When I started the paleo diet one of the foods I thought I’d miss the most were crepes! Every weekend there was a voice in my head saying “can you make paleo crepes”, “is that even possible???”. Low and behold, the 4 ingredient paleo crepes were born!
Move over pancakes, crepes are the new weekend star. Growing up in France with a French mom where crepes were a staple makes me automatically a crepe snob. My mom would whip these up often like it was no big deal. Needless to say, I have high expectations when it comes to crepes.
I swear these paleo crepes kill it! The trick is in the thickness of the crepe.
PRO TIP: How to Make the Perfect Crepe
You want to make sure your crepe is thin, the opposite of a pancake. The first crepe you make is just the tester crepe. So that the cook can nibble on something while you make the others :).
TRICK 1: The batter should NOT be thick. If it’s too thick, thin it out with a little bit of water. You want something in between the consistency of water and pancake batter.
TRICK 2: Your non stick pan needs to be hot! And I mean hot! Heat up your pan a couple of minutes before adding the oil or batter. Once it seems hot, add your coconut oil or ghee. I’ve honestly never used a crepe pan, you really don’t need one.
TRICK 3: Don’t use too much batter. 1/3 cup is good for an 8 in crepe.
TRICK 4: Pour the batter into the middle of your pan. Once it hits the hot pan you want to rotate your pan in a full circle to spread the batter around.
TRICK 5: Let the crepe cook for about 1-2 min, once you see a few bubbles flip it and cook for another 1-2 min.
Voila, you have a delicious crepe! Remember the first crepe of the batch will not be the one you serve, it’s just to get the pan to the perfect temperature. Your belly will enjoy it though!
SERVING SUGGESTIONS
Savory:
- classic: ham, egg, and cheese
- caramelized onions, goat cheese, topped with a green salad
Sweet:
- classic: ghee (or butter) and coconut sugar (or other sweetener of your choice)
- nutella or melted chocolate and strawberries or banana
- frozen fruit cooked down or jam
- almond butter or peanut butter and chocolate
STORING TIPS
IF you have leftovers. Make sure to store these flat in the fridge. If you used coconut oil they tend to stick together. Just put them all in the oven on low temperature of about 5 minutes and they’ll come apart rather easily.
I tend to double the batch when I make these on the weekend so that we have breakfast ready to go for the week.
Ifdi!Mwbh!90
4 Ingredient Paleo Blender Crepes
Ingredients
- 2 eggs
- 1 cup canned coconut milk
- 3/4 cup cassava flour
- 1/4 cup water
- 1/4 tsp salt
- 1/2 tsp coconut sugar omit if you don't want sweet crepes
- coconut oil or ghee for cooking
Instructions
- Blend all of the ingredients in your blender until smooth.
- Heat up a non stick pan. Once the pan is very hot add a 1/2 tsp of coconut oil or ghee.
- Make sure your batter is not too thick, see trick 1 above.
- Pour 1/3 cup of the batter onto the pan in the middle and swirl the pan in circular motion to make an even crepe.
- Cook the first side for 1-2 minutes, when it starts to bubble, flip it.
- Cook the other side for another 1-2 minutes till golden brown.
- Continue with the rest of the batter.
- Remember the first one of the batch is just to get the pan ready, your second one will be way better!
Notes
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