Dairy Free Gluten Free Almond Flour Crepes

Total time1 hr

Prep time10 min

Cook time20 min

Dairy Free Gluten Free Almond Flour Crepes

These delicate crepes get their structure from almond flour instead of traditional wheat flour, whisked into a thin, pourable batter and rested until it turns silky-smooth. A touch of vanilla and a hint of sugar keep the flavor warm and lightly sweet, while a few eggs give the batter enough lift to swirl into paper-thin, tender rounds. Each one cooks up quickly in a hot skillet, turning lacy and pale gold at the edges before it's flipped to finish. The result is a stack of soft, pliable crepes ready for your favorite sweet or savory filling. They're a naturally great fit for a dairy free table, and easy enough to make on repeat once you've got the swirl-and-flip technique down.

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Ingredients

4 servings

For the batter

1 cup almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
3 large eggs
¾ cup milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp granulated sugar
¼ tsp salt
½ tsp vanilla extract

For cooking

1–2 tsp unsalted butter, for the pan
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Combine the almond flour, eggs, milk, melted butter, sugar, salt, and vanilla extract in a blender or medium mixing bowl. Blend or whisk until completely smooth with no lumps — the batter should be thin and pourable, closer to heavy cream than pancake batter.
2
Cover the batter and refrigerate for at least 30 minutes, until the almond flour has fully hydrated and the batter is slightly thickened but still pourable. (This rest is essential for almond flour crepes — skipping it produces fragile, difficult-to-flip crepes.)

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