Paleo Grain-Free Crepes!

Published on August 12, 2018 | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8-10

When using honey as a sweetener,  warm in the microwave about 10 seconds and it will mix into your batter much better.

When making crepes, having the right tools matters so you need a good crepe pan.

I really love this  crepe pan.  It has a granite finish and your crepes will flip very nicely.

You can store the crepe batter in your fridge until you are ready to cook your crepes.

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Ingredients

  • 1 1/3 cup finely ground almond flour
  • 2 TBSP Vital Proteins Collagen Powder
  • 1/4 tsp fine sea salt
  • 4 large eggs
  • 1 cup unsweetened almond milk
  • 2 TBSP honey (warm honey for about 10 seconds in microwave and it will mix better)
  • 2 TBSP ghee, coconut oil,(for dairy free) or grass fed butter
  • 1/4 tsp. vanilla extract

Instructions

  • 1. Add eggs, almond milk, vanilla extract, ghee, and warmed honey to high speed blender and blend until mixed.
  • 2. Add almond flour, collagen, sea salt and blend until mixed. You may need to scrape down the sides of the blender.
  • 3. Prepare a crepe pan by rubbing with a light layer of coconut oil and heating to medium heat
  • 4. Pour 1/4 cup batter onto crepe pan and swirl until it makes a nice circle
  • 5. Cook on first side about 5 minutes or until brown and then gently lift edges and flip to other side
  • 6. Cook on other side about 2 minutes or until brown
  • 7. Serve immediately or let cool on a wire rack.
  • 8. Store in the refrigerator for 4 days or you can freeze the crepes in freezer bags. Put parchment paper between each crepe and stack on top of one another and place in a freezer bag and freeze.

Instructions

  • 1. Add eggs, almond milk, vanilla extract, ghee, and warmed honey to high speed blender and blend until mixed.
  • 2. Add almond flour, collagen, sea salt and blend until mixed. You may need to scrape down the sides of the blender.
  • 3. Prepare a crepe pan by rubbing with a light layer of coconut oil and heating to medium heat
  • 4. Pour 1/4 cup batter onto crepe pan and swirl until it makes a nice circle
  • 5. Cook on first side about 5 minutes or until brown and then gently lift edges and flip to other side
  • 6. Cook on other side about 2 minutes or until brown
  • 7. Serve immediately or let cool on a wire rack.
  • 8. Store in the refrigerator for 4 days or you can freeze the crepes in freezer bags. Put parchment paper between each crepe and stack on top of one another and place in a freezer bag and freeze.
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...