These paleo, vegan and AIP crepes are thin, delicate and so versatile! Fill them with your favourite sweet toppings, or go the savoury route and have them at anytime of the day!
Lots of people have been asking for more AIP breakfast recipes so I thought I’d share one of my go-tos for a quick and delicious breakfast. These Easy AIP Crepes come together in no time and cook way faster than traditional pancakes.
I tend to make a double batch of these crepes on the weekend. I’ll eat some for brunch and keep the leftovers in the fridge to grab as a base for breakfasts and lunches throughout the week. They’re also amazing as dessert! These crepes are truly so versatile to sweet and savoury applications.
Here are some of my favourite ways to stuff crepes:
- coconut yogurt mixed in with collagen powder and fresh fruit
- coconut cream and blueberries
- tigernut butter, bananas and toasted coconut
- carob sauce and bananas
- spinach and bacon
- hummus and prosciutto
- pesto and prosciutto
The options are endless!
Here’s what you’ll need for these easy AIP Crepes …
- A blend of tigernut flour, tapioca starch and cassava flour – I don’t recommend making any substitutions to this flour blend
- Cinnamon and pure vanilla extract – you can omit both these if you’d like to make savory crepes, though the flavor is mild enough that it’s not necessary
- Full fat, additive free coconut milk – the full fat is really important here for the texture of the crepes so make sure you’re not using a lite version.
- Coconut oil
To make these crepes, simply combine the dry ingredients and the wet ingredients in separate bowls. Make a well in the dry ingredients, add the wet ingredients and use a whisk to combine. Let the mixture sit a few minutes to thicken and then cook in a well-oiled skillet.
They’re that easy!
How do you like to eat your crepes? Are you team sweet or savoury?
If you try these Easy AIP Crepes, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more AIP or paleo Pancake recipes? Check out:
- AIP Banana Pancakes
- Baked Pancakes
- Butternut Squash Latkes
- AIP Sourdough Pancakes
- Vegan Paleo Pumpkin Spice Pancakes
Easy AIP Crepes (paleo, vegan)
- Total Time: 40 minutes
- Yield: 8–9 crepes 1x
Description
These paleo, vegan and AIP crepes are thin, delicate and so versatile! Fill them with your favourite sweet toppings, or go the savoury route and have them at anytime of the day!
Ingredients
- 1/2 cup tigernut flour
- 1/2 cup tapioca starch
- 1/2 cup cassava flour
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 2 cups additive free coconut milk (room temperature or warmed)
- 2 TBSP melted coconut oil (plus more for frying crepes)
Instructions
- In a large mixing bowl gently combine tigernut flour, tapioca starch, cassava flour, cinnamon and sea salt. Do not overmix.
- In a small bowl, combine vanilla extract with coconut milk (warmed or room temperature), and melted coconut oil.
- Make a well in the center of the dry ingredients and add the wet to the dry, using a whisk to combine.
- Allow the batter to sit 3-4 minutes during which time it should thicken a bit.
- Heat a large skillet with 1/2-1 TBSP coconut oil over low-medium heat.
- Once the oil is hot, pour in the batter about 3TBSP at a time to form your crepes. Quickly tilt the pan in a circular motion so that the the batter evenly coats the pan to your desired circumference (I recommend about 5-6 inches wide).**
- Cook approximately 2 minutes until the bottom is light brown. Loosen with a spatula, flip and cook 1 minute more on the other side. Repeat with remaining batter.
- Serve warm with your fillings of choice
Notes
**Don’t worry if your first couple of crepes are not perfect, slightly pale or stick to the pan a bit – this is normal. Just like with pancakes, you usually find the right temperature after the first couple.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1
- Calories: 239
- Sugar: 0.3g
- Protein: 2.1g
These are some of the easiest crepes I’ve ever made! Followed the recipe exactly and filled them with coconut milk yogurt and peaches. Delish! Thanks for the recipe!
This is heavenly! And so easy to make. Thank you!
So glad you liked it!
I was so excited to find a glutten, dairy and EGG free crepe recipe. It has been years since I have crepes because I could not find a recipe. However, when I tried it the batter kept sticking to my pan and I could not flip it. I tried two different pans (ceramic and cast iron, i don’t use teflon) and different oils for no success. I preheated the pan for about 3-5 minutes on low medium heat. Do you have any suggestions?
Hi Nadezhda,
Make sure that the batter sits for a few minutes to thicken a bit, and that you’re using enough oil.
Here’s Nicole making these AIP Crepes on Instagram for a visual.
My crepes did not brown on the bottom and I was not able to flip them as they were still liquidy and seemed that more oil was coming out of them. Maybe from the coconut milk? After about 5 mins, they just destroyed my pan, even though it was on low heat. I used coconut oil to cook them and followed the recipe to a T. Any suggestions on what to do with the batter now that the crepes don’t seem to be working? thanks!
I tried making them with tigernut milk. I only made 1/4 of the recipe, subbed arrowroot starch for tapioca as I didn’t have any tapioca and did a savory crepe with garlic powder instead of cinnamon and vanilla. They didn’t look as nice as yours, but they actually came together as 4 small crepes. I really appreciate that you at times suggest tigernut milk instead of coconut milk which doesn’t work for everyone.
Thank you for this recipe! I love these crepes, and so simple to make.
Can you use tigernut milk in place of coconut milk?
Hi Nancy, you really need the full fat here to help with the texture of these, so i’m not 100% sure tigernut milk would yield the same results
Such a delicious and simple recipe! The kids loved it.
These are so good! They were pretty easy to make (and I usually fail) and I love how they are a little sweet. I add extra cinnamon and vanilla extract (because I love those flavors) and eat them plain. I’m going to try and freeze some so I can have them handy. Thank you so much!
This looks awesome! Have you experimented at all with an alternative for the tigernut flour? It’s so expensive. Also, is arrowroot a functional equivalent to tapioca starch?
Hi Lydia! If you have successfully reintroduced/can tolerate almonds, almond flour works as a substitute here for tigernut. While arrowroot and tapioca starch are oftentimes swappable, they aren’t in this recipe!
These were so easy to make and tasted so delicious with fresh berries and whipped coconut cream – delicious!
Great & easy recipe for brunch 🙂
I filled these with bacon, bok choy, and sweet potato. I tried using coconut oil for the first few crepes and they were sticking a bit so I swapped over to coconut butter- worked great!
I saved a few to follow up with some dessert crepes later in the day 😉
They look great. How would one adapt this for fajitas
You can omit the vanilla and cinnamon and maybe add some garlic powder?