Description
Light, gluten-free almond flour crepes that are easy to make and perfect for sweet or savory fillings. A versatile recipe for every occasion!
Ingredients
Scale
For the Batter:
- 1 cup almond flour
- 2 large eggs
- ¾ cup milk (or non-dairy alternative)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- Pinch of salt
For Cooking:
- Butter or coconut oil for greasing the pan
Instructions
- In a mixing bowl, whisk together the almond flour, eggs, milk, vanilla extract (if using), and salt until the batter is smooth and slightly runny.
- Let the batter rest for 5-10 minutes to ensure even cooking.
- Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
- Pour 2-3 tablespoons of batter into the pan and swirl it around to create a thin, even layer.
- Cook for 1-2 minutes, until the edges start to lift and the bottom is golden. Flip carefully and cook the other side for another minute.
- Repeat with the remaining batter, stacking cooked crepes with parchment paper in between.
- Fill with your favorite sweet or savory fillings and serve immediately.
Notes
- Consistency Tip: Add a splash of milk if the batter feels too thick.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze with parchment paper between crepes for up to 1 month.
- Reheating: Warm in a skillet or microwave before serving.
- Customization: Add cinnamon or herbs for flavor variations.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert, Snack
- Method: Stovetop
- Cuisine: French, Gluten-Free
Keywords: Almond flour crepes, gluten-free crepes, keto crepes, low-carb breakfast, healthy crepes, versatile crepe recipe