Easy Almond Flour Crepes (Gluten-Free, Dairy-Free)

Soft, Flexible Almond Flour Crepes (for Breakfast, Brunch, or Dessert!)

Unlike traditional crepes which are made with regular wheat flour, these homemade crepes are made with an almond flour base, making them naturally gluten-free and low carb, and using almond milk instead of regular milk makes them dairy-free too.

A bit of tapioca starch gives them elasticity and flexibility, so they don’t break or crumble when folded, which is a huge plus in my book!

I love filling them with sweet fillings, but they can easily be made savory too (see the tips section below for how to adapt them for savory fillings). Go whip up a batch for breakfast, brunch or dessert today!

Why You’ll Love this Recipe:

• Simple Ingredients: The handful of ingredients needed for this almond flour crepes recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Simply mix the wet ingredients with the dry ingredients until you get a smooth batter. Then cook the batter in the skillet to get these amazingly flexible crepes made with almond flour!
• Totally Gluten-Free, Dairy-Free & Low Carb: The best part is that this almond flour crepe recipe is 100% gluten-free, dairy-free and low-carb, which means that even those with Celiac disease, or those with gluten or dairy intolerances, or those simply on a low-carb diet can enjoy these delicate crepes without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these gluten-free almond flour crepes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Almond Flour: For the best tender texture, make sure to use blanched almond flour (blanched almonds without their skins that have been processed into a fine flour) as opposed to almond meal (processed whole almonds which their skins on). If possible, use superfine almond flour to get the smoothest texture.
• Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other types of unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, etc).
• Eggs: As there is no gluten in this gluten-free crepes recipe, eggs are essential to bind the ingredients together, so make sure you don’t leave them out.
• Tapioca Starch: Tapioca starch (also known as tapioca flour) acts as an additional binder for these almond flour crepes as well as gives them elasticity, so make sure you don’t leave it out. Alternatively, you may also use equal amounts of arrowroot starch (arrowroot flour) instead.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you don’t enjoy the taste of vanilla, feel free to substitute it with almond extract for a more pronounced almond flavor instead.
• Maple Syrup: I used maple syrup as a natural sweetener (feel free to add more or less maple syrup depending on how sweet you enjoy your crepes). Alternatively, you may also use honey or agave nectar instead. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a maple syrup substitute that is low glycemic index).

How to Make Almond Flour Crepes

Blend Wet Ingredients: Add the eggs, milk, maple syrup & vanilla extract to a high-speed blender or food processor. Blend for a few seconds until combined.

Add Dry Ingredients & Blend: Add the blanched almond flour, tapioca starch and salt. Blend again until the batter is smooth and free of lumps.

Dish by Dish Tips:

• No Blender or Processor? If you don’t have a high-speed blender or a food processor, no worry! You can also use an immersion blender, or a hand whisk with a little elbow grease to bring the batter together. Just make sure to whisk well so that there are no clumps of tapioca starch.
• Consistency of Batter: Thin crepes are usually more tender and easier to roll or fold. I usually use the first crepe as a test of the consistency of the batter. If the batter is too thick, add a splash of almond milk until you get the desired consistency.
• Let Batter Rest: Before cooking, make sure to let the crepe batter rest for at least 5 minutes so the almond flour and tapioca starch can absorb the moisture, resulting in a smoother batter and more even cooking.
• Temperature of Skillet: The skillet should be medium-high but not too hot to prevent the crepes from burning or becoming too brittle (bear in mind that the batter will be rather thin, so they can burn easily if the skillet is too hot). Medium heat will work best for evenly-cooked, pliable crepes.
• Make Savory Crepes: If you plan to make a savory version of these delicious breakfast crepes with savory toppings or fillings, simply leave out the maple syrup. You may also add in savory condiments such as garlic powder, onion powder, ground turmeric for color, or ground paprika for some heat.
• Dessert Crepes: If using these almond crepes for desserts, you can add some dairy-free whipped cream or ice cream on top.
• Storing: Store the cooled, cooked crepes in an airtight container (using wax paper or plastic paper to separate the crepes to prevent them from sticking together) in the refrigerator for up to 3 days.
• Reheating: Reheat the chilled crepes in a warm skillet for a few seconds before serving.

Other Almond Flour Recipes to Make:

• Almond Flour Banana Pancakes (Gluten-Free, Dairy-Free)
• Almond Flour Peach Cobbler (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Cobbler (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Pancakes (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Bread (Gluten-Free, Dairy-Free)

Gluten-Free Crepe Recipes You’ll Love:

• Simple Gluten-Free Crepes (Dairy-Free)
• Savory Chickpea Flour Crepes (Gluten-Free, Vegan)
• Easy Millet Crepes (Gluten-Free, Dairy-Free)
• Buckwheat Crepes (Gluten-Free, Dairy-Free)

Gluten-Free Brunch Recipes:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Almond Flour Crepes (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 20 minutes
• Yield: 8 crepes 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb

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Description

These almond flour crepes are soft, flexible, and fold easily without tearing. Made with a base of almond flour instead of traditional wheat flour, these healthy almond flour breakfast crepes are also gluten-free, dairy-free and low carb, and go well with sweet fillings (and can easily be made savory too)! Go make a batch for breakfast or brunch today!

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Ingredients

Scale 1x2x3x

For the Crepes:

• 1 1/2 cups blanched almond flour
• 4 eggs
• 1 1/2 cups unsweetened almond milk
• 1/4 cup tapioca starch
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup

For Serving:

• Maple syrup
• Fresh berries (strawberries, blueberries, raspberries)

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Instructions

1. Blend Wet Ingredients: Add the eggs, milk, maple syrup & vanilla extract to a high-speed blender or food processor. Blend for a few seconds until combined.
2. Add Dry Ingredients & Blend: Add the blanched almond flour, tapioca starch and salt. Blend again until the batter is smooth and free of lumps.
3. Transfer to Bowl & Let Rest: Transfer the crepe batter to a bowl and let rest for 5 minutes (or pour directly from the blender container when ready to cook).
4. Heat Skillet: Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour Crepe Batter onto Skillet: Pour a small amount of batter into the center of the skillet using a ladle or large spoon, then gently spread it into a thin even layer.
6. Cook Until Golden: Cook until the edges begin to set and the bottom is golden. Carefully flip and cook for a few more seconds on the other side. Repeat with the remaining batter.
7. Garnish & Serve: Serve these gluten-free almond flour crepes warm with a drizzle of maple syrup and fresh berries.

Notes

Almond Flour: For the best tender texture, make sure to use blanched almond flour (blanched almonds without their skins that have been processed into a fine flour) as opposed to almond meal (processed whole almonds which their skins on).

Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other types of unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, etc).

Eggs: As there is no gluten in this gluten-free crepes recipe, eggs are essential to bind the ingredients together, so make sure you don’t leave them out.

Tapioca Starch: Tapioca starch (also known as tapioca flour) acts as an additional binder for these almond flour crepes as well as gives them elasticity, so make sure you don’t leave it out. Alternatively, you may also use equal amounts of arrowroot starch (arrowroot flour) instead.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you don’t enjoy the taste of vanilla, feel free to substitute it with almond extract for a more pronounced almond flavor instead.

Maple Syrup: I used maple syrup as a natural sweetener (feel free to add more or less maple syrup depending on how sweet you enjoy your crepes). Alternatively, you may also use honey or agave nectar instead. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a maple syrup substitute that is low glycemic index).

• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: Western