Delicious French style crepes made with cassava flour. Add fresh fruit for a fabulous breakfast or dessert!
Delicious French crepes, made paleo!
When you give your French exchange student paleo crepes and he doesn’t think there is anything different about them, you know it’s a good recipe! My friends in France provided me with an original recipe, but since I have reactions to regular flour (as well as other ingredients), I created a paleo version. And it’s amazingly delicious!
This recipe is great for an occasional breakfast, snack, or dessert. And you can load it up with fresh fruit and coconut milk whipped cream. Or add a little no sugar jam, maple syrup, or some refined sugar free dark chocolate.
How to Make French Paleo Crepes
It’s simple to put together. An important step is letting the vanilla (extract or bean) infuse for 10 minutes in the almond milk. This gives a strong and lovely vanilla flavor to your crepe.
That is the first step in this recipe. Warm your almond milk and vanilla extract or scraped vanilla bean seeds on medium heat, and be careful to not bring it to a boil. Stir frequently to keep the milk from sticking to your pot. Once the almond milk is warm and there a small amount of steam, turn off the heat. Add your ghee or grass-fed butter and let sit for 10 minutes.
While the milk is resting, start preparing the rest of your ingredients. Whisk the coconut sugar with the eggs and a pinch of salt until well blended.
Then add the cassava flour a little at a time, continually whisking. At this point your batter will become thick.
After the cassava is combined, pour in the almond milk mixture after it has rested for 10 minutes. The batter will be quite thin at this point, which is normal. Now you are ready to cook your crepes!
Cooking your paleo crepes
Heat a crepe pan or metal pan on medium heat. Add enough ghee or grass-fed butter to swirl around the pan so it is coated and your crepe doesn’t stick. Pour about 1/3 cup of batter into the pan, then picking up the pan, swirl the batter until it is evenly spread. Let cook 1 1/2-2 minutes. Using a metal spatula, carefully loosened the sides and middle of the crepe, then gently flip over.
Let the other side cook another 1-2 minutes until your crepe is golden brown. Slide onto a plate using your spatula. Now you are ready for filling!
Fillings and Toppings
Fill your paleo crepes with fresh fruit such as blueberries, raspberries, strawberries, or bananas. Or you can place the fruit on top or around your crepe. Coconut milk whipped cream is an optional addition. To do this, place a can of coconut milk in the refrigerator so the solids are cold and separated from the liquid. Remove the solids, place in a bowl, and whisk until light and fluffy. You can add maple syrup if you like a little sweetness. Top the crepe with the coconut milk whipped cream and sprinkle a little cinnamon on top.
This recipe makes about 8-10 crepes. If you have leftovers or you prefer to make them ahead of time, store them in a container in the refrigerator. When you're ready to eat your paleo crepes, simply warm them up and add your toppings. Enjoy!
*A note about making these savory. Simply follow the same recipe but omit the coconut sugar. Fillings can be any number of ingredients including salmon, mushrooms and spinach, ham, asparagus, pesto, and the list goes on. Take some time to experiment with flavors you enjoy. This can be served for breakfast, lunch, dinner, or a snack!
Amazing French Style Paleo Crepes
- 1 10 inch frying pan or crepe pan
- 1 1/4 cup unsweetened almond milk (store bought or click for homemade recipe)
- 1 1/2 tbsp vanilla extract (or pods from 1 scraped vanilla bean)
- 1/4 cup ghee (or grass-fed butter)
- 3 eggs
- 3 tbsp coconut sugar
- pinch of salt
- 3/4 cup cassava flour see notes
- Put unsweetened almond milk in a small saucepan with the vanilla extract (or scraped vanilla bean). Heat the milk without boiling it on medium heat, stirring frequently to keep the milk from sticking to the bottom of the saucepan. Once heated, add the ghee or butter and turn off the heat. Let the vanilla and butter infuse the milk for about 10 minutes.
- Whisk the eggs in a medium sized bowl with sugar and a pinch of salt until combined and bubbly.
- Add the flour in the egg mixture a little at a time, whisking continually. Your batter should be thick after the flour is combined.
- Whisk the almond milk mixture into your batter until combined. Your batter will now be thin.
- Heat a crepe pan or metal pan on the stove on medium heat. After the pan is warm, add a small amount of ghee or butter. Swirl the pan to spread the ghee or butter around.
- Pour approximately 1/3 cup of batter into the pan, swirl the pan to spread until it has spread out. The batter should be as thin as possible. Cook 1 1/2-2 minutes.
- Carefully loosen the sides and middle of the crepe from the pan with a thin metal spatula, then gently flip crepe. Cook another 1-2 minutes until the crepe is golden brown.
- Repeat until all the batter is used. Occasionally stir batter to keep from settling. You may also need to add ghee or butter to your pan on occasion.
- Fill or top the crepe with ingredients such as fresh fruit, no sugar jam, pure maple syrup, coconut whipped cream, no refined sugar chocolate chips, or cinnamon. If you like filling on the inside, lay the crepe flat and open, add your filling, then roll your crepe.