Crepes always looked so easy when I saw them made on TV. Just swirl the batter and flip, right? Not quite – I believe my second try was more successful because I realized that you need to be in tune with how the crepe batter reacts with your pan and heat levels. This is not a recipe for the lazy cook – you must pay attention. You also have to take care with flipping the crepe. It may be more difficult than the average Paleo recipe, but the result is crepes. Crepes! That you can fill with anything you can think of. Hello, chocolate.
Practice makes perfect for this recipe. For me the first couple crepes looked a little rough, but then I really hit my stride. Making the batter is the easiest part because you simply whisk everything together. Let the batter sit for about ten minutes to allow the coconut flour to soak up some of the moisture. Then whisk it again, and it should be ready for the pan.
The batter should be very thin and runny. It’s fine balance between an egg pancake and a milky thin one. It’s best to make one crepe and then assess the results. If the crepe seems too thick, whisk a little more almond milk into the batter. If it is too thin, add just a bit more coconut flour (and let it sit for another few minutes).
The cooking process is the complicated part. Definitely use a non-stick pan, or the batter will not come off the pan. Start with the pan over medium-low heat, spray with coconut oil spray, and then add 1/4-cup of batter. Swirl the batter around the pan to spread it in an even layer. Turn the heat to medium-high. After about a minute, the edges of the crepe will start to lift off the pan, so run a spatula around the edges. Work the spatula under the crepe and carefully flip it over. Cook the other side for a minute and then slide the finished crepe onto a plate. Phew, one done.
Make sure to readjust the heat back down to medium-low, and to recoat the pan between each crepe. Patience is needed to make these crepes, but once they are done you get to add the fun part – the filling. My favorite route is the sweet filling route, which include berries with honey, almond butter with bananas, or of course melted chocolate. You could also prepare savory fillings, such as breakfast sausage and sautéed veggies, for example. Now that you have the recipe, let us know how it works for you!
- 1 cup almond milk
- 4 eggs
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour, sifted
- 1/4 tsp baking powder
- Pinch of salt
- In a small bowl, combine all of the ingredients and whisk together. Allow the batter to sit for about 10 minutes to allow the flour to soak up the moisture, then stir again. The consistency should be very thin.
- Heat a non-stick skillet to medium-low heat. Coat the skillet with coconut oil spray. Pour 1/4 cup of batter onto the skillet, turning the pan with your wrist to spread it out in a thin, even layer. Switch the heat to medium and cook for 1-2 minutes, loosening the sides with a spatula. When the bottom has firmed up, carefully flip over and cook for another 1-2 minutes until lightly browned. Remove to a plate and set aside. Turn the heat back down to medium-low, recoat the skillet with coconut oil spray, and repeat with the remaining batter.
- Place the desired filling in the center of the finished crepes and fold. Serve immediately.
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