Crepes are amazing and quite versatile. Like a French ballerina, they are lithe and graceful. It’s not a surprise since crepes are from France. One of the beauties of crepes is that they are a vessel. A vessel that can filled with a host of fillings depending on your whim and taste preferences. Let’s talk about that vessel: Paleo Coconut Crepes.
Paleo Coconut Crepes
Crepes are versatile. They normally are eaten for breakfast. But they can be used for dessert or even snacks as well.
So why Paleo crepes? Traditional crepes are made from flour. Flour contains gluten, which estimates show that 2/3 of the population has a sensitivity to it. Sensitivity makes it appearance in bloating, flatulence, mood swings, joint pain, “brain fog,” and leaky gut.
So let’s try to avoid these altogether by avoiding gluten. To do that you must limit or avoid crackers, cookies, pastries, pasta, bread, and even crepes. It’s a tough life to do so but luckily there are non-wheat flour alternatives.
Thank God for non-wheat flours. In this Paleo crepes recipe we use coconut flour. Not all non-wheat flours are created equal but they all tend to be more nutrient-dense than regular wheat flour. If you want more info about which non-wheat flour is best, check out our Non-Wheat Four Review.
The same may be said for non-dairy milks.coconut milk. Though almond milk is more popular, unflavored coconut milk is more nutrient-dense than store bought almond milk. Incidentally, soy milk looks enticing in that it is high in macronutrients, but the issue is its GMO-quality and it is estrogenic. And remember, avoid the flavored versions of all non-dairy milk, which bring unneeded added sugar. (Read our Review of non-dairy Milks.)
Eggs are a crucial ingredient in this Paleo crepes recipe. Eggs are the “keto, protein bombs” that are a must-have in all breakfast choices. Eggs are full of Vitamin D, choline, healthy fats and cholesterol. Ideally you want to eat the yolks, but to make Paleo Coconut Crepes you must use just the egg whites.
Opt, ideally, for pastured eggs. Though they are triple the cost of conventional egg, studies show that one pastured egg equals the nutrient-value of 6 conventional ones. Read our
Review of Eggs: Pastured vs. Vegetarianism.
So what do you use as filling for this Paleo crepes? It’s up to you. I leave this recipe vague so you can use it for a breakfast item, snack, or dessert.
If you want something chocolatey, try a chocolate spread, like Nutella. The operative word is “like” for Nutella is loaded with sugar and hydrogenated oils. (In fact hazelnut is the 4th ingredient.) Instead, try a homemade Chocolate Hazelnut spread like the one we boast below.
If you prefer opt for a berry-inspired vanilla flavoring. Some people even put beef, chicken, or guacamole in it! It’s completely up to you.
Fill with cheese and meats. 
Eat it as is. 
Fill with a fruit composte. 
Fill with whipped cream.
Either way, Paleo crepes offer the delectable taste and versatility of traditional French crepes without its inflammatory aspects.
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Beat egg whites, almond milk, and vanilla extract in a medium-sized bowl. Add the coconut flour, cinnamon, baking powder, and sea salt. Continue to beat the mix until smooth. Let the mixture sit for 10 minutes. Heat a PFOA-free non-stick skillet over medium heat. Pour about a 1/4 of the mixture onto the pan. Tilt the pan in all directions so the batter covers the bottom of whole skillet. (See the Amazon add for a non-PFOA free skillet.) Cook until the edges begin to slightly bubbly and lift & the bottom begins to brown. This takes about 2 minutes. Flip and cook on the other side until brown. Repeat with remaining mixture.
Ingredients
Instructions