Low FODMAP Gluten Free Almond Flour Crepes

Total time1 hr

Prep time10 min

Cook time20 min

Low FODMAP Gluten Free Almond Flour Crepes

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Ingredients

4 servings

For the batter

1 cup almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
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
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3 large eggs
¾ cup milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
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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