Crepes in 30 seconds. What could possibly be better than that? Disneyland? Nope. Puppies? Close. Crepes that are 100% paleo, made in the microwave in under one minute? YUP! These 30 second paleo microwave crepes are the next big thing in easy, microwavable treats.
I brought crepes to a dinner party once. Took me like 23.5 tries to get them perfectly cooked in a pan but eventually I got the hang of it. Who knew a paper-thing egg/flour disk with a little fresh fruit and Nutella could be such a hit. Not a SINGLE person declined dessert that night. In fact, I had my peeps asking for seconds.
Crepes = everyone’s favorite thing. I’m not denying that Nutella probably played a roll in my success story, but no one can debate the utter brilliance of the crepe.
Here is the best thing about crepes – the filling. Totally customizable, making crepes a great choice for a sweet breakfast or a savory lunch. Some of my favorite combos are bananas and almond butter, spinach and mushrooms, and of course strawberry chia seeds and chocolate. Sorry Nutella – I love you but I can’t keep you in my pantry anymore. Self control is too challenging. Nutella = OUT. Strawberry chia seed spread = IN.
One of the most popular recipes on Physical Kitchness is this paleo pumpkin pie microwave soufflé. I am pretty sure it’s a hit because it’s insanely easy and super-duper tasty. So I took note – more recipes that are healthy and delicious, simple and fast. I hear ya, I hear ya!
These 30 second paleo microwave crepes will make breakfast a cinch, dinner party desserts out-of-this-world, and crush all your crepe cravings in the comfort of your own home. Basically crepes in a microwaves are my hero.
The first step is making the chia seed strawberry spread. I love these fruity chia seed creations because not only does this work well folded in these decadent crepes, but you can use any leftovers as jam or sweetener in other breakfasts or desserts. Plus it’s loaded with fiber, protein, omega-3’s, and vitamin C. Simple puree one cup of strawberries with 1 1/2 teaspoons raw honey. Pour into a plastic container, bowl, or mason jar and add one tablespoon chia seeds. Mix well and place the container into the refrigerator and let sit at least 30 minutes, in order for the chia seeds to soak up most of the liquid.
To make the crepes, crack three eggs into a small food processor or blender. Add the coconut flour, baking powder, and salt. Puree until smooth (this should take 15 seconds or less). Place a small, square piece of parchment paper on the glass microwave disk or a flat, microwave-safe plate. Pour 2 heaping tablespoons of the crepe batter directly on the parchment paper and using the bottom of a spoon, gently but quickly spread the mixture evenly to form a small, thin circle.
Microwave for 25-30 seconds, until the center of the crepe is fully cooked. Quickly take the crepe off the parchment paper and flatten with a rolling pin (or your hands) if needed. If the batter was spread a little thick before microwaving, it may come out slightly puffy. The crepe will be VERY hot so placing another piece of parchment paper over the top to flatten is recommended. The thinner the batter is spread before microwaving the more ‘crepe’ like it will be.
Spoon 1-2 tablespoons of the strawberry chia seed spread in the middle of the crepe and fold in each end. Or simply spread the chia seed mix on top of each crepe. To make the chocolate drizzle, place 1 dark chocolate square (I used 65% cocoa) in a microwavable bowl and add one teaspoon full-fat coconut milk. Microwave 15 seconds, then stir. If the chocolate has not completely melted, microwave another 10-15 seconds. Let cool slightly then drizzle over the top of each crepe.
- 3 eggs
- 2 tablespoons coconut flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup strawberries
- 1½ teaspoons raw honey
- 1 tablespooon chia seeds
- 1 square dark chocolate
- 1 teaspoon full-fat coconut milk
- To make the strawberry chia seed spread, puree one cup of strawberries with 1½ teaspoons raw honey.
- Pour into a plastic container, bowl, or mason jar and add one tablespoon chia seeds. Mix well
- Refrigerate at least 30 minutes, in order for the chia seeds to soak up most of the liquid
- To make the crepes, crack three eggs into a small food processor or blender
- Add the coconut flour, baking powder, and salt. Puree until smooth (this should take 15 seconds or less)
- Place a small, square piece of parchment paper on the glass microwave disk or a flat, microwave-safe plate. Pour 2 heaping tablespoons of the crepe batter directly on the parchment paper and using the bottom of a spoon, gently but quickly spread the mixture evenly to form a small, thin circle
- Microwave for 25-30 seconds, until the center of the crepe is fully cooked
- Spoon 1-2 tablespoons of the strawberry chia seed spread in the middle of the crepe and fold in each end.
- Optional chocolate drizzle: break off square of dark chocolate ( 65% cocoa or higher) in a microwavable bowl and add one teaspoon full-fat coconut milk. Microwave 15 seconds, then stir. If the chocolate has not completely melted, microwave another 10-15 seconds. Let cool slightly then drizzle over the top of each crepe
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