Easy Almond Flour Crepes
These easy almond flour crepes have a delicate, airy texture and perfectly crisp, golden edges. Made with just 6 ingredients and ready in under an hour, these are perfect for a quick weekend brunch.
Ingredients
- 3 large eggs
- 1 cup almond milk
- ⅓ cup blanched almond flour
- ⅓ cup cassava flour
- 3 tablespoons tapioca flour
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- ½ teaspoon fine sea salt
- 2 tablespoons melted butter plus a little more for cooking the crepes
Instructions
- In a medium bowl, combine all ingredients. Whisk until everything is perfectly combined and no lumps remain. Set aside.
- Warm a 9-inch crepe pan under medium heat and grease the pan with butter. Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each.
- Cook the crepe over medium heat until the sides start to crisp up and lift off easily from the frying pan. Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle. Repeat for the next crepes.
- Serve warm and fill with toppings of your choice — fresh berries, whipped cream, lemon curd, nutella, or jam would be delicious!