Almond Flour Crepes
Crepes are delicate thin pancakes that are filled with either sweet fillings 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, breakfast, lunch or even dessert!
Servings: 9
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.