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!

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.
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 (more crepe filling ideas below!) 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!
Almond Flour Crepes How-To Video
Learn how to make these easy almond flour crepes with this how-to video! Note that if you use an ad blocker, you'll need to disable it or use an incognito tab to view the video.
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 adds protein that 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.
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.
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 or whipped crème fraîche and seasonal fruit (berries, peaches, figs, etc.)
- Drizzle them with vegan chocolate ganache or tahini vegan hot fudge sauce
- Top them with maple cranberry sauce or cranberry applesauce in the fall
- Slather them with healthy chia jam (shown here with the blueberry version) and plant yogurt
- Use them to make crepes suzette
- Top them with sautéed pears or apples and a drizzle of caramel sauce or butterscotch sauce
- A sweet take on the viral "tortilla hack" with bananas, chocolate spread, almond butter, coconut yogurt, and hemp seeds
Savory Crepe Filling Ideas
- grated cheese (dairy or plant-based)
- meats such as turkey or ham
- 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!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this paleo crepe recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

Lacy Paleo Crepes with Almond Flour
Print Recipe Pin RecipeIngredients
- 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
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
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
- 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
- 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.
Maria says
so delicious! thank you for the recipe!
Alanna says
I'm so glad you liked them!
Karen says
Loved these crepes! Also love the gray and white scalloped dish in your photos. Will you share where you found it? Is it a set?
Thanks you!
Alanna says
Thanks so much for the note! Yes I love those plates. They're from Henry Street Studio. They're super hard to get a hold of sadly; a friend went to Brooklyn in person during one of their popups and bought them for me!
Claire says
Hi Alanna,
Once again - dee-lici-ous!!!
I had a request to make crepes for dinner but I have been avoiding grains :( These fit the bill perfectly.
Perfect texture, good flavor (which I would say is pretty neutral - important for a crepe) and cooked up spectacularly well.
I will probably fill them with asparagus and cheese (maybe some ham too) and the kids will want them for breakfast with fruit.
I did wait about half an hour before cooking just to let the tapioca and cassava absorb moisture. Don't know if that mattered.
I put a square of parchment between each one so they wouldn't stick together (like I do for wheat based crepes.)
One more thing: I used my 8 inch Calphalon pan to make them, as I always do. It was supposed to be an egg pan, but when I saw it, like you, I couldn't afford a "real" crepe pan. It is substantial, although not really heavy, and has stood by me for many, many years. Your story totally resonated with me.
These are so delicious, I may have to eat a few more right now. :)
Thank you! You are the best-est. :)
Claire says
Oops, forgot to rate it.
Rose Easterbrook says
I ordered the pan just to try this recipe! Question: is it okay to use a food processor instead of a blender for the batter? I donโt have a fantastic blender. Canโt wait to try sweet and savory crepes. Also, any tips on how to make a homemade Nutella? Thank you!:)
Alanna Taylor-Tobin says
Hi Rose, yes I think a food processor will work fine! Mmm now I'm totally craving homemade nutella - yum! I've never made it myself but there are a bunch of recipes online. I would try this recipe from Minimalist Baker. Please let me know if you make the crepes and/or the nutella!
Asha says
I have made these crepes 4 times over the past two weeks. I'm in the middle of a move and don't have time to be making crepes everyday. I also tend not to repeat recipes. (With so many good ones yet to make, why would you want to?) So that should give you an idea of how good they are.
Before the first batch, I had not ever made crepes. I don't have a crepe pan and my offset spatula is packed. They were SUPER easy to manage even using my not-ideal pan and tiny silicone spatula.
My first batch I combined this recipe with the mixed citrus filling from another of Alanna's crepes elsewhere on this site and it was awesome. I haven't gotten around to trying savory fillings, but rest assured I will be making plenty more.
They are delicious, crowd-pleasing, hold well in a warm oven, and really versatile. The texture is amazing. I'm so glad I made them. You will be too.
Alanna says
Um you're amazing! I can't thank you enough for trying my recipes and for the sweet words.
Was it the ricotta, citrus, and honey that you used from this recipe? I was just dreaming about making paleo cheese blintzes with Kite Hill almond ricotta; I bet it would have a similar vibe!
Joelle A Jennings says
Thanks for the easy, flexible, and incredibly well explained recipe/process! I tweaked the recipe to use up some gluten free grains I had on hand. I used teff and rice and kept the tapioca flour. Brian is the master crepe maker, so I let him have at it. Then I slathered them in paleo lemon curd. In the morning I reheated them on a hot crepe pan for breakfast, which the girls loved, then made a ham wrap with them for lunch. So good and I don't feel deprived of gluten :) I was kinda cravey last night when I found this recipe but now I think it's just going to be a regular thing.
Alanna says
Awwww thank you so much for trying my recipe and for the super sweet note!! I was literally just thinking about how good that lemon curd would be with these crepes. YUM! I'm so glad they were a hit with the family too. We're definitely putting Brian to work next time we come to visit, hehe. Love and miss you all! <3
Sofia says
I made this crepes for breakfast and added a teaspoon of vanilla extract and some cinnamon, they were amazing!! Iโve been on the search for a good paleo crepe recipe and Iโm glad I decide to try this one!! Definitely going to make them again :)
Alanna says
Oooh that sounds so good! Totally trying that next time. I'm so glad you loved these!! Thanks for the note!
Karen says
Ooops! Missed the rating. So perfect for a birthday celebration!
Alanna says
Yayyy thanks! So glad they were a hit.
Jen says
I was very hungry. I made them in a vitamix. Now they are all gone. Perfect recipe. Thank you.
Alanna says
Haha I'm so glad you loved them!
ELI says
can you have a substitue for the eggs? would this recipe work with flax egg? thank you! :)
Alanna Taylor-Tobin says
Hi Eli, that's a great question! Unfortunately I don't think flax eggs would help the crepes set here. I wonder if using Just Egg would work? I've had success using that product in pancakes. Aquafaba would be my other suggestion, although it might not set the crepes properly. Please let me know if you experiment!
Elizabeth P. says
I was checking my emails this morning and also wondering what to make for a delicious Sunday breakfast. When I saw this, it was a done deal. They come together quickly and they are tasty!! Thanks for the detailed directions on making them. So yummy and am glad they make about 10 crepes because now we have some for this coming week...so I'll have time to get the tasty fillings that we're now dreaming of. :)
Thanks again for another very delicious recipe and helping us eat well while gluten- and grain-free! You rock!
Alanna Taylor-Tobin says
Aw I'm so glad you love the crepes! I really enjoyed recipe testing these because it meant "taste-testing" lots of crepes. We had them for weeks! What did you fill them with?
Stephan Tobin says
I am very impressed by your writing, photography and your very complete directions on making these wonderful dishes. Even though I'm very busy with my practice and writing my blog articles, I may very well try to make this recipe. I love cooking and get tired of making the same old things, especially for breakfast.
Thank you.
Morgan says
Is there any chance these could be mixed up in a food processor? Unfortunately had to send my blender off for repairs recently! Thanks!
Alanna Taylor-Tobin says
Yes I think that should work just fine! Please let me know if you try :)
Stephan says
I also am touched by the fact you respond so graciously to the comments most people make. I don't see the chefs on other blogs doing that.
Amanda says
Made these last night for dinner with a sautรฉed spinach, sausage, and gruyere filling. There were great, and so easy to make!
Alanna Taylor-Tobin says
Awwww thank you for trying my recipe Panda - that means a lot to me! I'm glad you liked the crepes; that filling sounds so flavorful and yum! xoxo
Nadia says
The best paleo crepes recipes, the texture and flavor are perfect.
Alanna Taylor-Tobin says
Aw I'm so glad you love them!!
Monika says
I made these with almond flour and your suggested substitutions (arrowroot starch, sweet rice flour) - they came out great!
Alanna Taylor-Tobin says
Oh I'm so glad the recipe worked well with those substitutions. Thanks so much for the note!
Anita says
These were absolutely delicious! Had all the ingredients on hand. Do not own a crepe pan but we just used one of our skillets and it worked fine. Will definitely be making these again.
Alanna Taylor-Tobin says
So glad you liked the crepes and that they worked well in a regular skillet - that's so helpful to know. Thanks a bunch for the note and rating!
Kate-Lynn says
Fantastic!
These crepes are a great replacement for their gluten counter parts. Our family loves to have breakfast for dinner and one of our favourites is crepes! Sweet or savoury you name it and these crepes do the trick.
Alanna Taylor-Tobin says
So glad the crepes are a hit with the whole family! Thanks very much for the lovely feedback :D