Crepe Method for Crispy Wonton Skins – Gluten-free, Paleo

Paleo friendly flours blend – crepe method

For a fried wonton, these wraps work great! As with any alternative method to a traditional wonton, don’t expect these to taste and feel like your conventional wheat flour wonton. But this method does offer a nice crunch, great flavor, and when I made these at home they all disappeared quickly.

This recipe comes from Life Made Full – click here. This is an image from her page. These little guys are so cute and crunchy. Check out her page to see how she made these beauties.


She uses blanched almond flour in her crepes, which probably improves the texture, helping it hold together. I have only whole almond flour in my pantry today. And clearly I made these wraps a little too big. The little brown flecks from the ground almond skins are pretty though.

This fold works well if you are using a filling that is already cooked. If you are using a raw meat filling, using less meat and a flatter fold helps it to cook through without burning the beautiful skins.



Folding Wontons – Another Option

You can fold these anyway you like. The idea is simply to produce a little crunchy bite wrapped around a filling with no air bubbles and a good seal. After making your crepes, these stick together pretty well with just a little pressure.

Here is one fold option that works well for frying. If you are using a raw meat filling, this method allows the meat to cook through.

After making your crepes, place 1-2 teaspoon filling in the center of each one.


Fold the crepe wrap over, in half, pressing the dough flatter as you fold.


Fold one side over the top, like a traditional envelope fold.


Pick op the wonton carefully and fold the other end under.


This keeps the wrap even on both sides allowing it to fry more uniformly.

Fry them up! These are deep-fried in about 350°, then placed on paper towels to drain.

So yummy!




Kitchen Lab

Testing for:

  • bake-ability
  • boil-ability
  • steam-ability
  • fry-ability
  • and definitely, for convenience, freezability

Each picture to follow shows a wonton cooked fresh on the left, and one cooked from frozen on the right. Being able to make wontons in advance and freeze them is important for my family. With frozen wontons, we can throw together a soup, snack, or meal in minutes.

Comparing specialty foods to the traditional or standard version is not always fair. I am not a fan of fake meats, or calling things what they are not. Crispy Beer-battered Tofu is delicious! Serving them as “Fish” Sticks just disappoints me. So to be fair, I am only judging these wraps for what they are and how they work. Not as a “replacement”. (even if its used that way)

I have been testing many recipes lately. I’m sharing this one because it is a good method and so much fun to make.

Here are my Steam-Boil-Bake-Fry results.


This is a little untraditional, but I am not at all mad at these. They hold up well enough to bake for a long enough time to get the inside cooked through without overcooking the skins. You end up with crunchy bits on the top and a soft crepe on the bottom.

Plus, each one looks a little wrapped up gift.



So yeah… obviously this was not going to work. This recipe was not made to boil. But in the interest of discovery! :-).



Ditto above. These were never meant to be steamed.



Bingo! This is why this recipe was developed. They fry up beautifully! If you wrap up cooked foods, you can use a higher temperature. But if you use a raw meat fulling, cook at a low temperature and use a small amount of filling. Otherwise, you will get beautifully browned wontons filled with pale raw meat. This is especially true if you are cooking frozen wontons.


Overall Results and Suggestions

When using this method as a wonton wrapper:

  • Fry or bake
  • When frying and using a raw meat filling, keep the temperature as low as you can get it and still deep fry. Around 325° – 350°. This can be a little tricky, but the results are yummy. Use a small amount of filling and flatten it for best results.
  • If you are using an already cooked filling, just let it brown.
  • If baking, bake at 350° on a lightly sprayed parchment-covered cookie sheet. Lightly spray the tops too.
  • If you are new to crepes, this is a great way to start! You make these smaller than a crepe which makes them easier to flip, and you will likely get a feel for it fairly quickly.
  • These freeze very well. Freeze in a single layer in a cookie sheet, transfer to a freezer-safe bag when solid.

A few Pros and Cons of the Crepe Method

  • Pros – Paleo-friendly; Works great for fried wontons; Yummy nutty flavor: Durable when fried or baked
  • Cons – Does not work for soups; Must be handled carefully

Kitchen Lab

This is an unscientific endeavor to find delicious options for wonton wrappers for specific diets – gluten-free, vegan, and paleo. These four methods received the same treatment. A star fold. Baked. Boiled. Steamed. Fried. Frozon. Click on each link for notes.

(will be linked up as soon as all posts are published… soon!)

  1. Prepared Coconut Wraps
  2. Vegan flour and water dough
  3. Paleo Pasta Dough
  4. Paleo Crepe Method

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