Raspberry & Banana Crepe Recipe (Paleo/ GF & Dairy-Free)

Since Saturdays are really meant for crepes, I decided to share one of my simple recipes that happens to be dairy and gluten free. I basically substitute regular flour with coconut or buckwheat flour. Both yield different tastes and flavours. In this recipe I used coconut flour.

These are also dairy-free since I substitute the dairy milk with a non-dairy milk (in this case I used coconut milk) and instead of the regular eggs I use flax.

I’ve not perfected the recipe quite yet but I would love it if you gave it a try and let me know how you like it. My hope is to share a recipe every week on my blog as a way for me to remember those recipes that tasted yum.

I stuffed mine with bananas and raspberries and chocolate sauce.  Then topped them with the that and almonds and coconut flakes.


Serves: 6-8

1/2 cup coconut flour
1/2 tbsp flaxseed meal
1 cup dairy-free milk (I used coconut milk)
Pinch sea salt
1 tbsp melted coconut oil

Sliced bananas
Dark chocolate sauce

Sliced bananas
Dark chocolate sauce
Coconut flakes


  • In a bowl, mix all the crepe ingredients. (The batter should be pourable but not watery. Add more flour if too thin. Add more milk if too thick.)
  • Rest batter for 3-5 minutes.
  • Heat a nonstick skillet over medium heat (you can spray oil if you like). When hot, add oil.
  • Scoop about a ¼ cup of the batter onto the skillet to spread the batter to the edges of the pan.
  • Cook until small bubbles form and burst on the surface of the crepe, then flip and cook the other side, 2 to 3 minutes. (turn down heat if cooking too fast)
  • Transfer crepe to plate and repeat till batter is finished.
  • You can serve as desired. Crepes are always best when fresh, but you can store leftovers sealed in the refrigerator up to 3 days.

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