Almond Flour Crepes: Gluten-Free Perfection!
Whip up delightful almond flour crepes using eggs and milk for a perfect gluten-free treat, optionally sweetened with maple syrup.
Ingredients
- 4 large eggs
- 1 ½ cups milk
- 1 ½ cups almond flour
- ¼ cup cornstarch
- ¼ tsp salt
- 1 tbsp maple syrup (optional for sweet crepes)
- ½ tsp vanilla (optional for sweet crepes)
Instructions
- Add all ingredients to a blender, starting with the wet ones (eggs, milk) to help prevent the dry ingredients from sticking.
- Blend until the batter is thoroughly smooth and combined. Let it rest for 5 minutes while you heat your pan.
- Heat a 10-inch non-stick pan over medium-low heat. Add a small amount of butter and swirl to thinly coat the bottom; it should sizzle.
- Pour ⅓ cup of batter into the hot pan and quickly swirl the pan to spread the batter evenly to the edges.
- Cook for 1-2 minutes until the crepe is golden brown, then carefully flip it using spatulas and cook the other side for 1 minute until golden.
- Repeat with the remaining batter, adding a little butter between each crepe. Keep cooked crepes warm under a tea towel.
Notes
- Ensure your pan is properly heated before adding batter for even cooking.
- Don't overcrowd the pan; cook crepes one at a time.
- Adjust heat as needed to prevent burning while ensuring the center cooks through. Allergens: Tree nuts, Eggs, Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pan; cook crepes one at a time.
- Adjust heat as needed to prevent burning while ensuring the center cooks through. Allergens: Tree nuts, Eggs, Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.