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+ servings

Grain-Free Crepes

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 14 crepes


  • 2 Tbsp. coconut flour
  • 1/2 cup arrowroot flour
  • 1/2 cup tapioca flour
  • 4 eggs
  • 1/2 cup water
  • 2 Tbsp. butter or palm shortening melted, plus more for cooking


  • Mix coconut flour, arrowroot flour and tapioca flour together in a bowl.
  • In a separate bowl, beat the eggs.
  • Add water and melted butter or palm shortening to the bowl with the eggs.
  • Add dry ingredients to wet and mix well.
  • Heat a small frying pan over medium heat. Add a little butter to thinly coat the pan.
  • Use a ¼ cup measure to spoon the mixture into the pan. Tilt the pan from side to side to distribute the mixture and form a thin crepe.
  • Cook 30 seconds, then carefully lift one side of the crepe with a spatula.
  • Flip the crepe and cook another 30 seconds on the second side.
  • Remove crepe from heat and place on a plate, then repeat Steps 5-8 for the rest of the batter.
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