Gluten Free Almond Flour Crepes
Delicate, lacy, and golden at the edges, these almond flour crepes are the kind of breakfast that feels genuinely indulgent — not like a compromise. The batter comes together in minutes with just a blender and a handful of pantry staples: almond flour, eggs, milk, butter, and a touch of vanilla. One key step makes all the difference here — resting the batter in the fridge for at least 30 minutes lets the almond flour fully hydrate, which gives you crepes that are pliable enough to flip and fold without falling apart. From there, it's all about a hot nonstick pan, a confident swirl, and a little patience between batches. Each crepe cooks up pale golden with lightly spotted edges, and they stack beautifully without sticking, so you can have a full plate ready before anyone at the table gets impatient. Fill them sweet with fruit and whipped cream, or go savory with eggs and cheese — the subtle nuttiness of the almond flour plays well with just about anything. This recipe makes 4 servings and is proof that skipping wheat flour doesn't mean skipping the good stuff.
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Learn more →Ingredients
4 servings
For the batter
- 1 cup almond flour
- 3 large eggs
- ¾ cup milk
- 1 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- ¼ tsp salt
- ½ tsp vanilla extract
For cooking
- 1–2 tsp unsalted butter, for the pan
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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