Here is a quick and easy Dairy-free Keto Crepes Recipe you can use for sweet or savory food. These crepes are grain-free and delicious!
Growing up I ate a lot of crepes. Romanians borrowed them from the French along with numerous other dishes. Crepes always held special treat status in our house. Whenever my mom would announce she was making them, I'd quickly abandon whatever activity I was involved in. Instead, I'd park myself on a chair next to her, patiently waiting for the first soon-to-be botched crepe, so I could eat it.
After all, the first crepe normally gets thrown away. There's something mystical that has to happen between the batter and pan once the proper temperature is reached and a bona fide crepe is formed. For my mom and for me, it's always the second crepe. The first, while hardly worthy of the name, was always one for testing, ensuring the consistency was just right. What it lacked in form and looks, it made up for in taste.
The crepes my mom would make were called "clatite", filled with jam and rolled into long tubes. While I could hardly wait to get my hands on them once freshly rolled, it was the next day that they came into their full flavor.
I'm surprised it took me this long to experiment with a grain-free crepes version that's keto and paleo.
Why You'll Love These Dairy-Free Keto Crepes
- They're Keto, Paleo, and Whole 30
- GAPS friendly
- Simple to make
- Perfect for breakfast, lunch, or dinner
- Perfect snack for kids
Ingredients Needed For Keto Crepes
- Coconut oil
- Super fine almond flour
- Cassava flour
- Almond milk (or coconut or cashew)
- Optional: pinch of salt
- Optional: 1 teaspoon vanilla extract
How To Make Keto Crepes
Step 1. In a large bowl, combine all ingredients and whisk together well.
Step 2. Heat a crepe pan (or non-stick-pan) on medium-low heat and coat with ½ teaspoon coconut oil. Pour about ¼ cup of the batter and coat the pan while off the heat and swirling it around for even distribution. (Instructions in the recipe card video).
Step 3. Cook for 1-2 minutes per side and flip. Remove and repeat the process until all the batter is gone. Often times the first crepe is a trial one.
* Crepes can be stored in the refrigerator in an air-tight container for up to a week.
FAQs + Top Tips
I think there’s a bit of an art to making crepes. It’s not complicated by any means but there are a few things that I think are important to getting the ideal crepes consistency.
What Pan Do You Need For Making Crepes?
Technique and equipment are a definite must when it comes to mastering the art of crepe making (which is nothing more than just swirling batter in a pan).
There are a few choices when it comes to pans that work best. Ideally, a crepe pan will make the best possible crepes but if you don’t have one, a medium ceramic non-stick pan will work wonders. The key is to easily manipulate the batter because it cooks very quickly. It will also make flipping the crepes much much easier and satisfying.
What Are The Best Keto Flours?
When making paleo crepes, consider purchasing the finest ground almond flour possible. This will give you a nice and smooth consistency without lumps.
While cassava flour is not keto, the amount used hardly amounts to significant carbohydrates. Also, I’ve tried both tapioca flour and cassava flour for this recipe and both work well. Cassava is slightly better because you get more of a glutenous consistency than you would with tapioca, so I prefer using Cassava when making these low-carb crepes.
What Milk Should You Use?
The type of plant milk is entirely up to you but if you’re using it for a savory dish consider getting unsweetened milk that doesn’t contain any added flavor. If you’re going for sweet crepes, you can pretty much use any milk you want. I like unsweetened vanilla almond milk.
Why Should All Ingredients Be At Room Temperature?
In order to make silky crepes, you want to ensure that the milk and eggs are at room temperature. If you need to slightly heat the milk, you can until it's room temperature. For the eggs, you can place them in a bowl of warm (never hot) water and let them sit for 10 minutes.
Are Keto Crepes Sweet Or Savory?
That is the beauty of this simple recipe - they can be customized. While we're not adding any extra sugar, simply adding vanilla extract, makes these keto crepes perfect for sweeter options. (See serve with options below).
How To Make Perfect Keto Crepes Every Time?
The way to making perfect crepes is to move quickly and make sure you lift the pan off the heat, add the batter, and quickly distribute it by swirling your wrist while holding the pan. This will result in a light and thin crepe. The first one may not turn out great but you’ll get there with practice!
How Long Should You Cook Keto Crepes
Crepes in general cook incredibly quickly and they will easily go from soft and pliable to much like a hard tortilla so stay close to the stove. As soon as you start to see bubbles, move flip the crepe. This should be about 1-2 minutes per side.
Best Way To Enjoy Keto Crepes?
- You can eat them with almond butter, banana slices (paleo only), cinnamon, and a drizzle of honey (paleo only). Wrap them up and enjoy.
- Give crepes a good smear of keto-friendly jam and make them into a little burrito and serve. Optional, give them a dusting of keto powdered sugar.
- If you're not following a strict keto lifestyle but follow a mostly paleo lifestyle, you can drizzle them with this vegan and paleo caramel sauce.
- For a savory option, you can use vegan cream cheese and smoked salmon.
- Wrap them up hummus and roasted red peppers or your favorite roasted vegetable.
Easy Dairy-Free Keto Crepes Recipe (Paleo, Grain-Free)
- 3 eggs at room temperature
- 4 teaspoon coconut oil
- ¾ cup fine almond flour
- 2 tablespoon cassava flour
- 6 tablespoon almond milk
- optional: pinch of salt
- optional: 1 teaspoon vanilla extract
- In a large bowl, combine all ingredients and whisk together well.
- Heat a crepe pan (or non-stick-pan) on medium-low heat and coat with ½ teaspoon coconut oil. Pour about ¼ cup of the batter and coat the pan while off the heat and swirling it around for even distribution. (Instructions in the recipe card video).
- Cook for 1-2 minutes per side and flip. Remove and repeat the process until all the batter is gone. Often times the first crepe is a trial one.
- Crepes can be stored in the refrigerator in an air-tight container for up to a week.
1. Be sure your pan is preheated well.
2. Once you pour in the batter, immediately start tilting the pan in an almost swirling motion so that the batter is evenly distributed in the pan.
3. Using super fine almond flour, will ensure you get a good crepe consistency.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 44mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g
Oh goodness. These are so lovely smothered in berries and cocoa nibs. Swoon!
Gorgeous! I am also a big fan of strawberries and cacao nibs...oh sweet mercy. I've never been able to get crepes to turn out correctly, you should do a video and show us how to make them properly 😉
The word "crepes" made me drool before I even saw the awesome ingredients!
These look amazing! And they're gorgeous!
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