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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


      • Just made them! Delicious! Then I went a step farther and fried them in some olive oil, to make them crispy, and threw some beef, mozzarella cheese and seasoning on top. It was like a cheeseburger bruschetta amazingness. Thanks so much for this recipe!!!!

      • Dear Lauren,

        I thought that I couldn’t eat eggs either until I read the book from Jordan Rubin, The Makers Diet. Boy, had I been back and forth with diets! :'( it was noooooo fun. This one is a lifesaver bc I can also eat goats dairy!!! It’s totally different than cows dairy and don’t know why I never thought I’d like goats yogurt!? It’s delicious. I’m hoping someone sees this comment that is frustrated with limited food choices and can actually eat these things. Of course the eggs I buy are the most expensive omega 3’s, organic pasture-raised. Goats cheese even comes in Brie, mozerella, cheddar! I eat soft goat cheese with honey and fruit. I also have a divine pancake recipe if anyone is interested…

      • It was delicious but people with inflammatory bowel disease or any digestive disorder, can’t have arrowroot flour. It’s a starch! I further read my Jordan Rubin book, Restoring your digestive health and it’s listed in the worst food category. Please get his book!

        • I am neither recommending nor not recommending this recipe to anyone with a digestive disorder. There are various schools of thought and research on arrowroot flour for IBD and digestive issues. Starches are not allowed on GAPS/SCD but are allowed on The Autoimmune Paleo Protocol.

          • Greetings. I’ve discovered that crepes are easy to make with butter, eggs, tapioca flour and a pinch of salt. The buttery part makes them super yummy. What do you think about tapioca flour? Its stretchiness makes it perfect for crepes, but I haven’t tried it with arrowroot, and I’m curious about how both flours are regarded and how they might compare with each other.

  1. I am definitely looking forward to trying this recipe. I’ve never used Arrowroot for pancakes before. In fact, I didn’t even know what arrowroot was before I went Paleo. Thanks for sharing!

      • I’ve used arrowroot flour for 40+ years to thicken sauces and it works great, giving a very silky result. I use it for crepes, too, though I do a combination of coconut flour AND arrowroot flour in equal proportions. It makes a more substantial crepe. I also add chopped green onions and when I’ve made two, I put goat cheese in the middle and cook them for about a minute in a tortilla maker (which I also use to make the crepes. It cooks on both sides at once!

  2. Hi Lauren, thanks for all the great information…I always look forward to your emails! I tried clicking on your “anti-nutrient properties” link on this page, and it said not found 🙁 Has it moved? Thanks!

  3. I’ve used arrowroot flour for 45 years in place of corn starch to thicken sauces and in apple pies, etc. Works well but I haven’t used it since I’ve gone paleo. I’ll definitely give these a try as my crepe pan is sad and lonely. I want to suggest that you may, when you decide to try eggs again, want to try soy free eggs. I can’t eat regular eggs but I have no trouble with soy free. Just a suggestion. I know I’d really miss eggs!

  4. I found this recipe on another site about 2 years ago and have made it countless times. It’s an amazing recipe, sweet or savoury. For breakfast I eat it with a big dollop of crème fraîche and some cinnamon sugar – it tastes exactly like my grandma’s blintzes! Also, they’re fab with some crushed avocado and kimchee on top.

    I use tapioca flour sometimes to replace the arrowroot and it works fine.

  5. I have used this as an egg substitute when I made vegan crepes at a fine dining restaurant.

    To replace one egg:
    1 tablespoon ground flaxseeds
    3 tablespoons water (or other liquid)

    It works great and if you forget about it and find it a month later it makes a surprisingly beautiful blue mold. This was in 94 in Fort Worth so I did not sell too many vegan crepes.

  6. Yay! Finally a good crepe recipe! I love creeps and have tried so many recipes that disappoint, this is absolutely not one of them. The crepe can be rolled without breaking!!!
    I have a feeling I’ll be using this many many times!
    Thank you!

  7. I just made those crepes!!! And i love them!! See i decided to go grain free and it s hard because i m from France so i like crepes a lot and until now never find a good recipe so thank you thank you so much for that great recipe!!

    • actually ignore my previous comment! Total user error lol. I halved the recipe….except for the water. I’ll blame the crying baby in the background 😛

      Now I’m excited to try these again! 🙂

  8. Hi Lauren, Love your posts! Thanks for all the great advice! I have a question, though. I keep reading conflicting information about avocado oil. My bottle, manufacturers and several other sources recommend it for high-heat cooking, up to 450 degrees. Notes above say it’s not good for high-heat. Can you help clear that up? Thanks!

  9. Have you tried using a “gelatin egg” ? I have just now learned about such thing. I will have to attempt when I get a chance. I thought it was awesome if it worked. Bonus gelatin is always a good thing

  10. I love this recipe and I love your blog. . I will absolutely be making this. And I’m sure I will love it.
    I have to say it, and maybe it’s picky, but you have four ingredients listed, not three.
    Keep up the great work Lauren.

  11. I have to say Lauren I love so many of your recipes they are so quick and easy to make. I made these last night and filled them with a chicken (chicken enchiladas) grated cheese on the top and grilled them, everyone loved it.. Also made them this morning but added maple syrup, cinnamon and nutmeg and rolled bananas in them really yummy.

  12. I don’t see how this is any better than wheat:

    per Wikipedia

    The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in some baking uses. Like other pure starches, however, arrowroot is almost pure carbohydrates and devoid of protein, thus it does not provide a complete substitute for wheat flour for bread-making, which requires gluten.

  13. just made the crepes this morning i have to say WOW they are fantastic put a little honey on them and could;t stop eating them.. . Now what to fill them with the next time any suggestions or recipes.


  14. I made these last night and they were very tasty but they were greasy. I only oiled my pan slightly, but they stayed pretty greasy – even after they had cooled. Any suggestions? Do you put each one on paper towel after cooking? I made about 36 of them — I’m just thinking about the amount of paper towel I’d go through…

  15. I made these this morning and they are perfect in taste, texture and appearance! Light, silky and with just a little bit of bite – they are really authentic. So many flourless recipes are just a disappointment, but I honestly don’t think you’d know these weren’t traditional crepes if you weren’t told. I even find them much easier to flip than crepes containing wheat flour. Thank you so much for sharing the recipe. Now I need to think about healthy toppings and fillings. If only someone could develop an authentic substitute for lemon and sugar! 😉

  16. Dear Lauren,

    I have tried many Paleo recipes and yours have been marvellous! The crepes are fantastic and the Sun Dried Tomatoe Meatloaf is to die for. Thank you so much. You will be my go to for recipes from now on.


  17. Arrowroot flour is listed as quite alkaline forming and is the only flour that is not very acidic, as far as I understand. Have you heard this before? I am trying to control my over-acidic stomach just by diet alone, which is a challenge. I look forward to trying this recipe!

  18. Lauren, I just tried these tonight as my “tortilla” for some homemade tacos and they were delicious!! I had all three ingredients in my pantry already so it was meant to be. I can’t beleive they are so pliable and still grain free! Thank you for sharing! 😀

    PS I’m using the leftover crepes to make some meat and veggie wraps with turkey, spinach, shredded carrots, sprouts, and mustard. I can’t wait until lunch tomorrow!!

  19. This is a huge gift, Lauren, because I don’t want to purchase tortillas but do sometimes need something to roll certain chopped items into. Have been searching for just the right thing. This looks like it. Thanks for you diligence.

  20. just made these while my husband put together chicken salad to go inside. These crepes are delicious and easy…..after I messed up the first one. Be sure your pan is well preheated. I used an 8″ enameled saute pan and the size was perfect. Thank you for the recipe. it’s a keeper!

  21. These crepes I made this afternoon are fantastic. I baked each one using my tortilla/flat-bread press. Very moist, delicate and just waiting to be filled with a nice lingonberry compote.
    Then I thought about how I haven’t really been satisfied with any of the paleo tortilla recipes I’ve tried. So I experimented. I settled on increasing the arrowroot flour volume in your recipe from 1/2 cup to 7/8 cup, and used full fat coconut milk. Guess what. After messing up the first one (technical issues!?), I then went on and made eight 8″ perfect tortillas. What a pleasant surprise. Thanks.

  22. I just made this for the first time today and they came out great! I love arrowroot flour and they were so simple to make. I served them as a wrap with turkey and cheese inside, since it was lunch time but I will definitely try these in the more traditional way next time.

    Thanks, Lauren!

  23. Hi Lauren,

    I just wanted to let you know that these crepes are fantastic. We’ve been making them everyday since you posted this recipe on FB- for about a week now – and we can’t get enough of them. They’re super easy to make and so so tasty!! We have them with peanut butter, banana and raisins or with cheese. Superb recipe! Thank you:)

  24. You kiss a lot of frogs before you kiss a princess.
    This is recipe 34 that I’ve tried and it’s an 8/10
    Some were basically inedible, even the dogs refused to eat them they were so bad.
    I’ve been chief in the kitchen for 30+ years and for many the recipe was different to the photos taken or they were just a con.
    The challenge with arrowroot flour is inconsistency between batches/packages.
    The temptation is to make the mixture and use it straight away
    I mixed mine in a bullet and left it for 6-7 minutes before blitzing it again prior to use.
    This is a keeper … love your work

  25. How about using lard as an alternative to coconut oil in the recipe and for greasing the pan? Although I love coconut oil for baking and cooking sweet dishes, I just can’t get used to the coconut taste in all my savory dishes…

    • I used to feel the same way. The first time I made something with coconut oil, I felt like it ruined the dish. Some how I started sautéing stuff in coconut oil for recipes. Fast forward a few years later and I made my black ban soup recipe for a friend. I had sautéed the onions/garlic in coconut oil. She told me the soup was great and did I use coconut oil in it? She could taste the hint of coconut oil. I was surprised! My family and I never taste the slightest hint of coconut in that soup! It taught me that you can become so accustomed to the flavour that you don’t taste it. I can taste it if I cook something like, eggs, and there are no spices, though. So it’s not like I never taste it. But in all my recipes where there are other flavours, I don’t taste it.

  26. I made these yesterday. My toddler daughter, husband, and I really enjoyed them. We will make them again.

    This was the first time I’d ever made crepes. Like you said, the technique required some practice, but by the sixth crepe mine looked very pretty.

    I topped our crepes with honey and blueberries.

  27. These are superb. I have made them with both arrowroot and tapioca flour and had great results with both. I make a full batch of its for two or three people, half batch for myself. This morning i had them for myself, one with mushrooms, onion, garlic, arugula and parsely, combined with just a touch of coconut cream, and one with mangoes and Thai bananas and a touch of raw honey. Wow! They are restaurant quality, and I’ve cooked professionally for most of my life. Thanks so much for a totally delicious paleo crepe! Once in a blue moon, we do get sick of fried eggs, and these really hit the spot!

  28. thank you so much for this recipe! just made a 1/4 batch in a small pyrex measuring cup so I could pour them – your thorough instructions gave me the confidence i needed! they turned out amazingly well – my son is going to love them. every recipe from your site that i’ve made has turned out wonderfully. 🙂

  29. Look forward to trying these. A quick bit of research claims that arrowroot is high in nutrition and good for gut disorders. Will read your story in a mo. I am managing hashimoto’s and hypoglycemia, so the might be very nice addition to my boring diet. Thanks.

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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