Tigernut Flour Crepes (Paleo)

These healthy tigernut flour crepes are made with tigernut flour and lightly sweetened with maple syrup. They're thin and pliable, easy to make and can be folded or rolled up with sweet or savory toppings. This tigernut crepe recipe is paleo, gluten free, dairy free and nut free.

These tigernut flour crepes are one of our favorite family breakfasts. They are made with tigernut flour (check out my guide to tigernut flour to learn more), lightly sweetened with maple syrup and can be paired with sweet or savory fillings (homemade jam is our top pick).

These crepes cook easily and hold together well - perfect for a stress free breakfast. In addition, this paleo crepe recipe is nut free, making it great for family members with nut allergies.

Ingredients

Here's a list of what you need to make these tigernut crepes:

• tigernut flour - Anthony's is my favorite brand
• tapioca starch - needed for texture purposes to make the crepes pliable and easy to flip. May be subbed with arrowroot starch.
• cinnamon - optional ingredient added for flavor
• salt - enhances the flavor of the crepes
• eggs - needed to bind the ingredients in the batter
• water - or your favorite nut milk
• maple syrup - to sweeten the crepes. You may omit this ingredient or swap it with your favorite liquid sweetener.
• avocado oil - for texture and consistency of the batter and to keep the crepes from sticking to the pan.
• vanilla extract - for added flavor

How to Make Crepes with Tigernut Flour

The batter for these crepes is made in a mixing bowl, then poured onto a preheated frying pan and cooked. You can then fill them with your favorite sweet or savory toppings for a delicious paleo breakfast. Here are the step by step instructions:

First, preheat your frying pan on medium heat. I like to use my 10.5" ceramic frying pans, as they are completely non-toxic and non-stick.

In a small mixing bowl, combine the dry ingredients for the crepes. This includes the tigernut flour, tapioca starch, cinnamon and salt.

In a larger bowl, combine the wet ingredients. This includes the eggs, water, maple syrup, avocado oil and vanilla.

Pour the dry ingredients into the wet and whisk until smooth. Let the batter sit for 5 minutes to thicken.

Grease your frying pan with a small amount of oil (I like to use coconut oil). Then pour just under ¼ cup of batter onto the center of your frying pan. Grab the pan by the handle and turn it in a circular motion, allowing the batter to coat the entire bottom of the pan.

Place the pan back on your stovetop and cook the crepe until it is nearly cooked through.

Slide a spatula under the side of the crepe to peel it from the pan. Flip and cook about a minute more, or until done.

When done, place the crepe on a large plate and then repeat the process until all of your batter is used up.

Add your favorite fillings to the crepes and either fold or roll up and serve.

Storage

You can store leftover crepes in the fridge. They're best eaten the next day.

To freeze, place a sheet of parchment paper between each crepe and store in a ziplock bag. Thaw at room temperature before eating.

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