Whole30 Crepes with Lemon Butter Sauce
Delight in the simplicity and elegance of Whole30 Crepes with Lemon Butter Sauce—a recipe that transforms everyday ingredients into a breakfast masterpiece. These grain-free crepes are crafted with wholesome almond flour, arrowroot starch, and creamy coconut milk, ensuring a light and velvety texture that’s perfect for anyone following a Whole30 or paleo lifestyle. The zesty lemon butter sauce, made with rich ghee, fresh lemon juice, and bright lemon zest, adds a tangy-sweet finish that complements the subtle sweetness of the crepes beautifully. With just 35 minutes from start to finish, this recipe is ideal for brunch gatherings or a treat-yourself moment at home. Serve these golden crepes garnished with an extra sprinkle of zest for a burst of color and flavor in every bite. Perfect for Whole30 enthusiasts searching for grain-free breakfast ideas or paleo-friendly recipes with a touch of indulgence!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Arrowroot starch
- 3 large Eggs
- 1 cup Coconut milk
- 1 teaspoon Vanilla extract (Whole30 compliant)
- 2 tablespoons Coconut oil
- 3 tablespoons Ghee
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 1 teaspoon Coconut sugar (optional, for zest)
Instructions
In a medium bowl, combine almond flour and arrowroot starch.
In another bowl, whisk the eggs thoroughly and then add in the coconut milk and vanilla extract. Whisk until smooth.
Gradually mix the wet ingredients into the dry ingredients, stirring gently until you achieve a batter free of lumps.
In a small non-stick skillet, heat 1/2 teaspoon of coconut oil over medium heat.
Once the skillet is hot, pour in approximately 1/4 cup of the batter, swirling the pan to evenly coat the bottom.
Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip carefully and cook the other side for an additional 1 minute.
Transfer the cooked crepe to a plate and repeat with the remaining batter, adding more coconut oil as necessary.
For the lemon butter sauce, in a small saucepan over low heat, combine ghee, lemon juice, and lemon zest.
Stir the sauce occasionally as it heats, ensuring all the ingredients are well emulsified. Heat for about 3-5 minutes.
Taste and add a pinch of salt, or coconut sugar if desired, to balance the flavors. Stir well.
Drizzle the warm lemon butter sauce over the prepared crepes before serving.
Garnish with additional lemon zest for a vibrant finish.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 26.6 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 326 mg | 25% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 490 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.
