Almond Flour Crepes (Gluten-Free)

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!

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 from sticking to the sides. Blend for 30 to 60 seconds or until the mixture in combined.

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.

• 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.

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.

• lemon curd- you can try the lemon curd from this recipe Ricotta Pancakes with Lemon Curd!
• whipped cream- make your own with heavy cream
• fresh berries or fresh fruit
• Nutella, peanut butter or other nut butters

• sautéed vegetables
• cheese-gruyere, Havarti swiss or mozzarella
• eggs- scrambled or over easy

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.

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