These paleo crêpes are made with just four common ingredients. Enjoy them sweet or savory — they’re gluten-free, dairy-free, and nut-free.
Crêpes are special because they make a simple meal feel elegant with very little effort. They’re versatile and quick to prepare — you may need a little practice tilting and swirling the pan to coat it evenly, but the process is straightforward. And if your first crêpe doesn’t turn out perfect, you get to taste-test it!
Cassava Flour Crêpes
These 4-ingredient paleo crêpes use cassava flour and coconut milk. Cassava flour yields a texture closer to wheat than many other gluten-free flours, which makes it ideal for thin, flexible crêpes. The batter is simple and forgiving, producing crêpes that hold fillings well whether you choose sweet or savory toppings.
The recipe keeps things dairy-free by using full-fat coconut milk. Compared to crêpes made with dairy milk, these will be slightly richer and a touch heavier because coconut milk contains more fat, but they still have the thin, foldable quality you want in a crêpe.
Fill them with fruit, jam, sautéed vegetables, or a chocolate spread. They also pair beautifully with savory fillings like spinach and mushrooms. Whatever you choose, these crêpes contain no wheat, dairy, or nuts.
Dairy-Free and Nut-Free Crêpes
If you tolerate dairy well and prefer the lightest, most classic crêpe texture, a milk-based grain-free crêpe will be closest to a traditional French crêpe. That said, this cassava-and-coconut-milk version is a great alternative when you need a dairy-free option. It keeps the pliability and versatility of a classic crêpe while staying compliant with paleo and nut-free diets.
These crêpes refrigerate and reheat well, making them useful for meal prep and quick breakfasts or snacks.
Make-Ahead and Storage
These crêpes can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Store them folded in quarters or stacked flat, depending on your storage space and preference.
How to Reheat Paleo Crêpes
Reheat crêpes in a dry skillet over medium heat. Place the stack in the skillet and every 10 seconds flip the entire stack, then remove the top (now-warmed) crêpe and set it aside. Repeat until all crêpes are warmed. This method quickly warms each crêpe without making them greasy and helps them become flexible for filling.
Helpful Tips
- Blender or whisk: A blender makes the batter very smooth and is handy when doubling the recipe, but a whisk works fine too. Blend long enough to fully combine ingredients and create a smooth batter, then wait for any foam to settle before cooking.
- Portioning batter: Use a 1/4-cup measure to portion batter onto the pan for consistent-size crêpes. Tilt and swirl the pan immediately to spread the batter thinly and evenly.
- Thin the batter if needed: As you cook, flour can settle. Stir the batter and add a teaspoon or two of water if it thickens toward the end to keep the crêpes thin.
- Use coconut oil: To maintain a tender edge and prevent sticking, add a small amount of coconut oil to the pan every 2–3 crêpes. About 1/2 teaspoon between batches is usually enough.
Note: Cassava flour is recommended for best texture in these crêpes. If you choose another flour, expect differences in consistency and elasticity.
Printable Recipe
4 Ingredient Paleo Crêpes
Yield: 8 crêpes | Cook Time: 30 mins | Calories: ~127 kcal per crêpe
Ingredients
- 2 eggs, at room temperature
- 1 cup coconut milk
- 1/2 cup warm water
- 1/2 teaspoon sea salt
- 1/2 cup cassava flour
- 2 tablespoons coconut oil, for cooking
Instructions
- Blend the eggs, coconut milk, warm water, cassava flour, and salt in a blender for about 3 minutes until smooth. Let any foam settle before cooking.
- Heat a lightly oiled stainless-steel or nonstick pan over medium heat. Pour 1/4 cup batter into the center, then tilt and swirl the pan to spread the batter into a thin circle.
- Cook until the bottom is golden and the top forms bubbles, about 1 minute. Use a thin spatula to loosen the edges.
- Flip the crêpe and cook the other side for about 30 seconds.
- Repeat with remaining batter, adding about 1/2 teaspoon coconut oil to the pan after every 2–3 crêpes as needed.
- Serve immediately or store cooled crêpes in an airtight container in the refrigerator for up to two weeks. Reheat using the dry skillet method described above.
Notes
To reheat: place crêpes in a dry cast-iron or heavy skillet over medium heat, flip the stack every 10 seconds and remove the warmed crêpe each time until all are heated through. Warm crêpes are easier to fold and fill.
More Gluten-Free Recipes You Might Like:
No Bake Lemon Blueberry Mousse
Paleo Vanilla Ice Cream
Gluten Free Lemon Poppy Seed Bundt Cake