Paleo Buffalo Brunch Crepes

This recipe makes two giant crepes, or three to four smaller ones, and enough filling to completely stuff the crepes. Good for any meal of the day!

Paleo Buffalo Brunch Crepes

  • 1 lb lean ground buffalo (or meat or tofu of choice)
  • 1/4 cup water
  • 1/4 cup each onions, mushrooms, red and green peppers, diced
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 1/2 tsp Bragg’s Amino Liquids
  • freshly ground black pepper
  • 3 tbsp green onions, diced for garnish

In a large heated skillet, add water, onions, mushrooms, and red and green peppers. Heat on high until onions become somewhat translucent, about 5-8 minutes.

Add in buffalo, or meat of choice, and break up and combine into vegetable mixture.

Add in the salt, garlic powder, chili powder, Bragg’s, and black pepper. Heat, stirring occasionally, for an additional 10 minutes, or until buffalo meat is cooked through.

Set aside in a bowl when done. And start your crepes.


  • 3 eggs
  • 1/4 cup coconut flour
  • 1/2 cup almond milk
  • 1/4 cup water (if needed)
  • 1/8 tsp sea salt

Whisk all ingredients together in a large bowl, making sure to get any clumps out of the coconut flour.

Pour onto a lightly greased, heated skillet. Swirl pan around to evenly coat with batter. Heat on medium-high heat until tiny bubbles start to form throughout the crepe and sides become golden in color, about 5 minutes.

With a spatula, carefully remove crepe from pan and place on a large plate, filling the middle with buffalo mixture.

Top with green onions and serve.