Two Crepes and Endless Fillings

Paleo Crepes


Paleo Style Crepes*


 5  large eggs

2 TB coconut flour

1 TB tapioca flour (also known as tapioca starch)

3/4 cup almond milk, or substitute regular milk if not adhering to paleo diet

1 TB melted coconut or safflower oil

1/2 tsp vanilla extract (omit for savory crepes)

pinch salt

butter, ghee, or coconut oil for the pan ( I used coconut oil spray on a non stick pan)

Place all the ingredient in a blender and blend for 30 seconds. Heat an 8-inch non-stick skillet over medium heat and add your choice of oil or cooking spray. Pour about 1/4 cup of the batter into the pan at a time and swirl the pan around so that the batter coats the entire pan evenly. Place back on the heat and cook about 1 minute until the edges start to crisp. Carefully flip and cook 30-45 seconds on the other side. Transfer to a cooling rack or warm platter and repeat with the remaining batter.  Serve with your choice of toppings or fillings. Makes about 16 crepes.

*recipe adapted from

Classic Crepes**

2 large eggs

3/4 cup milk

1/2 cup water

1 cup all purpose flour

3 tablespoons melted butter

Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Melt small amount of butter to coat the bottom. Pour less shy of 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a warm platter. Lay them out flat so they can store for later or fill with some fillings of your choice.

Some flavorful additions or fillings:


lobster, crab or chicken salad with tarragon mayonnaise

spinach, mushroom and feta

buratta, tomato and basil

bacon, avocado and tomatoes with cilantro, jalapeño and lime


sautéed pears with candied ginger and almonds

sautéed apples with maple syrup and toasted pecans and cinnamon

fromage blanc, farmers cheese or ricotta with nutmeg and blueberry sauce

 **Recipe adapted from Alton Brown