Paleo Crepes with Lemon Butter Sauce
Indulge in the delicate, melt-in-your-mouth delight of Paleo Crepes with Lemon Butter Sauce—an irresistible, gluten-free twist on a breakfast classic. Featuring a batter made from wholesome almond flour, tapioca flour, and creamy coconut milk, these light and airy crepes are packed with natural goodness. Elevated by the bright zing of fresh lemon juice and zest, the silky, honey-sweetened butter sauce adds a touch of indulgence to every bite. Perfect for those following paleo or grain-free diets, these crepes come together in just 35 minutes and are ideal for a leisurely weekend brunch or an elegant dessert. Serve them warm and drizzle generously with the luscious lemon butter sauce to wow your taste buds and guests alike.
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Ingredients
- 1 cup almond flour
- 2 tablespoons tapioca flour
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 2 tablespoons grass-fed butter
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon lemon zest
Directions
Step 1
In a medium-sized mixing bowl, whisk together the almond flour, tapioca flour, coconut milk, eggs, vanilla extract, and sea salt until smooth to form the crepe batter. Set aside to rest for about 5 minutes.
Step 2
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with coconut oil or a small amount of grass-fed butter.
Step 3
Pour approximately 1/4 cup of the crepe batter into the center of the pan, swirling the pan to evenly coat the bottom with a thin layer of batter.
Step 4
Cook the crepe for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 1 minute on the other side. Transfer the cooked crepe to a plate.
Step 5
Repeat the process with the remaining batter, keeping the cooked crepes warm by covering them loosely with foil or placing them in a warm oven.
Step 6
For the lemon butter sauce, melt the grass-fed butter in a small saucepan over low heat. Add the lemon juice, honey, and lemon zest, stirring until the mixture is smooth and well combined. Remove from heat.
Step 7
To serve, drizzle the warm crepes with the lemon butter sauce and enjoy immediately.
Nutrition Facts
| Serving size | (587.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1193.3 |
| Total Fat 85.8g | 0% |
| Saturated Fat 23.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 620mg | 0% |
| Sodium 836.5mg | 0% |
| Total Carbohydrate 76.6g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 39.8g | |
| Protein 39.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 321.5mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 487.9mg | 0% |
Source of Calories