Almond Flour Crepes

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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.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Brunch

Cuisine: French

Keyword: almond flour crepes

Servings: servings

Author: Julia Elizabeth

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

US Customary - Metric

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