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Paleo Crepes Recipe

These paleo crepes can easily be adapted with eggs and greens as the filling for a savory option. They also freeze beautifully for an easy and quick grain-free breakfast. Recipe courtesy Gina of Running to the Kitchen.

Servings: 15

Active time: 10 minutes

Total time:

Strawberry Jam Ingredients

Ingredients

  • 1 lb strawberries or other fruit, frozen or fresh
  • 1 tsp honey
  • 2 Tbsp chia seeds

Preparation

  1. Combine the fruit and honey in a small saucepan over medium-high heat. Cook until fruit starts breaking down and liquefies. Break up with a fork or spatula until it’s the texture of chunky jam.
  2. Reduce the heat to medium-low and add the chia seeds. Stir and cook for another 1-2 minutes.
  3. Remove from heat and set the saucepan aside to cool. The jam will thicken considerably as it cools.

Crepes Ingredients

  • 5 Davidson's Safest Choice® pasteurized egg(s)
  • 2 Tbsp coconut flour
  • 1 Tbsp tapioca flour (also known as tapioca starch)
  • 3/4 c almond or coconut milk
  • 1 Tbsp melted coconut oil
  • 1/2 tsp vanilla extract
  • pinch salt
  • butter, ghee, or coconut oil for the pan
  1. Whisk the eggs, coconut flour, and tapioca flour in a large bowl until smooth.
  2. Add the milk, coconut oil, vanilla, salt, and whisk again until smooth. Set aside.
  3. Heat an 8-inch non-stick skillet over medium heat.
  4. Once hot, melt butter, ghee, or coconut oil to grease the bottom.
  5. Pour about 1/4 cup of the batter into the pan at a time and swirl the pan around so that the batter coats the entire pan evenly. Place back on the heat and cook about 1 minute until the edges start to crisp. Carefully flip and cook 30-45 seconds on the other side. Transfer to a cooling rack and repeat with the remaining batter.
  6. Serve with the strawberry jam and freeze any leftover crepes with parchment paper in between each crepe for easy defrosting.

Variations

If adapting for an egg and greens filling, omit the vanilla from the crepe batter.

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Nutrition Facts

Serving Size (1 crepe)
Total Servings 15

Amount Per Serving:

Nutrition Category Amount
Calories 70
Calories from Fat 35
Total Fat 4g (6% DV)
Saturated Fat 2.5g (13% DV)
Trans Fat 0g
Cholesterol 60mg (20% DV)
Sodium 35mg (1% DV)
Total
Carbohydrate
4g (1% DV)
Dietary Fiber 1g (4% DV)
Sugars 2g
Protein 3g
Vitamin A 2%
Vitamin C 30%
Calcium 4%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.