Whole30 Crepes with Lemon Butter Sauce

Delight your taste buds with these **Whole30 Crepes with Lemon Butter Sauce**, a light and luscious take on a classic breakfast favorite, made entirely grain-free and dairy-free! These silky almond flour and arrowroot crepes are paired with a velvety, citrus-infused ghee sauce that strikes the perfect balance of tangy and buttery flavors. With wholesome ingredients like coconut milk and Whole30-compliant vanilla extract, this recipe is a healthy yet indulgent treat suitable for any time of day. Perfect for brunch, dessert, or even a cozy breakfast, the crepes are easy to make, taking just 35 minutes from start to finish. Serve them warm with an extra sprinkle of lemon zest for a pop of brightness, and enjoy a deliciously satisfying dish that fits seamlessly into your Whole30 lifestyle. **Gluten-free, paleo, and full of flavor**, this recipe is sure to impress!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Arrowroot starch
• 3 large Eggs
• 1 cup Coconut milk
• 1 teaspoon Vanilla extract (Whole30 compliant)
• 2 tablespoons Coconut oil
• 3 tablespoons Ghee
• 3 tablespoons Lemon juice
• 1 teaspoon Lemon zest
• 0.5 teaspoon Salt
• 1 teaspoon Coconut sugar (optional, for zest)

Directions

Step 1

In a medium bowl, combine almond flour and arrowroot starch.

Step 2

In another bowl, whisk the eggs thoroughly and then add in the coconut milk and vanilla extract. Whisk until smooth.

Step 3

Gradually mix the wet ingredients into the dry ingredients, stirring gently until you achieve a batter free of lumps.

Step 4

In a small non-stick skillet, heat 1/2 teaspoon of coconut oil over medium heat.

Step 5

Once the skillet is hot, pour in approximately 1/4 cup of the batter, swirling the pan to evenly coat the bottom.

Step 6

Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip carefully and cook the other side for an additional 1 minute.

Step 7

Transfer the cooked crepe to a plate and repeat with the remaining batter, adding more coconut oil as necessary.

Step 8

For the lemon butter sauce, in a small saucepan over low heat, combine ghee, lemon juice, and lemon zest.

Step 9

Stir the sauce occasionally as it heats, ensuring all the ingredients are well emulsified. Heat for about 3-5 minutes.

Step 10

Taste and add a pinch of salt, or coconut sugar if desired, to balance the flavors. Stir well.

Step 11

Drizzle the warm lemon butter sauce over the prepared crepes before serving.

Step 12

Garnish with additional lemon zest for a vibrant finish.

Nutrition Facts

Serving size	(645.7g)

Amount per serving	% Daily Value*
Calories	1642.8

Total Fat 132.6g	0%
Saturated Fat 58.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 678mg	0%
Sodium 1432.5mg	0%
Total Carbohydrate 79.0g	0%
Dietary Fiber 11.8g	0%
Total Sugars 26.6g
Protein 39.7g	0%

Vitamin D 123IU	0%
Calcium 325.6mg	0%
Iron 6.9mg	0%
Potassium 489.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.5%

Protein: 9.5%

Carbs: 18.9%