Paleo Spinach Crepes Recipe

Name: Paleo Spinach Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Palm Shortening Or Cooking Fat Of Choice; ⅓ cups Tapioca Flour; 1/4 cups Coconut Flour; 1 Tablespoon Psyllium Husk Powder; 1 teaspoon Baking Powder; 1/2 teaspoons Onion Powder; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Salt; 2 cups Fresh Baby Spinach; 1 cup Egg Whites (or Whites From 12 Large Eggs); 1/2 cups Water; 2 Tablespoons Apple Cider Vinegar; 1 Tablespoon Honey Or Sweetener Of Choice

Servings: persons

2 Tablespoons Palm Shortening Or Cooking Fat Of Choice
⅓ cups Tapioca Flour
1/4 cups Coconut Flour
1 Tablespoon Psyllium Husk Powder
1 teaspoon Baking Powder
1/2 teaspoons Onion Powder
1/2 teaspoons Garlic Powder
1/2 teaspoons Salt
2 cups Fresh Baby Spinach
1 cup Egg Whites (or Whites From 12 Large Eggs)
1/2 cups Water
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Honey Or Sweetener Of Choice

1
Preheat frying pan on low heat.
2
Melt palm shortening and set aside.
3
Add all dry ingredients except spinach to blender; blend on high speed for 20-30 seconds to sift and combine dry ingredients thoroughly.
4
Empty into large mixing bowl and set aside.
5
Add all wet ingredients to blender, including the spinach, and blend on high until smooth and well mixed.
6
Add dry ingredients back in and blend until well incorporated with wet ingredients.
7
Dip your pastry brush in the liquid fat and brush a thin coating all over your frying pan, coat it thoroughly, and dont skip around the edges.
8
The oil will go very far when you spread it thinly.
9
Using a ladle or spoon, pour about 1/4 cup of the batter into the greased frying pan and swirl it around to spread it out in the pan until its the size you want (6 rounds are recommended).
10
Try not to stretch it too thin or it might tear or cook unevenly.
11
Cook until lightly browned and firm on one side, gently flip over and cook other side until also lightly browned and firm.
12
After each crepe, remove it from the pan onto a plate and brush with cooking fat before each ladle goes in.
13
I dont recommend cooking more than one at a time unless you use a large griddle.
14
Repeat until all batter is used.
15
Notes: Dont be alarmed when batter thickens the longer it sits.
16
Quickly spread it out in pan to avoid uneven cooking.
17
I highly recommend using these as savory crepes, lasagna noodles, manicotti shells, Mexican casseroles, or as a sandwich wrap!

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Palm Shortening Or Cooking Fat Of Choice, ⅓ cups Tapioca Flour, 1/4 cups Coconut Flour, 1 Tablespoon Psyllium Husk Powder, and more.

Yes, Paleo Spinach Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paleo Spinach Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions