Almond Flour Crepes
This Almond Flour Crepe recipe provides gluten-free crepes without sacrificing any of the flavor or airy texture. Enjoy these crepes as a delicious breakfast or dessert, with the sweet fillings and fresh berries.
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Almond flour keeps this great recipe gluten-free like other nut flours, but provides it’s own nutty flavor as well. The perfect companion to these gluten-free Almond Flour Crepes is fresh fruit! We think that strawberries are the best way to provide a sweet, fruity flavor, but you can use raspberries, blueberries, or even blackberries.
Almond Flour Crepes 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.
Making crepes in general can be a bit tricky at first but with a little practice you’ll become a master in no time! Set yourself up with success by using a non-stick pan. Make sure you have a hot pan when you pour the batter, and don’t be discouraged if you mess up the first crepe. Read some of our tips below to help you perfect the craft.
Why You’ll Love this Recipe:
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.
Ingredients to Make Almond Flour Crepes:
- 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.
- vanilla extract. Enhances flavor for sweet crepes; omit if making savory versions.
- almond flour. Use fine-blanched almond flour for the smoothest texture. Almond meal (with skins) will make crepes denser and speckled.
How to Make Almond Flour Crepes:
- 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.
Recommended Equipment
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.
Serving Suggestions:
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.
FAQs:
The batter may be too thick or not rested long enough. Add a splash of milk and let it sit a few more minutes before cooking.
No, a nonstick skillet works well. Just make sure it’s evenly heated before adding the batter.
The batter may be too thick or not rested long enough. Add a splash of milk and let it sit a few more minutes before cooking.
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Almond Flour Crepes
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.
Notes
-
- 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.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~160
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 60mg
Total Carbohydrates: 6g
Dietary Fiber: 2g
Sugars: 3g
Protein: 7g
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