps 5-7 until batter has been used up.

    Notes

    *I recommend sifting the coconut flour to remove any clumps

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Pinterest image for healthy coconut flour crepes.
    « Healthy Plantain Flour Bread (No Yeast, Gluten Free)
    Healthy Hemp Protein Waffles »

    Reader Interactions

    Comments

    1. Katie

      June 23, 2019 at 7:56 am

      Hi! You can check out the other crepe recipes on my site if you can't consume collagen.

      Reply
    2. Lindsay

      May 28, 2023 at 11:23 am

      Great recipe! So simple to make and my family loved them.

      Reply
      • Katie

        May 28, 2023 at 1:23 pm

        I'm so happy you guys loved them! Thank you for taking the time to leave a review 🙂

        Reply
    3. Katie

      April 12, 2024 at 7:37 pm

      My family and I love these coconut flour crepes. Enjoy!

      Reply

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    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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