Crepes are great for eating just about any time of day. They’re light, delicious and completely versatile. And perhaps the best part is that they are incredible easy and quick to whip up!
Our recipe for crepes uses almond flour in place of wheat flour which binds quite nicely. One quick note about almond flour while we’re on the subject: while almond flour and almond meal are ‘technically’ the same, the consistency is not. Almond meal is coarser and not as fine as almond flour. This recipe for almond crepes use a mix of almond flour and arrowroot flour, but just to get an even smoother texture. If you are looking for a more low-carb option, this can be omitted.
The great thing about crepes is that the options for fillings are literally endless. If you are looking for a savory option, you can choose things like cheeses such as goat cheese, bleu cheese, brie, Gouda, cheddar, or feta, and maybe some nice meats like ham or turkey cold cuts, or pulled pork or chicken. Try fried, poached, or scrambled eggs, sautéed vegetables such as mushrooms, onions, spinach, or peppers, or even whatever leftover you have in your fridge. Sweeter crepe options include such delights as fresh fruit and honey or powdered sugar, Nutella, peanut butter with bananas and chocolate sauce, mascarpone cheese with stewed fruit, or jam. If you can dream it, you better believe that you can put it in your crepe. For this recipe, savory toppings might go the best with a more savory crepe; simply omit the honey and vanilla extract for the perfect combination of flavors.
You can also save these delicious crepes for another time if you like as well. To save the batter before cooking, simply store in an air-tight container in the fridge until you’re ready to use it, and give it a stir before cooking. They also freeze very nicely after they’re cooked. Store them in the freezer between pieces of parchment paper so they don’t stick together and place in an airtight bag or container.
Gluten free Almond Flour Crepes
- 5 eggs
- ½ cup almond flour
- 2 tablespoons arrowroot flour (optional)
- 2 teaspoons honey (or other sweetener)
- 1 teaspoon vanilla extract
- Pinch sea salt
- Olive, coconut, or avocado oil for frying (avocado oil is a a great little find, it can be used as a substitute for vegetable oil or as a moisturizer for your skin, Amazon has a great selection of it)
Makes 6-8 crepes
- In a medium-sized bowl, break the eggs and whisk them until they are well-mixed. Add the flour(s), honey, vanilla, and salt and combine well. You are done stirring when there are no lumps in the batter; it should have a similar consistency to a heavy cream.
- Heat your pan hot enough that water will sizzle and dance if you flick a few drops on it. If you have a cast iron pan, definitely use it; its heftiness allows it to get very hot and hold its heat very evenly for great results. Brush your oil onto the pan.
- Pour about ¼ – ½ cup of batter onto the pan and tilt and swirl it until it cannot get it any wider. Try to swirl it evenly so that it is nicely round, but don’t worry about it too much.
- Flip the crepe when the top is shiny and the edges are quite dull—this should only take about one minute so don’t walk away!
- Cook the other side for about one more minute.
- Serve your crepes with whatever toppings you desire, either folding them in half or in quarters, or rolling them up into delicious little tubes.
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