These simple Sweet Potato Crepes are made with sweet potato flour, eggs and sweetened with a little maple syrup. They are gluten free, Paleo, nut free, dairy free and easy to make!
If you know me, you know I love experimenting with different/unique Paleo flours. And today, I’m introducing you to sweet potato flour.
Have you tried sweet potato flour?
My first time using it was in this recipe. And guys, I love it!
What is Sweet Potato Flour
The name says it all. This flour is literally made from sweet potatoes. (I used THIS brand.)
Not only is this a healthy, whole food flour, but it is naturally gluten free, Paleo and Vegan friendly. It’s less absorbent than regular flour, meaning you don’t need as much liquid when using it in a recipe. This flour also works well in both sweet and savory dishes.
I wasn’t sure how well sweet potato flour would work in a crepe recipe…but these crepes have been a huge success! I’ve made them over and over and the whole family loves them. So yes, this is a kid friendly crepe recipe!
These crepes are:
- gluten free
- only 4 ingredients required
- nut free
- dairy free
- easy to make
- hold together well
I know crepes can be intimidating. However, this crepe recipe is easy and they actually hold their shape. You can make thin, delicate crepes that turn out perfect each time.
Ingredients in Paleo Sweet Potato Crepes
Only four ingredients are needed to make these crepes. However, I added some cinnamon and salt for flavor. (Totally up to you if you keep those ingredients or not.)
Here’s what you need:
- sweet potato flour
- plant based milk (or water)
- maple syrup (or favorite liquid sweetener)
- ground cinnamon
And let me tell you, I’ve had my fair share of crepe failures. You know, when the batter doesn’t hold together or you go to flip them and the entire crepe just falls apart. Frustrating!
But, I have a few important tips for making crepes. These tips result in the perfect crepe: one that is thin but holds together and doesn’t stick to the pan.
Tips for making the perfect crepes
Here’s what you need to do:
- Use a non-stick or ceramic frying pan. I have a ceramic frying pan that I use for crepes, pancakes and eggs. I’ve found them to work best for making crepes.
- Preheat the frying pan. Make sure your frying pan is hot (preheat on medium heat) before adding any batter.
- Let the crepe cook nearly all the way through before flipping.
How to Make Crepes
So, how to make Paleo crepes with sweet potato flour…
First, set your pan on the stove top and set heat to medium. Add a small amount of oil (such as coconut oil) to the pan.
Next, gather the necessary ingredients. Whisk together the eggs, maple syrup, and plant based milk (or water). Then, whisk in the dry ingredients: sweet potato flour, cinnamon and salt.
Pour about 1/4 cup of the batter onto the preheated frying pan. Carefully grab the handle of the frying pan and rotate the pan to spread out the batter. Spreading the batter makes for a thinner crepe.
Set the pan back on the stove top and cook on medium-low heat until the crepe is nearly cooked through.
Next, flip the crepe and cook a few seconds more.
Remove the crepe from the pan and repeat the process until all of the batter has been used up.
I filled these Sweet Potato Crepes with mashed raspberries and topped them with coconut cream, cinnamon and bee pollen.
Some other great Paleo crepe filling ideas include:
Healthy Paleo crepes made with sweet potato flour. Perfect for a simple, grain free breakfast.
- 3 large eggs
- 1/4 cup plant based milk (or water)
- 2 Tbsp maple syrup
- 3 Tbsp sweet potato flour*
- 1/2 tsp cinnamon
- pinch of salt
- Place frying pan**on stove top. Add a small amount of oil (I used coconut oil) and set heat to medium.
- In a medium-sized mixing bowl, whisk together eggs, milk and maple syrup.
- Whisk in remaining ingredients.
- Pour about 1/4 cup batter onto the preheated frying pan. Rotate the pan so that the batter spreads out to the edge of the pan in a thin, even layer.
- Cook the crepe on medium-low heat until nearly cooked through.
- Flip and cook a few seconds more.
- Remove the crepe from the pan and repeat process until no more batter remains.
- Add desired fillings to crepes, fold (or roll up) and eat.
*sift the sweet potato flour to prevent clumps in the batter
**I used a large (11″-12″) frying pan for this recipe. If using a small frying pan, you’ll want to use just 2-3 tablespoons batter per crepe.
Keywords: sweet potato, crepes, nut free, breakfast