Almond Flour Crepes
Published
These almond flour crepes are delicately thin with a soft, flexible texture and mild eggy flavor. The blender batter is made with almond flour, milk, eggs, and cornstarch, which helps create crepes that cook up light with golden edges and just enough structure to handle fillings. They’re easy to flip, easy to fill, and work equally well for sweet or savory crepes.
The Secret to Perfect Crepes
Almond flour is a favorite of mine to work with, but I’ll be the first to admit it can be tricky. I tested this recipe over and over to get almond flour crepes that are thin, flexible, and easy to work with. I love gluten-free crepes and wanted to experiment with a lower-carb option, which is what led me to almond flour here. Blending the batter is essential. Using super-fine almond flour and a blender prevents any gritty texture, while a small amount of cornstarch adds the structure gluten-free crepes need. The eggs hold everything together, and the milk keeps the crepes soft and tender. You can sweeten the batter with maple syrup and vanilla or keep it neutral for savory fillings.
What I Learned While Testing
- Let the batter rest. Give the batter a few minutes to settle after blending. This allows bubbles to dissipate and helps the crepes cook more evenly.
- Use the right pan. A nonstick pan is essential for almond flour crepes. A 10-inch pan measured from the top rim gives the crepes room to spread and cook evenly.
- Cook the first side fully. Let the crepe set completely before flipping. The edges should look dry, and the surface should lose its shine. Breaking during flipping happens when the crepe isn’t fully set. Wait until the first side looks dry on top with lightly golden edges before turning.
- Flip with two spatulas. Use one spatula to gently lift the edge of the crepe. Slide the second spatula underneath as far as you can, then flip in one smooth motion. This prevents tearing and gives you better control.
- Tearing crepes usually means the batter is too thick. Thin it with a small splash of milk until it pours easily and spreads quickly in the pan.
- Brittle crepes are a sign that the pan is too hot. Lower the heat and let the pan cool slightly before continuing.
Almond Flour Crepes
Equipment
- 1 10" non-stick pan
Ingredients
- 4 large eggs
- 1½ cups milk
- 1½ cups almond flour
- ¼ cup cornstarch
- ¼ tsp salt
- 1 tbsp maple syrup, optional for sweet crepes
- ½ tsp vanilla, optional for sweet crepes
Instructions
- To a blender, add all your ingredients, starting with the wet ones to prevent the dry ingredients from sticking to the bottom.
- Blend your ingredients together until everything is thoroughly mixed. Set aside to allow the batter to settle while you prepare your pan.
- Grab a 10-inch non-stick pan (measured from the top rim of the pan, not the flat bottom) and place it on the stove on medium-low heat. Once hot, add in a small dab of butter, just enough to thinly coat the bottom of the pan. It should sizzle quite a bit.
- Measure out ⅓ cup of batter and pour it into the hot pan, quickly using the handle of the pan to swirl the batter until it reaches all the edges of the pan.
- When the crepe is beautifully browned, flip it and allow it to brown on the other side as well. I use two spatulas, one to lift the edge while I carefully tuck the other under the crepe, being very careful not to tear it, as it is very delicate.
- Repeat this process, adding butter to your pan in between each crepe and frying until golden, until you’ve used all your batter. You can keep the other crepes warm on a plate under a tea towel while you fry the rest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Crepes Step by Step
Gather all the Ingredients.
Blend the batter: Add 4 large eggs and 1½ cups milk (354mL) to a blender, followed by 1½ cups almond flour (125g), ¼ cup cornstarch (28g), and ¼ tsp salt. If making sweet crepes, add 1 tbsp maple syrup (15mL) and ½ tsp vanilla. Blend until completely smooth and pourable.
Rest the batter: Let the batter sit in the blender for a few minutes to allow bubbles to settle while you prepare the pan. Place a 10-inch nonstick pan measured from the top rim over medium to medium-low heat. Once hot, add a small dab of butter and swirl to lightly coat the bottom. The butter should sizzle immediately.
Cook the crepe: Pour ⅓ cup of batter into the center of the hot pan. Quickly lift and swirl the pan so the batter spreads evenly to the edges in a thin layer.
Flip gently: When the first side is set and lightly golden, carefully flip the crepe and cook the second side until lightly browned. Use two spatulas for best control and to avoid tearing. One to lift the edge and the other to slide underneath.
Repeat: Add a small amount of butter between each crepe and repeat with the remaining batter, cooking until golden.
Rest and serve: Keep cooked crepes warm on a plate covered with a clean tea towel while you finish the rest.
Serving Suggestions & Filling Ideas
I like serving these almond flour crepes as part of a relaxed brunch spread. They pair well with gluten-free quiche, eggs, fresh fruit, or almond flour waffles. I usually set out a mix of sweet and savory fillings and let everyone build their own, which makes them great for weekend brunch, holidays, or casual gatherings.
Savory Filling Ideas
- Sliced ham, turkey, or rotisserie chicken
- Scrambled or fried eggs
- Swiss, cheddar, mozzarella, or pepper jack
- Sautéed mushrooms or onions
- Fresh spinach or arugula
- Roasted bell peppers or tomatoes
- Pesto or herbed cream cheese
Sweet Filling Ideas
- Fresh berries or sliced bananas
- Nutella, peanut butter, or almond butter
- Fruit jam or preserves
- Whipped cream, Greek yogurt, or coconut yogurt
- Powdered sugar or maple syrup
- Chocolate chips or shaved chocolate
Storage Instructions
These almond flour crepes are best enjoyed fresh, but leftovers store well. Let the crepes cool completely, then stack them with parchment paper in between and store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a nonstick pan with a small amount of butter or warm them briefly in the microwave until just heated through. Avoid overheating, as this can cause the crepes to dry out or become brittle.
