If you have not tried to make Almond Flour Crepes because you were afraid, today is the day! Simple ingredients come together in under a minute to form this Almond Flour Crepes that can be used for savoury or sweet fillings.
Have you noticed lately all the crepe restaurants opening lately?
Although somewhat intimidating, a crepe is actually quite simple to make.
What is a "crepe"?
The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled."
The crêpe is a French version of the pancake, brought to the height of perfection in Brittany and enjoyed all around the world. In fact, the crepe is actually considered the national dish in France.
As for the United States and Canada, there are plenty of crêperies and dessert spots making their way throughout these countries.
Why you should make Almond Flour Crepes?
- They can be eaten plain with just butter anytime
- Stuff them with sweetened fruit or ricotta for a delicious breakfast
- Filled them with ham, cheese or any other meat for a nice a light lunch
- Portable so they can be made to eat on the run
- Only requires 4 ingredients
- Takes under 1 minute to whip it all together
- Add spices to the mix and you can achieve anything from a savoury to a sweet crepe
- Unlimited possibilities on how to fill the crepes
- Easy to make Gluten-Free, Paleo and Keto
What ingredients are required to make Almond Flour Crepes?
- almond milk, unsweetened
- butter or ghee, melted
- almond flour
- eggs
- (and salt so I guess that's 5!)
THAT'S IT!!!
How do you make Almond Flour Crepes
- In a large glass measuring cup, lightly beat the eggs.
- Add in the milk and egg whites and whisk again until fully incorporated.
- Whisk in the almond flour and salt.
- Carefully pour the melted butter into the mixture while whisking.
- Let the mixture stand for 5 minutes.
- While the mixture is settling, heat a skillet or crepe pan on medium-high heat
- When the pan is hot and the mixture is ready, turn the heat down to medium-low (I set my electric oven to the number "4")
- Whisk the mixture once more just to make sure nothing has settled to the bottom
- Lift the pan off the stove-top and pour about ⅓rd of a cup of batter into the pan, swirling your wrist to ensure that the batter covers the entire surface area
- Place the pan back on the stove-top and cook for about 1-2 minutes or until the edges of the crepe start to lift and there are small bubbles throughout the entire crepe (including the center)
- Using a spatula, swiftly flip over the crepe and cook for an additional 1 minute
Tips for making the perfect Almond Flour Crepes
- If your mixture seems too "runny" add an extra 1-2 tablespoon of coconut flour
- Make sure your ingredients are at room temperature otherwise the butter/ghee could harden and separate from the mixture
- If you don' have a non-stick pan, use a paper towel and spread pan with additional butter or ghee. Keep a paper towel close buy as you may need to re-grease the pan
- You should flip the crepe when small bubbles appear in the thickest part of the crepe
- You must flip the crepe quickly, otherwise, it will break
- Allow the crepes to cool slightly before trying to roll them as this allows the butter to harden slightly and the crepe to stay together.
- Place pieces of parchment paper between crepes so they do not stick.
- If you are having trouble flipping your crepes without them breaking, try making smaller crepes first until you get the hang of it
*I make these crepes weekly and they always work for me. I use extra fine almond flour and do not need to add the coconut flour. With that being said, I am very used to extremely thin crepes which is what I grew up with. If you want sturdier and thicker crepes, add 1 tablespoon of coconut flour and add a little more batter to the pan*
How do you store the Almond Flour Crepes
Almond Flour Crepes can be stored in the fridge for 5 days or in the freezer for up to 3 months. If you freeze your crepes, simply place them on the counter for 30 minutes before you need to use them.
Here are some recipes that you could stuff inside your Almond Flour Crepes:
- 4 Ingredient Cannoli Dip (Low Carb, Keto)
- Salted Peanut Butter Fruit Dip (Keto)
- Egg Fast Buffalo Wing Dip (Keto)
- Easy 4-Ingredient Chorizo Dip (Keto)
- Chicken Spinach Artichoke Dip (Whole30, Dairy Free, Keto)
Almond Flour Crepes (Whole30, Paleo, Keto)
These Almond Flour Crepes are easy to make and only take 4 ingredients. Eggs, almond flour, milk and butter/ghee are combined to form a delicious Whole30, paleo, gluten-free and keto-friendly crepe.
- Total Time: 12 minutes
- Yield: 8 crepes 1x
Ingredients
- 1 cup almond milk, unsweetened
- 4 large eggs
- ¼ cup liquid egg whites
- 1 cup almond flour
- ¼-½ teaspoon salt (depending on taste)
- 5 tbsp butter/ghee, melted
- OPTIONAL - 1-2 tablespoon of coconut flour if mixture seems to runny
Instructions
- In a large glass measuring cup, lightly beat the eggs. Add in the milk and egg whites and beat again until fully incorporated.
- Whisk in the almond flour and salt.
- Carefully pour the butter into the mixture while whisking.
- Let the mixture stand for 5 minutes.
- While mixture is settling, heat a 8-9" skillet or crepe pan on medium-high heat. If you only have a smaller pan, it will work just as well but you will end up with more crepes.
- When the pan is hot quickly whisk the mixture 1 more time, turn the heat down to medium-low (I set my electric oven to the number "4")
- Lift the pan off the stovetop and pour about ⅓rd of a cup of batter into the pan, swirling your wrist to ensure that the batter covers the entire surface area
- Place the pan back on the stovetop and cook for about 1 minute
- Using a spatula, flip over the crepe and cook for an additional 30 seconds
- Flip crepe onto a piece of parchment paper and continue making crepes. Place pieces of parchment paper between each crepe so that they don't stick.
Notes
- Regular milk or coconut milk can be used instead of almond milk
- Butter or ghee can be used. You can try coconut oil but I have not tried it yet but if you do try it, let me know how it goes
- Instead of almond flour, regular all-purpose flour can be used
- I used a 9 inch crepe pan. If you use a smaller pan, you will end up with more crepes
- Although I never seem to need to add any coconut flour, if your mixture seems too thin, add 1-2 tablespoon of coconut flour and wait 1-2 minutes to allow for the coconut flour to absorb some of the liquid.
- PLEASE read my post on troubleshooting before you make this recipe.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: mai
- Cuisine: Whole30, Keto, Gluten Free, Paleo, Vegetarian
Nutrition
- Serving Size: 1 crepe
- Calories: 155
- Fat: 13.7 g
- Carbohydrates: 2.6 g
- Fiber: 1.3 g
- Protein: 6.4 g
Cat says
Sorry to hear that but keep trying as crepes are a bit tricky. I make these all the time and one trick that always works for me is to let my crepe pan heat up for about 10 minutes. Good luck!
Nina says
This did not come together or hold up properly at all
Cat says
I am going to try your recipe this weekend! May I post it as a tortilla/wrap recipe on my blog? I will give you FULL credit 🙂
Kevin says
I LOVE this recipe! I added/substituted
1 cup of egg whites & 2 medium eggs
5 tablespoons of Golden Flaxseed meal 1 cup of Bob's Red Mill Superfine Almond flour
1 cup of coconut milk
1 teaspoon of stevia/raw sugar blend sugar
Great tortilla/wrap substitute. The mixture yielded 6 thick 8-inch wraps. I will work on the recipe but for the time my results were fantastic. Thanks!
Cat says
I actually make these ahead of time and place parchment paper between each crepe and store them in the fridge or freezer. They reheat REALLY well but they only take a couple of seconds to reheat.
Diya says
Hi there! I haven’t tried this yet, but cannot wait to. My question is: how do these warm up? I do a lot of meal prepping, so if I made several for savory and a few for sweet would they microwave well for the fillings?
Erika says
Worked perfectly from the first one! I filled with a seafood mix with a low carb cream sauce and my husband loved them! Thanks for sharing
Cat says
I LOVE filling them with a ricotta mixture which is how I make my Italian Stuffed Crepes!
ROBYN says
Love, love, love this idea! Might be pretty hard to only eat one, though. I think I would still be pretty hungry. Any ideas of things to complement these?
They look yummy!
Cat says
They firm up as they cool... maybe try letting them cool before rolling next time.
Sofia says
I found these were too eggy, I didn't have coconut flour to add thickness to it so they were very easy to break apart, wouldn't keep together if I wanted to roll them.
Cat says
THANK YOU so much for your comment and all your explanations for these crepes. I too love this recipe and you are right, once you get the hang of it, they are easy and delicious! With only a handful of ingredients, if you fail the first time, at least you can easily remake the batter and try again until you get the hang of it.
Nicole says
I've only been gluten free for a little over a year now, and man have I missed crepes! I wanted to try this recipe for some time now but I never got the chance. Now that we are all social distancing and working from home I decided to give it a whirl, and im so glad I did! This recipe was so easy and delicious! My batter was thin and I did not add the extra coconut flour so, It did take me some time to adjust the heat of my pan correctly and perfect the amount I was putting in (warning: make sure you are not putting too much batter, they will break and cook unevenly, and don't put too little, they'll crisp right away.) but, you know how they tell you to throw away the first pancake, or first 5 crepes...well, I did! and after that, they were perfect! so, those of you that don't get it quite right at first, its ok! That's part of the fun. Just make sure you're adjusting your heat and make sure to pour an amount that lets you cover the pan by swirling it in circular motion without leaving a big gunk of batter In the middle (if that makes sense). definitely try these and stick to the process. LOVE LOVE LOVED IT! I will be making them again.
Cat says
AWESOME! I am sooo glad you liked them. Thanks for commenting and if you want to see any additional recipes that can add some "sweetness" to your world, I would be happy to create something for you!
Valerie says
Thanks for sharing! That was a nice way to add a little sweet into my diet! Delish!
Cat says
I have not tried eliminating them but I think they would work fine without the egg whites. They may be slightly thicker but it seems like many people prefer thicker crepes.
If you try it, PLEASE let me know how they turn out!:-)
Mariann says
Are the egg whites necessary, can they be substituted?
brenna says
Made these this weekend and they turned out great. Did not have any of the problems that others stated above.
Sarah says
To Anonymous -You could make extra crepes to use in Cat's Italian Ricotta Stuffed Crepes recipe!
Cat says
I would think that the batter could last up to 48 hours in the fridge. Just make sure that you stir the mixture well before using it and also let it come to room temperature. Also, you could use the batter and make the crepes and store them in the fridge or freezer for use at a later time.
THANK YOU so much for commenting!
Anonymous says
Just made them, turned out great. Still have batter left-over. How long can I keep the batter in my refrigerator?
Cat says
I am surprised they didn't turn out for you and also disappointed. The total is 1 cup almond milk and 1/4 cup egg whites. They are suppose to be VERY runny as that is the style of crepe I am use to (I grew up eating them in Quebec!). Did you try adding the coconut flour to thicken it? Also, maybe replace 2 tbsp of butter with 2 tbsp of softened cream cheese and see if that helps. I hope you try this recipe again as I make it weekly and never have a problem.
I am VERY glad that at least you found them tasty!
Nola says
Super easy recipe! I did end up adding 2 tbsp of coconut flour to thicken them a little as I like thicker crepes. I also used closer to 1/2 cup of the mixture.
They taste devine!
Cat says
Awesome! I make these weekly and they always turn out great!
Lin says
Made these over the weekend. Turned out wonderfully. Saving THIS recipe for my files.
Cat says
So glad to hear!
Kim says
These turned out perfectly! I followed the recipe as stated, waited for the bubbles to form in the middle of the pan and made sure that they did not stick to the spatula. Flipped them without any problem. Absolutely delicious!
Sherry says
We tried this recipe and they didn't turn out similar to what the person above said. I added more almond flour. My pan may not be good enough to cook crepes. Adding more almond flour helped but you couldn't roll it without it falling apart. When you put the 1/4 egg whites in the cup then add almond milk is it 3/4 cup milk to make a cup or 1 cup milk? Batter was too thin so I added more almond flour. They did have a good flavor though. The last one was a little better. I wonder if we added egg yolk if it would stay together better.
Carolyn says
Thanks!
Cat says
It's 3 a.m. but I couldn't sleep as I could not think of what could have gone wrong with the recipe so I decided to make a batch right now! Since I didn't want to wake up Mr. Grumbles with my Vitamix, I whisked in the ingredients by hand but did realize that I made a mistake with the amount of almond flour. My Mum's original recipe calls for 1 cup AP flour which I somehow typed in as 3/4 cup! I had added the extra egg white to increase the moisture content to compensate for the use of almond flour (which is more absorbent and therefore needs more liquid). I have made the necessary adjustments on my blog post so I HOPE you will try these again as they truly are delicious and easy. PS - make sure you use 1/3rd cup of the mixture and not 1/4th cup as it will make the crepes too thin!
Carolyn says
Yes I used exact ingredients. The consistency was very thin even though I waited the full 10 minutes. I put 1/4 c on the pan and waited to flip but it would not flip and ended up more like scrambled eggs. I ended up adding additional almond flour plus tapioca starch and they actually turned into a really nice crepe, just not as low carb as I had hoped.
Cat says
I am sorry to hear that...did you use the exact ingredients? If you can tell me what went wrong I can try to figure out the problem for you.
Carolyn says
I followed the instructions exactly and I’m afraid these didn’t work out for me at all. Thankfully I was able to add a couple of extra ingredients to salvage them but now they contain more crabs.