Taking the Starch Out Of Our Easter Crepes

Traditions are important in our family, and special occasions often have special foods associated with them. For as long as I can remember, I've cooked crepes for Easter Brunch. I used to make Key Lime Crepes, which in my opinion are just heavenly, but my kids can't stand the key lime filling, go figure! So I switched to berry crepes. This year, eating in a more Paleo manner (and now hubby and daughter are doing the same), I had to revamp the old recipe. Betty Crocker, meet Grok the caveman!

I was a little worried about my no-wheat-flour version of the crepes since often using coconut flour and almond meal creates a grainier texture that doesn't hold together well. So I subbed 1/4 C. tapioca flour for some of the flour and that made a huge difference. The kids and the hubby all declared that these crepes are way better than the original recipe and that I should always make them this way. A new tradition has been born!

Although they are heaven with strawberries or blueberries, these are actually so yummy that you can eat them plain, and I'm thinking they would make a great biking power food, you could wrap up a banana, some almond butter, or something else yummy inside them as well.

Nutty Almond-Coconut Crepes


1/2 C. Almond Meal
3/4 C. Coconut Flour
1/4 C. Tapioca Flour
1 T. Maple syrup or honey
1/2 t. Baking Powder
1/2 t. salt
2 C. Milk
2 T. Coconut oil
1/2 t. vanilla
3 large eggs


Combine dry ingredients. In a separate bowl, whip eggs and add wet ingredients (tip: when using coconut oil, I make sure to warm it to melting temperature first, and I also slightly warm the milk so that the coconut oil doesn't re-solidify when it hits the batter). Adjust milk content to create a slightly runny batter. Pour 1/3 c.at a time in hot cast-iron skillet and rotate skillet to coat a thin layer of batter in a large area. Flip when golden-brown.