Recipes, Breakfast & Brunch

Paleo Crepes Recipe with Chocolate Sauce and Fresh Berries

This recipe was super easy to make and really tasty for those folks looking to stick to a paleo diet.  

Working with coconut flour can be really interesting, especially if you’ve never done it before. Let’s just say a little bit goes a long way, and I mean long. My first experience with it was when I attempted to make coconut pancakes using coconut flour and I scaled back a little from a normal pancake recipe and I literally could not add enough liquid to get it out of the brick dough it had made. I mean this thing was rock solid and so thick no matter what liquid I put in it. I seriously think I went through a ½ gallon milk before I just said the heck with it and threw it out.  So, let me be your guinea pig when using coconut flour. Hint: you only need a little bit.  

Making crepes are really easy, especially with the Paderno crepe maker and its patented circle turner to help form its shape. Know when using it that the heat had to be turned up to at least six for it to work for me, anything lower and the batter won’t spread correctly. You are also welcome for me again being your guinea pig when it comes to using this really cool crepe maker! 

Since we are keeping this recipe paleo I made a chocolate sauce that kept in line with such a diet. I used 100% cacao chocolate along with coconut oil, unsweetened natural almond butter and a bit of honey. It’s actually really good, and if you like sweet chocolate then just feel free to add as much or as little honey as you see fit. 

Happy crepe making!

Paleo Crepes Recipe with Chocolate Sauce and Fresh Berries

Makes 10 crepes


For the Crepes:

  • 7 eggs
  • 1 tablespoons of honey
  • ¼ cup of melted coconut oil
  • 1 ½ cups of coconut milk, not the canned version
  • ½ teaspoon of Kosher salt
  • ½ cup of coconut flour
  • ½ cup of arrow root flour

For the Toppings:

  • 2 ounces of 100% bitter chocolate
  • 2 tablespoons of coconut oil
  • ¼ cup of unsweetened natural almond butter
  • 2 tablespoons of honey
  • 1 cup of assorted fresh berries
  • toasted coconut flakes for garnish

Heat the crepe maker to the 6 setting.


  1. Mix together all of the crepe ingredients in a large bowl until smooth.
  2. Add a 4 ounce ladle of the crepe batter to the crepe maker and spread out evenly and cook until lightly browned on each side, about 15 to 20 seconds per side.
  3. Remove the crepe and fold into quarters.  Set aside.


  1. Add all of the ingredients to a microwave safe bowl and heat in the microwave for 1 minute.  
  2. Remove and stir and then return it to the microwave and heat for 30 more seconds.  Remove and stir again, and then return it to the microwave and heat for 30 more seconds or until it has completely melted.
  3. Drizzle the chocolate sauce over the crepes and garnish with fresh berries and toasted coconut.

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