Almond flour crepes (GAPS, Paleo)

almond flour crepe

This crepe is not all carbs.  In fact, it’s mostly high quality protein consisting of eggs and almond flour.  It is low fat, highly nutritious, and surprisingly easy to make.  This GAPS and Paleo friendly recipe is adapted from Eat Nourishing.


5 organic, cage-free eggs
1/2 cup blanched almond flour
2 tbsp water
2 tsp honey (or mushrooms and spinach)
1 tsp pure vanilla extract
Pinch of unrefined sea salt
Coconut oil


Beat 5 eggs and pinch of salt in a bowl. Add 2 tsp honey and 1 tsp vanilla.

Slowly add almond flour to egg mixture while beating to prevent lumps. Whisk in water enough to make heavy cream consistency.

Refrigerate batter for 15 minutes to thicken.

Heat pan on medium heat and brush with coconut oil, as often as necessary.

Pour 1/4 cup of batter into the pan and quickly swirl around and tilt the pan to spread it. It’s okay if it’s not even because they will be rolled up.  It only takes about 45 seconds.

Work your spatula underneath and quickly flip the crepe. Cook on the other side another 10-15 seconds. Remove to a plate.

Stir the batter between each crepe. Repeat with remaining batter.

Stack finished crepes on top of one another to keep warm and flexible.

Top with cooked fruit and enjoy!