These Easy Almond Flour Crepes are an incredibly delicious and nutritious breakfast for the whole family. This is a simple recipe for crepes that anyone can make at home! It uses only a few pantry staples for the ingredients, and is gluten free, grain free, and dairy free.
HAVE YOU MADE CREPES BEFORE?
Crepes might seem fancy(kind of intimidating actually!) and usually reserved for special occasions, but they're really very easy!
If you've never had them, crepes are a type of very thin pancake that are served with a variety of fillings. No special crepes maker required(I used a square pan in a demo on instagram and they still came out circle-who knew ๐ Any regular non-stick(at least 10 inch) skillet that you have in your kitchen will work!
WHAT INGREDIENTS DO I NEED TO MAKE THESE ALMOND FLOUR CREPES?
You only need a few basic ingredients to make these amazing crepes. If you're used to baking with alternative flours, then you probably already have everything in your pantry to make this easy batter for crepes!
- Almond Flour. This superfine almond flour is my favorite!
- Tapioca Flour. Helps bind baked goods to make them fluffy and light.
- Eggs
- Milk. Easily swap for your favorite plant based milk to make dairy free crepes.
- Sugar
- Vanilla Extract
- Coconut Oil
Crepes are usually a breakfast or brunch option, but our family loves them any time of day and with a variety of different toppings and fillings.
Serve them rolled up or folded then stuffed or topped with anything from fruit to chocolate. The possibilities are endless!
This recipe makes sweet crepes, but to make savory crepes, all you have to do is eliminate a couple ingredients. Leave out the sugar and vanilla extract then sub with a ยผ teaspoon of salt. Serve this savory version with any of your favorite meats or veggies.
Let's Eat!
Almond Flour Crepes
Ingredients
- ยฝ cup Almond Flour
- 2 tablespoon Tapioca Flour
- 3 Eggs
- โ cup Unsweetened Plant-Based Milk
- 1 tablespoon Sugar
- ยฝ teaspoon Pure Vanilla Extract
- 1 tablespoon Coconut Oil melted
Instructions
- Mix almond flour and tapioca in a medium size bowl.
- Add the rest of the ingredients to the flour and mix well until a batter forms. The batter will be very thin.
- Let the batter rest for 5 minutes.
- In a small non-stick skillet over medium heat, add a teaspoon of oil and let it get hot.
- Using a measuring cup, add about ยผ cup of the crepe batter. Pour in a circle on your hot pan, thinning out batter into a circle shape- either by swirling the pan or I like to use the back of a spoon.
- Once edges are done, about 2-3 minutes, flip and cook 1 more minute on the other side.
- Remove from heat and repeat with the rest of the batter. Serve with desired toppings.
Looking for more gluten free breakfast ideas? Check out these recipes!
- Upside Down Tater Tot Casserole
- Make-Ahead Egg Muffins
- Overnight Monkey Bagel Bake {Top 8 Allergen Free}
- Almond Flour Waffles {Grain Free}
- Sweet Potato Hash With Peppers & Onions
Susan says
I used 2% milk for the plant-based milk, allulose for the sugar, and real butter for the coconut oil. It made five crepes and they tasted WONDERFUL! I'd been struggling to find a decent recipe, and this is the first one that tasted good. Thank you!
Thriving Gluten Free says
Made my day! So happy you enjoyed the recipe!
Katie says
I subbed in tigernut flour for the almond flour and reduced to 2 eggs v 3, 1tbsp honey v sugar and used coconut milk.These are AMAZING! Topped with vanilla coconut yogurt, fresh berries, a drizzle of honey and toasted coconut flakes. My new fave breakfast!
Jennifer says
Instead of using a pan and pouring batter into the pan in a thin layer, can you use one of those crepe makers instead ?
Thriving Gluten Free says
I haven't tried, but if you have one already I don't see why not! Definitely not necessary though.
Annie says
Tastes pretty good, but I found it way too eggy .. tasted more like a thin omelette than a crepe ๐
I want to try and experiment a bit, maybe one less egg and an extra tablespoon of tapioca to help it stay together...
Kylah says
If it tastes too eggy try letting your eggs get to room temperature before adding them. I like to put mine in a bowl of warm water for about 5 minutes, it usually does the trick.
Kate says
Utterly delicious!!!! Thank you! Do t miss gluten at all. Any idea of calorie content ?
Andrea Van Harten says
Thanks for a yummy & simple recipe! Just made these tonight - hubby loved them and so did I!
ThrivingGlutenFree says
So glad you guys enjoyed the recipe! Thank you for taking the time to share your feedback ๐
Kelly says
This recipe has become a staple in our house, and I almost always double it because one batch just isn't enough! Super easy to prep & cook, and VERY delicious to eat! We replace the tapioca flour with arrowroot because I always have that on hand ๐ Crepes were something I missed and something my daughters never had with our Celiac lifestyle, but this recipe has made that old news! Thank you!
ThrivingGlutenFree says
I'm so happy to hear this and so glad your family is enjoying the crepes! Thank you so much for sharing โค
GlutenFreeMadison (Trina) says
This recipe makes my mornings magical! Each crepe is so light and fluffy, and they taste delicious. I love experimenting with new sweet and savory fillings.