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Almond Flour Crepes

Light, gluten-free crepes made with almond flour that have a subtle nutty sweetness and classic crepe texture
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup blanched almond flour
  • 4 large eggs
  • 1/2 cup unsweetened almond milk (or any milk of choice)
  • 2 tablespoons melted butter or coconut oil
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Butter or oil for pan greasing

Method
 

  1. Whisk together almond flour and salt in a medium bowl, ensuring no lumps remain. In a separate bowl, beat the eggs thoroughly until light and frothy.
  2. Gradually whisk the almond milk into the beaten eggs, followed by melted butter, honey, and vanilla.
  3. Pour the wet ingredients into the almond flour mixture, whisking continuously until completely smooth. Let the batter rest for 5 minutes.
  4. Warm a 9-10 inch non-stick pan or crepe pan over medium-low heat. Brush lightly with butter.
  5. Pour about 1/4 cup batter into the center of the pan, immediately tilting and swirling to spread evenly. Cook for 2-3 minutes until the edges look set and lightly golden.
  6. Gently flip using a thin spatula. Cook the second side for 1-2 minutes until golden spots appear.

Notes

Mix batter the night before and store in refrigerator for time-saving. Let batter rest for 5 minutes to allow almond flour to hydrate. Cook on moderate heat to prevent tearing. Store in refrigerator for up to 3 days layered between parchment paper or freeze for up to 2 months. Coconut flour can substitute almond flour (use only 1/3 cup). Reheat gently in warm pan for 30 seconds per side.