Crepes are delicate thin pancakes that are filled with either sweet or savory fillings. This gluten-free crepe recipe is made with only 7 ingredients and doesn't require any special equipment, just a blender and a skillet! These almond flour crepes are perfect for any time of the day. They make a delicious breakfast, lunch or even dessert!
What makes these gluten-free crepes the best!
These almond flour crepes are made with simple ingredients that are perfect for anyone following a gluten free diet. They also make a the best low carb crepe because they are free from traditional flour. Use these crispy crepes for sweet options or savory!
I love the versatility in crepes. Until visiting a creperie in France, I had no idea how many different filling options there was to choose from. Of course had to choose the Nutella filled crepe. Who can resist that yummy hazelnut chocolate spread?
Table of contents
What Are Crepes?
The best way to describe a crepe is a very thin pancake. The difference with the two batters is that pancake batter has baking powder added to help them rise, while crepes are meant to be very thin. Then crepes are stuffed and folded with different fillings. Most people think of sweet dessert crepes but you can also make savory fillings as well.
Can I Make Crepes At Home?
Even though I didn't have a fancy crepe pan, I decided to give it a try and was pleasantly surprised that making crepes from home wasn't too difficult. It's fun for a weekend brunch, where everyone can choose different fillings!
In this recipe, I have replaced the all-purpose flour with almond in order to make the crepes gluten-free. These gluten-free crepes are perfect for low carb and gluten free diets.
Equipment Needed
skillet- I used a 10 inch nonstick skillet for the crepes. You do not need a special crepe skillet.
blender- any blender will work. If you do not have a blender, use a whisk or a fork to blend the ingredients together in a large mixing bowl.
Key Ingredients
almond flour- is a nut flour made from ground almonds. It is a finer texter than almond meal and is recommended for this recipe.
corn starch- helps bind the almond flour together. It is also a gluten-free ingredient.
vanilla extract- adds flavor to the sweet crepes. You could substitute almond extract or leave it out if you are making savory crepes.
large eggs- crepes use a lot of eggs to hold the batter together.
butter- this gives the crepes flavor. If you use butter to grease the pan make sure to have an extra couple of tablespoons.
unsweetened almond milk- this is what I usually have on hand however you can use your favorite milk. It will change the calorie count slightly.
honey- gives the crepes a little sweetness. You could substitute pure maple syrup or agave syrup.
Start to make your crepes by blending all of the ingredients in a blender. I always add the liquid to the bottom before adding the cup of almond flour to help keep it from sticking to the sides. Blend for 30 to 60 seconds or until the mixture in combined. Let the batter sit for 5-10 minutes, while preparing the filling and allowing the pan to heat.
Next heat a nonstick skillet over medium heat. If you have a crepe pan, that's great but isn't necessary. Wait until the skillet is very warm, spray with cooking spray or melted butter. Use a ¼ measuring cup to portion out the crepe batter. Pour the ¼ cup batter into the hot pan and quickly pick up the skillet and with your wrist rotate so that the batter completely covers the bottom in a thin layer.
For best results leave the batter alone for 3-4 minutes while it cooks and sets up. If you try to flip the thin crepes to early it will tear. Use a thin spatula to gently flip the crepe. Do not be discouraged if the first time doesn't go perfectly! It takes a little practice to get the flipping perfect.
Expert Tips
- Use a 10 inch nonstick pan. Of course there are crepe pans but it isn't absolutely necessary.
- ¼ cup of batter is the perfect amount. More will make the crepe too thick and more difficult to flip.
- Quickly give your frying pan a quick twirl to make the batter cover the bottom of the skillet evenly. This is very easy and just requires a quick twist with your wrist.
- Layer the crepes with a piece of parchment paper in between to keep them from sticking together.
- Grease the pan between making each individual crepe. This will keep the crepe from sticking.
How to serve crepes
My favorite thing about crepes is how versatile they are. Crepes have a very neutral flavor which allows you to make your crepes with different fillings and toppings. When most people think of traditional crepes they think of them filled with sweet fillings, however you can make a savory version too. Try your favorite toppings or some of these ideas.
Sweet crepe Ideas
- lemon curd- you can try the lemon curd from this recipe Ricotta Pancakes with Lemon Curd!
- top with roasted strawberries for a scrumptious treat
- whipped cream- make your own with heavy cream
- fresh berries or fresh fruit
- Nutella, peanut butter or other nut butters
Savory crepe ideas
- sautéed vegetables
- cheese-gruyere, Havarti swiss or mozzarella
- eggs- scrambled or over easy
How to store crepes
You can store extra crepes in the refrigerator in an airtight container for 1-2 days. To warm them layer them on a baking sheet and cover with foil. Bake at 250 for 10 minutes.
FAQ
These almond flour crepes are a healthier version, however be considerate of the fillings that you add. Greek yogurt, fruit and eggs are great healthy filling suggestions.
Looking for other delicious gluten-free recipes? Try these!
Almond Flour Peanut Butter Cookies {Gluten-Free}
Gluten-Free Almond Flour Lemon Cookies
Almond Flour Banana Muffins {Gluten-Free}
Gluten Free Banana Cake with Cream Cheese Frosting
Gluten-Free Orange Olive Oil Cake (Almond Flour)
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Almond Flour Crepes
Ingredients
- 1 cup almond flour
- 1 teaspoon cornstarch
- 4 eggs
- 1 ¼ cups almond milk
- 1 teaspoon vanilla extract
- 2 teaspoons honey
- 1 tablespoon butter, melted
Instructions
- Add all ingredients to a blender and blend for 30-60 seconds until smooth. If you do not have a blender, use a whisk to mix the ingredients together. Let the batter sit for 5-10 minutes while preparing filling and allowing the skillet to heat.
- Heat a nonstick skillet over medium high heat. When pan is hot spray with cooking spray.
- Use a ¼ cup measuring cup to portion out batter. Pour batter into hot skillet and quickly rotate pan to coat the bottom in a thin layer. Leave batter alone for 3-4 minutes before you flip.
- Use a thin spatula to lift edge of crepe and quickly flip. Cook for another minute. Transfer crepe to a plate and layer parchment paper in between crepes to keep them from sticking.
Notes
- Use a 10 inch nonstick pan. Of course there are crepe pans but it isn't absolutely necessary.
- ¼ cup of batter is the perfect amount. More will make the crepe too thick and more difficult to flip.
- Quickly give your frying pan a quick twirl to make the batter cover the bottom of the skillet evenly. This is very easy and just requires a quick twist with your wrist.
- Layer the crepes with a piece of parchment paper in between to keep them from sticking together.
- Grease the pan between making each individual crepe. This will keep the crepe from sticking.
Ashley
I love crepes!! Perfect for breakfast 😁
nancy
thanks for the GF crepe recipe. i foresee will be having lots of these on the weekend!
Sam
These look so good and easy!
Giangi Townsend
Your crepes are amazing. Super delicious and so pillowy soft. Love them
Sam
These are so so delicious and my new favorite breakfast!! Yum!