Interstitial Cystitis Friendly Gluten Free Almond Flour Crepes

Total time1 hr

Prep time10 min

Cook time20 min

Interstitial Cystitis Friendly Gluten Free Almond Flour Crepes

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Ingredients

4 servings

For the batter

1 cup almond flour
Blue Diamond Almond Flour Finely Sifted - 1 Lb Pillsbury Best Blanched Almond Flour, Gluten free Pereg Almond Meal Flour Gluten Free Full Circle Market, Almond Flour Nature's Promise Blanched Almond Flour
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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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