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!
Ingredients
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)
Instructions
- 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.
- 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).
- Heat Skillet: Heat a non-stick skillet over medium heat and lightly grease it.
- 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.
- 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.
- 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
