Paleo Crepes with Lemon Butter Sauce
Delight in the elegance of these Paleo Crepes with Lemon Butter Sauce—a perfect blend of light, gluten-free crepes and a tangy-sweet drizzle that’s sure to impress. Crafted with wholesome almond flour, tapioca flour, and creamy coconut milk, these delicate crepes are ideal for anyone following a grain-free or dairy-free lifestyle. The zesty lemon butter sauce, infused with grass-fed butter, fresh lemon juice, and honey, creates a luxurious finish that elevates this dish to gourmet heights. Ready in just 35 minutes and perfect for a weekend brunch or special occasion, these paleo-friendly crepes are as satisfying as they are nutritious. Serve them warm and watch as they become a show-stopping favorite for your family or guests!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons tapioca flour
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 2 tablespoons grass-fed butter
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon lemon zest
Instructions
In a medium-sized mixing bowl, whisk together the almond flour, tapioca flour, coconut milk, eggs, vanilla extract, and sea salt until smooth to form the crepe batter. Set aside to rest for about 5 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with coconut oil or a small amount of grass-fed butter.
Pour approximately 1/4 cup of the crepe batter into the center of the pan, swirling the pan to evenly coat the bottom with a thin layer of batter.
Cook the crepe for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 1 minute on the other side. Transfer the cooked crepe to a plate.
Repeat the process with the remaining batter, keeping the cooked crepes warm by covering them loosely with foil or placing them in a warm oven.
For the lemon butter sauce, melt the grass-fed butter in a small saucepan over low heat. Add the lemon juice, honey, and lemon zest, stirring until the mixture is smooth and well combined. Remove from heat.
To serve, drizzle the warm crepes with the lemon butter sauce and enjoy immediately.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 39.8 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 322 mg | 25% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
