Almond Flour Crêpes
These Almond Flour Crêpes are thin, soft, and flexible crêpes made with simple, wholesome ingredients, just almond flour, milk, eggs, butter, maple syrup, and vanilla. Enjoy these crepes as a delicious breakfast or dessert, with the sweet fillings and fresh berries.
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A Quick Look at the Recipe
✅ Recipe Name: Almond Flour Crêpes
🕒 Ready In: ~15 minutes
👪 Serves: 6-8 crêpes
🍽 Calories: ~135 per crêpe (estimated)
🥣 Main Ingredients: Almond flour, milk, eggs, butter, maple syrup, vanilla
📖 Dietary Info: Naturally gluten-free and grain-free; dairy-free option
👌 Difficulty: Easy - quick blender batter and simple skillet cooking
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Almond Flour Crêpes a great way to treat the whole family any time of day. Breakfast or dessert, you can serve these crepes in any delicious way you want. When it comes to filling, a homemade whipped cream will give you the best results! You can fill them with cream cheese, too, or even some melted chocolate if you're going for a richer crepe.
For more easy, gluten-free breakfast ideas, try our Coconut Flour Pancakes, protein-rich Healthy Banana Oat Muffins, or soft, sweet Baked Blueberry Oatmeal for a brunch-friendly treat.
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Why You'll Love these Almond Flour Crêpes:
Light and delicate: Soft, thin crepes that fold and roll beautifully.
Naturally gluten-free: Made with almond flour for a wholesome alternative to traditional crepes.
Easy to make: Simple ingredients blended into a smooth batter, ready in minutes.
Versatile: Perfect for sweet or savory fillings like fruit, chocolate, cheese, or ham.
Nutty flavor: Almond flour adds a subtle richness that pairs well with a variety of toppings.
Key Ingredients:
- milk. Whole milk gives the best texture, but almond milk or oat milk can be used for a dairy-free option.
- eggs. Provide structure and help the crepes hold together since almond flour is more delicate than wheat flour.
- butter. Adds richness and helps prevent sticking. Use coconut oil or ghee if preferred.
- maple syrup. Naturally sweetens the batter. You can omit for savory crepes or swap with honey.
- almond flour. Use fine-blanched almond flour for the smoothest texture. Homemade almond meal (with skins) will make crepes denser and speckled.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy-Free Option: Replace the milk with almond milk or coconut milk and use melted coconut oil instead of butter.
- Sweetener Swaps: Use honey or a sugar-free syrup in place of maple syrup, or omit entirely for a neutral crêpe.
- Flavor Variations: Add cinnamon, lemon zest, or a splash of almond extract for a different flavor profile.
- Savory Crêpes: Skip the maple syrup and vanilla, add a pinch of salt, and fill with eggs, cheese, vegetables, or chicken.
- Topping Ideas: Serve with fresh fruit, yogurt, nut butter, chocolate drizzle, or a simple squeeze of lemon and dusting of powdered sugar.
How to Make Almond Flour Crêpes:
- In a blender or mixing bowl, combine milk, eggs, melted butter, maple syrup, and vanilla extract. Blend or whisk until smooth.
- Add almond flour and mix again until the batter is thin and lump-free. Let rest for 5 minutes to thicken slightly.
- Heat a nonstick skillet over medium heat and lightly grease with butter.
- Pour about ¼ cup of batter into the skillet, swirling to spread it thinly across the bottom.
- Cook for 1-2 minutes, until the edges lift easily. Flip and cook for another 30-60 seconds until golden brown.
- Repeat with remaining batter, greasing skillet as needed.
- Serve warm with fruit, nut butter, yogurt, or your favorite toppings.
Recipe Notes & Tips:
- Rest the batter: Let the batter rest for at least 5 minutes after mixing, this allows the almond flour to absorb liquid and prevents tearing.
- Thin consistency: Crepe batter should be thinner than pancake batter. Add a splash more milk if it's too thick.
- Nonstick pan: A well-heated nonstick skillet or crepe pan works best for easy flipping.
- Swirl quickly: As soon as the batter hits the pan, tilt and swirl so it spreads into a thin, even layer.
- Flip gently: Use a thin spatula to lift edges before flipping to keep crepes intact.
- Keep warm: Stack crepes on a plate and cover with a clean towel to keep them soft while cooking the rest.
- Make ahead: Crepes can be made up to 2 days in advance and refrigerated, or frozen with parchment between layers.
How to Store:
Refrigerator: Stack cooled crepes with parchment paper between each one, then store in an airtight container for up to 3 days.
Freezer: Place crepes in a freezer-safe bag with parchment between layers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm gently in a nonstick skillet over low heat or in the microwave for 15-20 seconds. Avoid overheating so they don't dry out.
Almond Flour Crêpes FAQs:
Tearing is common when almond flour crepes are flipped too early or the batter is too thick. Let the edges lift naturally and the bottom turn lightly golden before flipping, usually 1-2 minutes. If the crêpes still tear, thin the batter with 1-2 tablespoons of milk so it spreads more easily and cooks evenly.
Yes. Almond flour crepes adapt easily to dairy-free diets. Use almond milk, coconut milk, or oat milk, and replace the melted butter with coconut oil or a neutral cooking oil. The texture stays soft and flexible with these swaps.
You can, but the result will be denser and more textured. Almond meal contains bits of almond skin, so almond flour crepes made with it will not be as smooth or flexible. For the best classic crêpe texture, use fine blanched almond flour.
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Almond Flour Crêpes
Ingredients
- 1 cup milk
- 3 eggs
- 2 tablespoons butter, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
Instructions
- In a blender or mixing bowl, combine milk, eggs, melted butter, maple syrup, and vanilla extract. Blend or whisk until smooth.
- Add almond flour and mix again until the batter is thin and lump-free. Let rest for 5 minutes to thicken slightly.
- Heat a nonstick skillet over medium heat and lightly grease with butter.
- Pour about ¼ cup of batter into the skillet, swirling to spread it thinly across the bottom.
- Cook for 1-2 minutes, until the edges lift easily. Flip and cook for another 30-60 seconds until golden brown.
- Repeat with remaining batter, greasing skillet as needed.
- Serve warm with fruit, nut butter, yogurt, or your favorite toppings.
Nutrition
Notes
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- Rest the batter: Let the batter rest for at least 5 minutes after mixing, this allows the almond flour to absorb liquid and prevents tearing.
- Thin consistency: Crepe batter should be thinner than pancake batter. Add a splash more milk if it's too thick.
- Nonstick pan: A well-heated nonstick skillet or crepe pan works best for easy flipping.
- Swirl quickly: As soon as the batter hits the pan, tilt and swirl so it spreads into a thin, even layer.
- Flip gently: Use a thin spatula to lift edges before flipping to keep crepes intact.
- Keep warm: Stack crepes on a plate and cover with a clean towel to keep them soft while cooking the rest.
- Make ahead: Crepes can be made up to 2 days in advance and refrigerated, or frozen with parchment between layers.
I love these crepes!!! Super fluffy. We love filling them with some chocolate as a dessert