Here is a quick and easy 5 ingredient paleo crepes recipe you can use for sweet or savory food. These crepes are light, airy 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 the makeover version of crepes, considering they’re one of my favorite foods but I think I’ve finally nailed them. These crepes are delicate, airy and almost sensual in some ways.
For these simple paleo crepes, you need eggs, coconut oil, almond flour, cassava flour and cashew or almond milk. That’s the basic recipe to keep them neutral. If you like your crepes on the sweet side, a teaspoon of vanilla will sweeten them and make a perfect base for your favorite sweet filling such as quick paleo chocolate spread.
These 5 ingredient paleo crepes are:
- Simple to make
- Perfect for breakfast, lunch or dinner
Tips for making 5 ingredient paleo crepes
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 is the best pan for paleo 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 as it cooks very quickly. It will also make flipping the crepes much much easier and satisfying.
Quality ingredients matter for good paleo crepes
All almond flours are not created equal. When making paleo crepes consider purchasing the finest ground almond flour possible. This will give you a nice and smooth consistency without lumps.
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 with tapioca, so I prefer using Cassava when making these paleo crepes.
The type of plant milk is entirely up to you but if you’re using it for a savory dish consider getting an unsweetened milk that doesn’t contain any added flavor such as vanilla. If you’re making sweet paleo crepes, you can pretty much use any milk as you want an intense flavor.
The secret is in the swirl
If this is your first time making paleo crepes, welcome! The way to making perfect crepes is to move quickly and making 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 airy crepe. The first one may not turn out great but you’ll get there with practice!
Don’t walk away from your paleo 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.
1. In large bowl, combine all ingredients and whisk together well.
2. Heat crepe pan and add a coat with 1/2 tsp coconut oil or ghee. Pour about 1/4 cup of batter and coat pan.
3. Cook for 1-2 minutes per side and flip. Remove and repeat the process until all the batter is gone.
4. Crepes can be stored in the refrigerator in an air tight container for up to a week.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 44mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g