Paleo Gluten-free Crepes are such a fun meal option! They are easy to make and a great way to shake up your breakfast routine. Or, they can be used as a base for a delicious savory lunch or dinner. My boys love them as a weekday breakfast option or they are perfect for a fun celebration as well.
Why we love these Paleo Gluten-free Crepes
These crepes are gluten-free, dairy-free, grain-free, with nut-free option. A great allergen-friendly breakfast or fun dinner. They are as easy to mix up as pancakes and cook quickly. Plus, the fillings are endless – see below for some ideas to get you started!
I love that these crepes are easier to make than tortillas (no rolling out the dough required!). But, they are just as versatile and can be used in almost any setting you would use a tortilla.
There are a lot of fun crepe makers online through retailers like Amazon. This is one I’ve had my eye on and might eventually purchase. BUT, if you have a great large non-stick pan, you can easily make crepes in it, not additional kitchen purchase needed.
Paleo Gluten-free Crepe Filling Ideas
Here are some sweet crepe combinations:
- My boys love them with chopped fresh strawberries, homemade chocolate almond butter (page 262 of my Cookbook!), and Whipped Coconut Cream (like whipped cream, but without the dairy!).
- They are also delicious with nut butter and banana slices
- Try peaches with whipped coconut cream
- Also, my Blueberry Sauce works perfectly for a delicious sweet topping.
- Or, go simple and spread them with nut butter and jam for a crepe-style PB+J!
Or, want savory crepes for breakfast or dinner? Here are some fun savory crepe ideas:
- Spread the crepe with my dairy-free Pesto then add shredded or sliced chicken or turkey and tomatoes (with a little dairy-free mozzarella if desired! See this post for my favorite dairy-free cheese options.)
- Load it up with chopped or shredded chicken, steamed broccoli, and dairy-free cheddar
- Add your favorite breakfast meats like scrambled eggs and bacon, or sausage and hashbrowns for more of a breakfast burrito-type vibe.
- Use it as a wrap and add your favorite sandwich fixings for an easy and budget-friendly sandwich wrap.
For more crepe inspiration, I love the ideas on this crepe collection.
To make these Paleo Gluten-free Crepes, you will need:
- Flour – There are two flour options. For the best texture and added nutrients, I prefer the almond flour + tapioca flour combo. Almond flour gives them structure while providing healthy fats to keep your family satiated. Tapioca flour gives them a really nice stretch. You can sub arrowroot or potato starch for the tapioca flour, but tapioca flour is preferable for that stretch characteristic. With almond flour, I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. For tapioca flour, I get mine from the bulk bins at Winco. You can also find it easily on Amazon here. (NOTE: You will not use the Almond flour + Tapioca flour at all if you are using the nut-free Cassava flour option!)
If you want a nut-free flour option, I include a cassava flour variation. Cassava flour is pretty dense, so you will use less of it than the combined flours. I get my cassava flour most often from Amazon.
- Eggs – Use large eggs here. Eggs are important for the binding and structure of the crepes. Unfortunately, I don’t have an egg-free swap worked out for this recipe. If you need egg-free or vegan paleo crepes, I would check out another recipe like this one that offers an egg-free recipe.
- Dairy-free milk – I use unsweetened almond milk, but you can use whatever dairy-free milk works best for your family.
- Oil – I use extra light-tasting olive oil, but regular olive oil or avocado oil works as well.
- Salt – Don’t overthink this one. Regular table salt is great!
- Fillings of choice – See the above section for lots of sweet and salty filling ideas!
Paleo Gluten-free Crepes
- 1 non-stick large skillet pan or crepe maker
- 1 cup tapioca flour see notes for nut-free option
- 1/2 cup almond flour see notes for nut-free option
- 1 cup dairy-free milk
- 3 eggs large
- 1/4 cup extra light tasting olive oil can use regular olive oil or avocado oil
- 1/4 teaspoon salt
- 2 tablespoons coconut sugar optional, recommended for a sweet crepe
- Filling of choice see blog above for ideas!
- In a medium bowl, whisk together all ingredients.
- Heat a large non-stick skillet over medium heat until hot.
- As you rotate the pan around, pour 1/3 cup batter into the pan, moving the batter around to form a large circle of batter. Do so very quickly, as the batter cooks quickly and won't be able to be moved.
- Cook for 1 minute, or until edges are starting to crisp. Flip and cook for 1 more minute. Don't overcook or the crepe won't be very flexible. Continue to do so with all batter.
- Enjoy with toppings of choice! Can store in the fridge for up to 1 week. I find it helpful to store with pieces of parchment between crepes so they won't be hard to separate.