Paleo Apricot Crepe Cakes

Apricot Crepe Cakes | Paleo + Life

We have a pagoda tree in our backyard. At this time of year, it becomes a haven for bees of all sorts. Long, skinny honey bees and plump, fuzzy bumblebees all buzz drunkenly around the tree, while the petals from its acid green flowers fall like rain, coating the ground. Like the cool mornings, the bees are a lovely reminder that despite the blazing midday heat, autumn is on its way.

Cooler mornings make me want to combine the last flush of summer’s goodness with something warming and spicy. Thus, pancakes. Technically, this is a crepe batter, but between the fussy baby and the “starving” 6 year old, crepes require rather more finesse than I had at the moment. So I just made petite pancakes instead.

Chestnut flour is new to me, but is becoming all the rage in paleo circles. It has a sweet flavor that is nutty, yet similar to traditional buckwheat crepes. I find it sweet enough that not only did I skip sweetener in the batter, but I only used a tablespoon of honey in the tangy sauce.

Speaking of the sauce, it is one of my favorite combinations yet. The floral flavor of apricots mixes well with the warm lemony tang of cardamom and the sharp heat of ginger. I would happily eat the sauce by itself, but the crepes/pancakes are pretty delicious.
If you are so inclined, whipped coconut cream would make this lean more toward dessert than breakfast.

Paleo Apricot Crepe Cakes


  • 6 apricots
  • 1 green cardamom pod
  • 1 teaspoon grated fresh ginger
  • 1-2 tablespoons honey
  • Crepes
  • 1 cup chestnut flour
  • 3 eggs
  • 1/2 cup milk of choice
  • 1/2 cup water
  • 2 tablespoons melted coconut oil
  • 1/4 teaspoon salt


  1. Wash apricots, then slice them into thin sections.
  2. In a medium sauce pan, combine apricots, cardamom, ginger and honey. Cook over medium-low heat until apricots are softened, approximately 10-15 minutes.
  3. Crepes
  4. In a high speed blender, combine flour, eggs, milk, water, oil and salt. Blend 1 minute or until thoroughly mixed.
  5. Warm a small skillet over medium-high heat. Add oil to coat the pan.
  6. Using a 1/4 cup or small ladle, pour in batter (it should cover the bottom of the skillet). Cook crepe for about a minute, or until set. Turn crepe and cook for another 30 seconds, or until set. Remove from pan and set aside.
  7. Repeat until batter is used up. To serve, fill each crepe with a scoop of the apricot mixture. Serve immediately.

I’m in the Northwest, so I ordered chestnut flour from a local grower (Allen Creek Farm). If I didn’t have a local source, I’d try this chestnut flour* from Amazon.

* = affiliate link.

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