Almond flour crepes

Gluten free and kosher for passover! I will say I was skeptical trying this recipe, since crepes can be difficult to make without breaking and the last gluten-free crepe recipe I tried turned out awfully. However, these were super easy to make and were delicious! I made both sweet and savory crepes so I added sweetener (I thought a sweet crepe without sweetner wouldn’t be great) and still enjoyed them 🙂 For my savory crepes I put in roasted sweet potatoes, sliced avocado, roasted spinach and parmesan. For my sweet crepes, I added a spread of strawberry jam and raspberries and blueberries inside, and then topped with almond butter and yogurt.

Recipe inspired by Rebecca Frisker’s Gluten-Free Almond Meal Crepes.

Almond Flour Crepes

Ingredients

  • ½ cup finely ground almond meal
  • 4 eggs
  • ¼ cup milk or milk alternative
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey or maple syrup (omit the sweetener if you want to serve crepes with savory toppings)
  • ½ teaspoon fine sea salt
  • butter or coconut oil for oiling the pan
  • your favorite toppings!

Instructions

  • Combine all ingredients besides the almond meal.
  • Sift almond flour into the mixture so that there aren’t any clumps.
  • Set the batter aside for 15 minutes to rest.
  • When you’re ready to fry, heat a crepe pan (or any wide nonstick skillet over medium heat) and grease it with butter or coconut oil.
  • When the pan is hot, give the batter a little mix. If it seems very thick, add an extra 2 tablespoons non-dairy milk. Pour ¼ cup of batter (if you need to use more to cover the pan that’s also fine) onto the hot pan and smooth it out until the crepe is wide and thin.
  • Fry the crepe for about 2 minutes, or until it looks golden brown underneath, then flip the crepe with a spatula. Cook the second side for another 2 minutes (you can add your toppings while the second side is cooking and fold, or wait until the crepe is fully cooked to add toppings). I folded mine like an omelet because I wanted a lot of filling inside of my crepe, but if you care less about this, you could fold them differently (they should be sturdy enough!)
Sweet crepe version with berries, strawberry jam, yogurt and an almond butter drizzle

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