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.
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
- 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.
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