5 from 20 reviews

Lacy Paleo Crepes with Almond Flour

By Alanna Taylor-Tobin on Apr 3, 2021 (updated Feb 3, 2025) / 36 Comments Jump to Recipe

These easy paleo almond flour crepes have a delicate, lacy texture and perfectly crisp, golden edges. Made with 6 ingredients and ready in under an hour. Serve these tender crepes with your favorite sweet or savory toppings – lots of serving suggestions below!

Thanks to Bob's Red Mill for sponsoring this post!

Paleo crepes on a plate with yogurt, berries, and honey

A Crepe Affair to Remember

Like the cliché that I am, I fell in love with crepes (or should I say, les crêpes) when I traveled to Paris the summer after I graduated from high school. I loved strolling the cobblestone streets with a crepe cone in hand stuffed with cheese and veggies for lunch. At night I'd indulge in dessert versions loaded with berries, bananas, Nutella, and whipped cream.

In college back in the states, I worked part-time at a cute design shop downtown where we sold high-end housewares. I spent part of my paycheck on a gorgeous crepe pan. At the time it seemed exorbitant, but I still have my trusty crepe pan, the one shown in these photos!

While I should have been cramming facts for art history tests that I would immediately forget afterwards, I'd instead spend evenings learning how to swirl and flip the flat, lacy French pancakes, to the delight of my hungry housemates. My favorite crepe recipe came from Cook's Illustrated and was a traditional combination of eggs, milk, wheat flour, salt, and melted butter.

When I later worked as a pastry chef, I'd put dessert crepes on the menu only once a year, on Valentine's Day, when I'd serve them with blood oranges and chocolate sauce. With my crepe pan in hand, I'd stand over the industrial stove flipping dozens of crepes in preparation for dinner service, feet aching, and cursing myself for my love of crepes.

cassava flour crepes folded and stacked on a platter

My Favorite Recipe

Now that I've had some time to recover from working in the restaurant industry, I'm ready to revisit crepes, and I'm excited to share this almond flour crepe recipe with you! It's one of my favorite non-boring gluten-free breakfast recipes ever.

I tweaked my favorite classic crepe recipe to make these almond flour crepes. While many paleo crepe recipes use a high proportion of eggs, I prefer mine to taste like the classic French favorite. So I swapped in almond milk for the dairy milk, ghee for the butter, and almond, cassava, and tapioca flours for the wheat. Six batches later, I'm thrilled with the results.

These almond flour crepes are sturdy enough to roll and fold, but tender enough to yield under the tines of a fork. They don't taste overly eggy, and their neutral flavor makes them equally suitable to sweet and savory fillings. The batter comes together in a few seconds with a blender.

I've given lots of tips in the recipe for how to cook crepes painlessly. So if it's your first time, don't worry – you're in good hands here!

INGREDIENTS: almond milk, eggs, melted ghee (or coconut oil), GF flours (almond flour, cassava flour, and tapioca flour), salt

Paleo Crepe Ingredients & Substitution Suggestions

These paleo crepes use just a handful of pantry-friendly ingredients.

A trio of flours makes these crepes undetectably gluten- and grain-free. I use Bob's Red Mill flours, which are certified gluten-free.
- Blanched almond flour promotes browning and helps create a sturdy texture. You could substitute almond meal or hazelnut meal, or you could make your own nut flour by processing the nuts of your choice by weight with the other flours until very finely ground. For a nut-free option, use more cassava flour by weight and add more milk if needed.
- Cassava flour's soft, starchy consistency and mild flavor mimics wheat flour. If you don't have cassava flour, try sweet rice flour (for a non-paleo option), a smaller amount of coconut flour, or a GF or Paleo all-purpose blend.
- Tapioca flour makes the crepes tender and pliable. You could also try arrowroot.
Plant milk moistens this liquidy batter. I use a high-quality fresh almond milk, but any plant milk should work.
Eggs add structure and a tender, pillowy texture. If you can't tolerate egg, you could try this with Just Egg (which isn't paleo) for gluten-free vegan crepes.
Ghee adds richness. You can also use butter, or coconut oil or plant butter for dairy-free.
Salt sharpens the flavor. Decrease the salt if you're using a salty plant butter.

Method

This recipe makes 10-12 crepes, about 4 servings, in under an hour. All you need is a blender or food processor to mix the batter, and a crepe pan or skillet for frying the crepes. It helps to have a small offset spatula for maneuvering the crepes too.

ingredients for crepe recipe in blender — Step 1: Combine all of the ingredients in a blender.

crepe batter blended in blender — Step 2: Blend on medium until well-combined. Use the batter right away or chill overnight. Chilling improves the texture.

almond flour crepe cooking in a crepe pan — Step 3: Heat a crepe pan and wipe with a thin layer of ghee or cooking oil. This is my favorite crepe pan (affiliate link). Holding the pan at a slight angle, pour 1/4 cup of batter into one side of the pan and shuffle the pan to evenly distribute the batter in a thin layer. Cook until golden on the first side.

paleo crepes with almond flour cooked in a pan — Step 4: Flip the crepe over using your tough fingers or a thin metal spatula and cook briefly on the second side.

dairy-free almond milk crepes stacked on a plate — Step 5: Stack the finished crepes on a plate. They will soften and become more pliable as they steam.

serving whole30 crepes on a plate with berries, yogurt, and honey — Step 6: To serve, heat the crepes again in a hot pan, fill with your fixings of choice, and serve! Shown here with blueberry chia jam, coconut yogurt, honey, and hemp seed.

The Best Crepe Pan

This is my favorite crepe pan (affiliate link). It's carbon steel and made by De Buyer, so it's sturdy, lightweight, and holds up over time. Much like cast iron, the surface becomes virtually non-stick overtime if treated properly. It can also be used for cooking other things, such as eggs or homemade tortillas.

If you don't have a crepe pan handy, just use any skillet that's easy to maneuver, since you'll need to be able to swirl it with one hand while pouring the batter with the other. Readers have mentioned in the comments that these crepes were easy to make in a normal skillet, so don't be deterred if you don't own a crepe pan.

healthy crepes on a plate with berries and yogurt

Delicious Crepe Filling Ideas

These almond flour crepes are tender and full of flavor. Their neutral taste makes them appropriate for any meal of the day. Fill them with fruit and yogurt for breakfast, with lox and cream cheese for brunch, with turkey and cheese for lunch, with sautéed veggies for dinner, or with chocolate sauce and bananas for dessert. Or get fancy and use them to make a crepe cake.

Here are some ideas for how to gussy them up.

Sweet Crepe Filling Ideas

Keep them classic with lemon juice and powdered sugar
Spread them with chocolate hazelnut spread or nut or seed butter and sliced bananas
Serve them with homemade lemon curd and fresh berries
Dollop them with whipped mascarpone and seasonal fruit (berries, peaches, figs, etc.)
Drizzle them with vegan chocolate ganache
Slather them with chia jam (shown here with the blueberry version) and plant yogurt
Top them with sautéed pears or apples and a drizzle of caramel sauce or butterscotch sauce
I shared a sweet take on the viral "tortilla hack" with bananas, chocolate spread, almond butter, coconut yogurt, and hemp seeds

Savory Crepe Filling Ideas

melted cheese such as gruyere, sliced turkey or ham, and mustard
breakfast crepes with cream cheese, lox, capers, and red or green onion
sprouts or arugula
sautéed mushrooms
wilted spinach or other greens
caramelized onion or leeks
poached or fried eggs

However you serve them, I hope you love these almond flour crepes as much as we do!

5 from 20 reviews

Lacy Paleo Crepes with Almond Flour

Print Recipe Pin Recipe

These easy almond flour paleo crepes have a delicate, lacy texture and perfectly crisp, golden edges. Made with 6 ingredients and ready in under an hour! Serve these tender crepes with your favorite sweet or savory toppings.

Alanna Taylor-Tobin

Prep Time: 5

Cook Time: 30

Total: 35

Servings: 12 crepes

Ingredients

3 large eggs
1 cup (235 ml / 228 g) plant milk (I use fresh almond milk)
⅓ cup + 1 tablespoon (40 g) Bob's Red Mill blanched almond flour* (or almond or hazelnut meal)
⅓ cup (48 g) Bob's Red Mill cassava flour* (or try a GF AP blend)
3 tablespoons (23 g) Bob's Red Mill tapioca flour* (or try arrowroot flour)
½ teaspoon fine sea or kosher salt
2 tablespoons (27 g) melted ghee, plus a little more for cooking the crepes (or butter, coconut oil, or plant butter)

For Sweet Crepes

½ tablespoon maple syrup, ½ teaspoon vanilla extract, and/or a few scrapes of lemon zest (optional)

Equipment

crepe pan

Instructions

Make the Batter

In a blender: Combine the ingredients in a blender in the order listed (eggs, milk, flours, salt, ghee). Blend 20-30 seconds on medium-low until well-combined. Use right away, or chill overnight or up to 3 days. Stir well to re-combine.
In a bowl: Sift together the flours and salt. Add the eggs, ghee, and 1/4 cup of the milk and whisk to form a smooth, thick batter. Gradually whisk in the remaining milk.
Pour the batter into a 2-cup measuring cup and stick a spoon in there to stir the batter frequently since the flour likes to sink to the bottom.

Cook

Have the following near your stove: ¼ cup measuring cup set on a small plate to catch drips, a small metal spatula, a large plate to stack the finished crepes on, some ghee for the pan, paper towel for wiping the pan.
Heat an 8-inch crepe pan or skillet over medium heat until very hot but not smoking, 2-3 minutes. Add a small pat of ghee to the pan and use a scrunched up paper towel to wipe it around the pan; you just want a super-thin layer of ghee to prevent sticking, but not so much that the batter slips and slides all over the place when you swirl it around the pan.
Give the batter a stir and pour a scant ¼ cup into the measuring cup.
When the pan is hot, grasp it in your left hand (if right-handed) and pour ¼ cup of batter onto the left side of the pan. Quickly tilt the pan to the right, shuffling it to spread the batter evenly into a thin layer that coats the bottom of the pan. If there are any holes, fill them in with a few drops of batter. It will take a few tries to get the hang of this, so don't worry if the first few crepes aren't camera-ready!
Place the pan back on the heat and cook the crepe on the first side until the edges are golden and the top is fairly dry, about a minute. Slide a thin metal spatula under the crepe to make sure it hasn’t stuck (I like using a tiny offset spatula), then grasp an edge with both sets of fingers and flip it over. (Or use a wide metal spatula to flip if you haven’t burned off all your fingerprints flipping crepes like I have!)
Cook the crepe on the second side until golden in spots and cooked through, about 1 minute more. Flip the crepe onto a large plate, ugly side up.
At this point, you can adjust your batter if needed. If it's too thin, add another tablespoon or two of almond flour. Too thick, thin with a tablespoon or two of milk.
As you work, adjust the heat under the pan as needed. You want enough heat to give the crepes a lacy look and golden hue, but not so much that the pan smokes or the batter goes crazy when you pour it into the pan. If your crepes are pale and thin, turn up the heat. If the pan starts smoking, lower the heat.
Cook the remaining crepes, repeating the ghee-spreading, batter-shuffling, finger-burning process. Stack the crepes as you go. They'll be brittle at first, but stacking helps them steam and soften as they sit.

Serve

When all your crepes have cooked, reheat each crepe in a hot pan until warmed through. You can put fillings inside them and fold them up into quarters. Or fold the plain crepes into quarters, place on place, and top with the fixings of your choice.

Store

If you don't want to cook all your crepes at once, you can store the batter for up to 3 days in the fridge for freshly cooked crepes when you want them. Cooked crepes also keep well, tightly wrapped and refrigerated, for up to 3 days.

Video

Notes

*Flour Substitutions by weight:

For almond flour, sub almond meal, hazelnut flour, or try tiger nut flour for nut-free
For cassava flour, sub any GF or Paleo all-purpose flour blend, or try sweet rice for non-paleo
For tapioca flour, sub arrowroot flour or cornstarch

Do-Ahead:

Crepe batter keeps refrigerated for up to 3 days. Stir well to recombine before cooking.
Cooked crepes keep, refrigerated airtight, for up to 3 days. Heat before serving.

For sweet crepes, feel free to add ½ tablespoon maple syrup, ½ teaspoon vanilla extract, and/or a few scrapes of lemon zest.

See filling suggestions in the post above!

Nutritional values are based on one of twelve crepes.

Nutrition

Calories: 76kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 140mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 59IUVitamin C: 1mgCalcium: 43mgIron: 1mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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Comments

5 from 20 votes (7 ratings without comment)

Lacy Paleo Crepes with Almond Flour

A Crepe Affair to Remember

My Favorite Recipe

Paleo Crepe Ingredients & Substitution Suggestions

Method

The Best Crepe Pan