Recipes

The Best Coconut Flour Crepes (with Homemade Breakfast Sausage)

0 from 0 ratings

Way before I started following a paleo diet, my biggest guilty pleasure used to be enjoying a big old plate of crepes for breakfast. And to be perfectly honest, crepes are still one of my favorite breakfast treats to indulge in from time to time. The only difference is now I make sure that my crepes are totally healthy and 100% paleo friendly so I can enjoy them absolutely guilt free. There’s definitely a lot of great paleo crepe recipes out there as well, but this paleo recipe that I’m sharing today might just make the best coconut flour crepes ever. As an added bonus, I’ll even be sharing a bonus homemade breakfast sausage recipe that is unbelievably tasty to add to your crepes.

coconut flour crepe recipe
Serving Size
1
Calories/Serving
354

If you’ve been craving crepes for breakfast lately, then this recipe has got you covered. These are quite possibly the best coconut flour crepes that you will ever taste. The crepes are absolutely delicious all on their own, but they are made even better thanks to what else is included with this recipe -- a tasty homemade breakfast sausage, chopped tomato, and fried eggs.

2-For-1 Paleo Goodness

Before making your crepes, you’re going to want to prepare your homemade breakfast sausage. This isn’t just any old sausage recipe either — this recipe makes for some ridiculously tasty breakfast sausage that’s bursting with sweet and spicy flavors. You’ll be using ground pork for the sausage, cooking it for about 8-10 minutes in olive oil. Next, you’ll be adding a delectable combination of ingredients to add an immense amount of flavor to things. You’ll be using salt, pepper, dried thyme, dried sage, onion powder, cayenne pepper, and maple syrup.

You can also optionally add some red pepper flakes if you’d like your sausage to be just a little bit spicier. After combining everything, remove your sausage from the heat and set aside while you turn your attention towards making the crepes. I love adding a bunch of herbs and spices to my sausage recipes for two big reasons. First and foremost, they add an unreal amount of flavor, making the sausage even tastier. Second, I usually try and cook with herbs and spices as often as I can anyway, because they’re also loaded with disease fighting antioxidants (1) that help to really make these paleo recipes an excellent choice for healthy meals that contain a decent amount of protein.

paleo crepe ingredients

It’s rather straightforward to prepare your crepes as well. Simply combine your coconut flour, arrowroot flour, baking powder, and salt together in a bowl. Using coconut flour and arrowroot make sure these crepes are gluten free and much easier to digest than if they were made with refined wheat flour. They’re both much more nutritious as well, adding a nice amount of protein, healthy fats, and fiber to your crepes.

mixing the crepe batter
sauteeing the stuffing

Gluten-Free Crepe Base

In a separate bowl, combine your eggs and almond milk and then whisk them together. Just as the coconut flour and arrowroot flour keeps the crepes gluten free, using almond milk will help to keep them dairy free as well. Almond milk is also a great source of B-complex vitamins and essential minerals like calcium, zinc, and magnesium. Just be sure to use either homemade or otherwise unsweetened almond milk. Next, combine your almond milk mixture with your coconut flour mixture and then cook the crepes.

After cooking the crepes for a few minutes, place them on a plate. You can now finish things off by placing the homemade breakfast sausage on one half of the crepe, sprinkling it with the chopped tomatoes, and then finally topping with a fried egg. Fold the crepe inwards and voila, you’re all set to enjoy one incredibly well balanced breakfast meal that not only tastes delicious, but also provides your body with tons of nutrients and energy to start your day off on the right foot.

stuffed crepes

P.S. – When you make your meals using all natural paleo friendly ingredients, you’d be amazed at some of the foods that you can still enjoy. Here’s some of my favorites that are similar to this crepe recipe:


Ingredients

  • For the crepes
    • 2 tbsp arrowroot flour
    • 2 tbsp coconut flour
    • ¼ tsp baking powder
    • pinch of salt
    • 1 egg
    • 7 tbsp unsweetened almond milk
    • olive oil for greasing
  • For the homemade breakfast sausage
    • 1 pound lean ground pork or turkey
    • ½ tsp salt
    • ½ tsp black pepper
    • ½ tsp dried thyme
    • ½ tsp dried sage
    • 1 tsp maple syrup
    • ½ tsp onion powder
    • ½ tsp cayenne pepper
    • ¼ tsp red pepper flakes (optional)
    • 2 tbsp olive oil
  • The rest of ingredients
    • 1/3 cup tomato, chopped
    • 4 fried eggs
    • salt, black pepper to taste

Directions

  1. To make the homemade breakfast sausage, heat the olive oil in a skillet over medium heat.
  2. Add the ground pork and cook for 8-10 minutes, breaking into crumbles and stirring occasionally.
  3. Add the salt, black pepper, thyme, sage, onion powder, cayenne pepper, red pepper flakes and maple syrup.
  4. Mix to combine and cook for another minute or two.
  5. Remove from the heat and set aside.
  6. To make the crepes, in a bowl sift together the coconut flour, arrowroot flour, baking powder and salt and set aside.
  7. In another bowl place the eggs and almond milk and whisk to combine.
  8. Add in the coconut flour mixture and whisk to combine.
  9. Let the batter sit for 5-10 minutes so it can thicken.
  10. Preheat an 8 inch skillet over medium heat.
  11. Lightly grease with olive oil.
  12. Pour 3 tbsp of batter into the pan.
  13. Swirl the pan so the bottom is evenly coated.
  14. Cook for 2-3 minutes or until the top begins to appear dry and the edges start to brown, then flip carefully using a spatula.
  15. Cook for another 1-2 minutes and then transfer to a serving plate.
  16. Repeat the process to use the rest of the batter.
  17. To assemble, place a crepe on a plate. Put some homemade breakfast sausage on one half of the crepe and sprinkle with chopped tomatoes. Top with a fried egg.
  18. Fold 3 sides of the crepe inwards to form a half-closed, half-open pocket and serve.

Servings

Serving Size

1

Servings/Recipe

4

Nutrition Information

Calories

354

Carbohydrates

8.7 g

Fat

21.6 g

Sugar

1.8 g

Protein

31.3 g

Fiber

2.2 g

Calories 354 kcal
Potassium 487.7 mg
Vitamin A 108.3 µg
Vitamin C 2 mg
Folic Acid (B9) 30.4 µg
Sodium 511.3 mg

Print Recipe

Ask a Question/Comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon