These coconut flour crepes are the perfect holiday brunch dish. They’re light and delicate, sweetened with maple syrup and filled with a cinnamon apple filling that tastes like apple pie. Paleo, gluten free, dairy free and oh-so-satisfying.

Grain free apple crepes 3 on a plate

These sweet apple crepes are a festive dish that’s fun to serve around the holidays. I love these crepes so much because they’re healthy, taste like dessert and are super satisfying. They are also great any day of the week even if it’s not a holiday.

Crepes are actually a French food staple, and are one of the most delicious and satisfying types of pancakes available around the world.  In Russia they are known as blinis.

A crepe is simply a very thin, delicate pancake. The word crepe actually comes from the phrase crispus in Latin, which means curled. The are usually served with a sweet or savory filling and rolled up into a wrap.

If you’re looking for a fun new brunch or breakfast recipe for the holidays give these gluten free apple crepes a try.

Grain free apple crepes holding in hand

Ingredients for Grain Free Apple Crepes

This is a simple crepe recipe made with coconut flour, pastured eggs, avocado oil, maple syrup and vanilla. It’s light, delicate and sweet.

The apple filling is sweetened with dates and a little cinnamon with a taste like apple pie.

There are only 8 ingredients, here is what you need:

For the Crepes:

  • Coconut flour
  • Pastured eggs
  • Maple syrup
  • Avocado oil or melted coconut oil
  • Vanilla
  • Baking soda

For the Apple Filling

  • Granny Smith apples. I don’t peel the apples because most of the nutrients are found in the skin. But it does make the filling a little more rustic, not as refined as when you peel them. (see photo below)
  • Medjool dates, maple syrup or honey. Dates are a whole food with more nutrients than maple syrup or honey but they all taste good.
Grain free apple crepes with apple filling on side

Tips for Making Grain Free Apple Crepes

Prepare the Apple Filling

  • Make the filling first and set aside.
  • Heat a small saucepan on medium low. Put cut apples and dates into pan with about 2 tablespoons of water.
  • Cover and turn down to low. Simmer 4 minutes, until soft.

Stir frequently to prevent burning. It’s very easy to burn your pan if don’t stir.

For the Crepes

These crepes are light and delicate and it can be a little tricky flipping them over. Here are instructions and a video to guide you. The first few may not come out perfectly but you’ll get better. Eat the ones that aren’t good enough to roll, they taste delicious.

  • Mix the coconut flour and baking soda together in large bowl. Add the eggs, water, maple syrup, avocado oil and vanilla. Mix to combine evenly. The batter will be thin.
  • Use a cast iron pan or heavy bottom saute pan. Heat it on medium low and add a little avocado oil.
  • Use about 3 tablespoons for each crepe. I use a 1/4 cup measuring cup (4 tablespoons) and fill it 3/4 full.
  • Once the pan is hot, turn down to low, pour the batter into the pan and spread it around with the back of the measuring cup or by tilting the pan.
  • Cook until bubbles start to settle and the crepe is firming up, 3 minutes.
  • Use a spatula to lift the edge of the crepe. Grab the edge with your fingers to lift it up so you can get the spatula underneath and then flip it over. These are extremely delicate, you’ll get better at it after the first few.

One of the keys is getting the pan at the right temperature. I cook them on LOW but your stove may be different, see what works best for you. The crepe should get lightly brown, and firm up without burning.

If you’re having trouble flipping them over without tearing make them smaller, use only 2 tablespoons of batter.

To speed up the cooking process use 2 pans and make 2 at a time but only once you get good at flipping the crepes.

Stack the crepes and cover with a kitchen towel to keep warm and prevent drying out.

How To Store Grain Free Apple Crepes

You can make the crepes and the apple filling in advance and store covered separately in the refrigerator for up to 3 days. I like to make up a batch on Sunday then eat a few for breakfast during the week.

Reheat the crepes in a small saute pan on medium low covered with a lid for 30 seconds. They will soften and taste great.

Reheat the apple filling in a small pan for 1-2 minutes stirring until warmed through.

Grain free apple crepes in a pile folded

Serving Grain Free Crepes

These crepes can be served alone or topped with your favorite dairy free yogurt or coconut whipped cream.

If you want to be totally decadent drizzle with melted chocolate.

Alternate fillings for the crepes: cooked, blueberries, raspberries, pears or any fruit you like.

This recipe was adapted from Grain Freee

Grain free apple crepes 2 plates with yogurt

If you like this recipe, try these other delicious Fall holiday brunch delights:

Fluffy Paleo Pumpkin Pancakes

Paleo Pumpkin Scones with Maple Icing

Paleo Apple Coffee Cake

Kale and Butternut Squash Frittata

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Grain Free Apple Crepes


  • Author: Ingrid DeHart
  • Total Time: 30 minutes
  • Yield: 89 crepes 1x

Description

These grain free crepes are light and delicate, sweetened with maple syrup & filled with a cinnamon apple filling that tastes like apple pie. 


Ingredients

Scale

Apple Filling

  • 2 Granny Smith apples, cored and cut into medium chunks, peeled or unpeeled, if organic
  • 2 medjool dates, pitted and diced

Crepes


Instructions

Apple Filling

  1. Heat a small saucepan on medium low. Put cut apples and dates into pan with about 2 tablespoons of water.
  2. Once it begins to sizzle, cover and turn down to low. Simmer 5 minutes, stirring regularly to prevent burning.

Crepes

  1. Mix together coconut flour with the baking soda in a large bowl.
  2. Add water, eggs, maple syrup, vanilla and oil and whisk until well combined.
  3. Heat 1-2 teaspoons avocado oil, or melt butter, on a cast iron skillet at medium-low heat.
  4. Once hot, pour 3 tablespoons of the batter on to the hot pan. (I use a 1/4 cup measuring cup and fill it 3/4)
  5. Spread the batter to all edges evenly by tilting the pan or spreading with a spoon or back of the measuring cup.
  6. Turn down to low. Cook until bubbles start to settle and the crepe is firming up, 3 minutes.
  7. Use a spatula to lift the edge of the crepe.  Grab the edge with your fingers to lift it up so you can get the spatula underneath and then flip it over. These are extremely delicate you’ll get better at it after the first few.
  8. If you make them smaller they are easier to flip.
  9. Cook for 2 minutes more and remove from heat to a plate and cover with a kitchen towel to keep warm.
  10. Repeat for the rest of the batter. You will get 8 – 9 crepes.
  11. Spread 2 Tablespoons of apple filling in a line at the center of each crepe and roll it up.
  12. Serve warm or at room temperature.

Notes

I don’t peel the apples because most of the nutrients are found in the skin. But it does make the filling a little more rustic, not as refined as when you peel them. Either way tastes good.

If you’re having trouble flipping them over without tearing, make them smaller, use only 2 tablespoons of batter.

To speed up the cooking time use 2 pans and make 2 at a time but only once you get good at flipping the crepes. 

Nutrition information is for 1 crepe with apple filling.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch
  • Method: Simmer, Saute
  • Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free

Keywords: grain free crepes, paleo crepes, grain free apple crepes, paleo apple crepes, gluten free crepes

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