Paleo Tapioca Crepe
Delightfully light and naturally gluten-free, this Paleo Tapioca Crepe recipe is a game-changer for breakfast, brunch, or any time you crave something versatile and wholesome. Made with just six simple ingredients—tapioca flour, almond milk, egg, and coconut oil—it creates irresistibly thin and pliable crepes perfect for both sweet and savory fillings. With a prep time of only 5 minutes and a total cook time of 15 minutes, these crepes are a quick yet impressive addition to your paleo-friendly meal rotation. Whether you’re layering on almond butter and berries or filling them with savory avocado and chicken, these crepes deliver a satisfying, customizable experience every time. Embrace the ease of clean eating while enjoying a touch of indulgence with this healthy, grain-free alternative!
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Recipe Information
Ingredients
- 1 cup Tapioca flour
- 1 large Egg
- 0.75 cup Almond milk (unsweetened)
- 1 tablespoon Coconut oil (melted)
- 0.25 teaspoon Salt
- 1 teaspoon Coconut oil (for greasing the pan)
Instructions
In a medium mixing bowl, whisk together the tapioca flour and salt to evenly combine the dry ingredients.
In a separate small bowl, beat the egg and then stir in the almond milk and melted coconut oil.
Slowly pour the wet ingredients into the dry ingredients, whisking continuously until a smooth, thin batter forms. Ensure there are no lumps.
Heat a non-stick skillet or crepe pan over medium heat and grease it lightly with the teaspoon of coconut oil.
Once the pan is hot, pour approximately 1/4 cup of batter onto the center of the skillet. Quickly tilt and rotate the pan to spread the batter into a thin, even layer.
Cook the crepe for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Use a spatula to carefully flip the crepe and cook for an additional minute on the other side.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, greasing the pan as needed between crepes.
Serve warm with your choice of paleo-friendly fillings, such as almond butter and fresh fruit for sweet crepes or avocado and shredded chicken for savory crepes.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.1 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 387 mg | 30% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 204 mg | 4% | |
*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.
