I was amazed these Paleo Crepes are so quick and easy. Just blend 4 ingredients and presto! – perfect crepes like Julia Child’s! These are Paleo, gluten-free, grain-free, sugar-free, tree-nut-free, soy-free and nightshade-free. Hooray! You can fill them, roll them or fold them. You can make delicious Paleo Crepes with Wild Berries, or Paleo Crepes with Chocolate Sauce, Wild Salmon Paleo Crepes, or Paleo Mushroom Crepe with Tarragon Cheese Sauce. The possibilities are endless.
Any blender is helpful, or you can easily whisk the batter together in a bowl. Store cooked crepes in the refrigerator for 3 days. They also freeze well – place them on a paper plate with parchment paper between each one, in a sealed plastic bag. Find more Paleo Desserts at my website PaleoDesserts.com! Makes 11 crepes.
- 4 large eggs (See The Best Eggs are Pasture-raised Organic)
- 4 tablespoons thin coconut milk (or filtered water)
- 2 tablespoons arrowroot flour
- 1 tablespoon olive oil
- Optional sweetener for dessert crepes: 1 tablespoon [Just Like Sugar Table Top natural chicory root sweetener, or 1/2 teaspoon PureLo Lo Han Sweetener by Swanson, or 2 teaspoons raw honey, or your favorite sweetener. If the crepes are not to be sweet, then skip this.
- Add all ingredients to any blender: eggs, coconut milk, arrowroot, olive oil, and optional sweetener. Blend well.
- Preheat an 8-inch pan over medium heat. Some people prefer a crepe pan or titanium non-stick pan, but my 8-inch skillet works perfectly well. Brush the pan with a bit of olive oil before making each crepe.
- Use 3 tablespoons batter for each crepe. For convenience I use a 1/4 cup measure and fill it up 3/4 of the way to the top. It is important for the batter to be quite thin. Since coconut milk varies in thickness, you may need to thin the batter with a little water. The first crepe is a test for the batter and the heat level, so don’t be alarmed if it looks a little strange—it just takes time to fine-tune these variables. Adjust the heat if necessary and your next few creations should be just fine.
- Pour the batter into the pan and twirl it around gently to coat the surface. Watch it carefully. When the crepe begins to dry out on the sides, you can release the edges gently with a spatula.
- When the entire crepe can slide and pull away from the pan, flip it gently by grabbing the edges with your fingers. When the second side is gently browned, slip it out of the pan onto a serving plate.
- Make all the crepes, putting them in a stack, and cover with a dry towel.
After it’s flipped, your work is easy. Cook until the underside is lightly browned, and the crepe is still moist. It should be flexible, not stiff, so you can fold it or roll it without breaking.
Then slip it out of the pan onto a serving plate.