Pescatarian Gluten Free Almond Flour Crepes
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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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