Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Friday, September 4, 2009


I am always pleased when I find a food that my whole family enjoys. This definitely fits the bill. I brought these to a non-GAPS brunch recently and was told that they are better than regular crepes. I think they are virtually indistinguishable. The key seems to be generous amounts of vanilla, plus delicious fillings of course.

A lovely lady named Millie, from the GAPSHelp group, posted this recipe recently. I modified it slightly to work for GAPS and my taste buds


2 tablespoons butter, melted
2 eggs
1 teaspoon honey
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup coconut milk
2 tablespoons coconut flour


Blend together butter, eggs, honey, vanilla and salt. Stir in coconut milk. Thoroughly mix in coconut flour. Heat 1/2 teaspoon butter in a small skillet. Pour one tablespoon of the batter into the skillet; immediately rotate skillet until there is a thin even layer of batter. Crepe should be about 4 inches in diameter. Cook until batter is bubbly and cooked (I find it easier to flip if they are slightly browned) around the edges. Turn and cook the other side for a moment. Cover one side of crepes with your choice of chopped fruits, nuts, honey lemon curd, apple butter or homemade jam. Roll up and serve.

I usually double this recipe and keep them warm in the oven until serving time. Leftovers refrigerate well. I'm going to experiment with freezing too.

Makes 6 or more crepes.


  1. These look great, I sometimes really miss crepes (like every french person)!
    I'll try with flaxmeal since eggs don't agree with my belly too much.

  2. Thanks for posting these! I made them yesterday and they were fantastic. Crepes are a tradition in my family for special occasions, so it was nice to have something that reminded me of my childhood.

  3. I just made these for my family. They were amazing! It has been a long time since I've had wheat based crepes and I thought these were as good or better. I was out of vanilla, so I used maple extract. I had made a blueberry filling with frozen wild blueberries, water, coconut sugar, and arrowroot. It was so fun to hear my kids ooohhing and ahhhhing (and forgetting their manners) as they licked their plates. Thanks for sharing your recipe!

  4. These were quite good. A little salty (perhaps it was the salted butter) but after fiddling with the heat a bit, I turned out some nice ones. :) We had them with yogurt.

  5. these were so good! thanks for such a great recipe. I made two fillings - one with blueberries, butter, cinnamon, sour cream, and a tiny bit of honey and then another made of butter, honey, vanilla, and raw cocoa powder. aaaamazing. and i loved eating these crepes even plain. thanks again!!

  6. I made these while on vacation, and they were a big hit with Orion. Hopefully Akasha will warm up to them as well.



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