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Short-Order Kitchen

Almond Flour Crepes

By Wes Ellis2 min read
Two folded crepes dusted with powdered sugar on a blue plate with sliced strawberries and mint.
Recipe card
Servings
2
Prep
5 to 10 minutes
Cook
15 to 20 minutes
Method
Skillet
Heat
Medium-low heat
Difficulty
Medium
Jump to ingredients & directions ↓

Part 4 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • The batter should be thin as heavy cream, not pancake batter.
  • Rest it 5 minutes, then pour about 1/4 cup and swirl right away.
  • 1 to 2 minutes on the first side, 30 to 60 seconds on the second.
  • The first crepe is a test. Adjust the heat and batter from there.
THE RECIPE · ALMOND FLOUR CREPES

Ingredients

Batter

Filling ideas

You'll need

  • Mixing bowl and whisk
  • 8- to 10-inch non-stick crepe pan or skillet
  • Thin, flexible spatula

Directions

  1. Whisk the almond flour, eggs, almond milk and salt, plus the sweetener and vanilla if you're going sweet. It should be smooth and thin, like heavy cream.
  2. Let the batter rest 5 minutes.
  3. Heat the pan over medium-low and coat it lightly with butter or oil.
  4. Pour in about 1/4 cup of batter, then immediately lift and tilt the pan so it runs into a thin circle.
  5. Cook 1 to 2 minutes, until the edges look dry and start to lift and the bottom is lightly golden.
  6. Loosen the edge with a thin spatula and gently flip. Cook 30 to 60 seconds more, just until set.
  7. Slide it onto a plate and repeat, adding a little butter between crepes if needed.
  8. Fill while warm, then roll or fold.
Notes Stack cooled crepes between sheets of parchment in an airtight container; they keep 2 to 3 days in the fridge. Warm them in a dry skillet or the microwave before filling. Roughly 127 calories and 7.6 g protein per crepe, give or take.

wesellis.com/blog/almond-flour-crepes/

A crepe is really just a very thin, very flat pancake, and almond flour handles it better than you'd expect. The batter is four ingredients plus salt. Leave out the sweetener and vanilla and they'll take ham and cheese as happily as berries.

Thin batter, quick swirl

Almost everything that goes wrong with crepes comes down to batter that's too thick. It should pour like heavy cream. If you tilt the pan and the batter won't run to the edges on its own, whisk in a small splash of almond milk or water and try again. Pour and swirl in one motion, because the batter starts setting the second it hits the pan. Use fine almond flour, too. Coarser almond meal makes them gritty and more likely to tear.

Tip

A thin, flexible spatula is what makes the flip work. Slide it all the way under before you lift.

The first one's a sacrifice

Nobody gets the first crepe right. It tells you whether the pan is hot enough and whether the batter needs thinning, so treat it as a test, eat it at the stove, and adjust. By the second or third they should release cleanly.

For a savory filling, soft scrambled eggs from How to Make Eggs on a Griddle roll up nicely inside with a little ham and cheese. And if you like the idea of a thin wrap around breakfast but don't want to make batter, the Ham, Egg and Cheese Roll-Ups use a slice of deli ham instead.

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