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Gluten Free Crepes

This paleo-friendly Gluten Free Crepes recipe yields crepes that are lacy and crisp outside, slightly chewy inside, and equally delicious with sweet or savory filling.
Course Breakfast, Brunch
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 137kcal



  • Whisk together the tapioca starch, coconut flour, milled golden flaxseed, salt, and baking powder in a large bowl. Whisk in the water, butter, egg, vinegar, and stevia until well-combined. Let the batter rest 3 minutes (it will thicken a bit).
  • Heat an 8-inch nonstick skillet over just over medium heat.
  • Once the skillet is hot, add ¼ cup of batter and pick the skillet up and rotate it to spread the batter out. Cook until light golden on both sides, about 3 to 5 minutes on the first side and 2 to 4 minutes on the second side. Transfer the cooked crepe to a plate. (If you have another similar skillet, you can have 2 going at the same time to speed up the cooking process.)
  • Cook the remaining batter the same way (you should get about 8 crepes).
  • Serve, or store wrapped in the fridge for up to 3 days.


  • Net Carbs: 12g per serving (1 crepe)
  • Instead of whisking the batter by hand, you can blend it in a blender or food processor if you prefer.
  • Paleo Version: Instead of the butter use coconut oil or ghee.
  • Serving Suggestion: Serve these with Sugar Free Strawberry Jam; I used blueberries instead of strawberries to make this jam and it was delicious!


Serving: 1crepe | Calories: 137kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 318mg | Potassium: 47mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Calcium: 20mg | Iron: 1mg