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Sweet Lemon Crepes

Natalie Eng | Naturally Natalie Eng
Gluten-free, dairy-free, and refined-sugar free. The perfect simple, sweet breakfast.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, brunch
Cuisine dairy-free, gluten-free, naturally sweetened, paleo
Servings 6 crepes



  • 1/8 c. Coconut Flour
  • 3 eggs
  • 1 tbsp. coconut oil
  • 1/2 c. almond milk
  • 1 tbsp. maple syrup
  • Pinch t. pink Himalayan salt
  • Ghee for buttering the pan

For topping:

  • 1 Lemon
  • Honey
  • Coconut flakes
  • Coconut sugar



  • Blend together the coconut flour and eggs first. Then add in the coconut oil, almond milk, maple syrup, and salt and blend all of it together well.
  • Melt ghee in a non-stick pan over the stove on medium heat. (Tip: I found that a flat square pan worked best for this and made it easier to flip than a circle pan did.)
  • Pour a thin layer of the batter from the blender onto the pan, it should naturally make a circle shape but it’s okay if it isn’t perfect since it’s going to be folded anyway! .
  • Let the batter cook until bubbles form (around 2-3 minutes) and then flip it and let it cook another 2-3 minutes. If you’re having trouble flipping, make sure they have cooked enough on the first side. Practice makes perfect but it’s okay if they fold in the pan! When they are browned a little on both sides, transfer them to a tortilla warmer, kitchen towel, or oven set very low to keep warm while you make the rest.
  • Once they are all made, roll and stack them. To top the crepes, pulse in a clean blender coconut flakes and a little coconut sugar to make a sweet topping. Sprinkle this over the crepes and add a honey drizzle and lemon.