These almond flour crepes are a delightful blend of light, airy texture and nutty, wholesome flavor, perfect for a quick yet satisfying meal. Ready in just 10 minutes, they’re a fantastic option for busy mornings or spontaneous brunches. The delicate golden edges and velvety interior make each bite feel indulgent, while the almond flour adds a subtle richness that’s both gluten-free and nutritious.
Whether you fill them with fresh berries and cream or savory herbs and cheese, these crepes are endlessly versatile. Their smooth, melt-in-your-mouth consistency pairs beautifully with sweet or savory toppings, making them a go-to recipe for any occasion. Embrace simplicity without sacrificing elegance or flavor!
Ingredients for Almond Flour Crepes
- 4 large eggs (room temperature for better mixing)
- ⅓ cup fine ground almond flour (ensure it’s finely ground for a smooth batter)
- 2 tablespoons granulated erythritol (or substitute with your preferred keto-friendly sweetener)
- 1 teaspoon almond or vanilla extract (choose based on your flavor preference)
- Whipped cream (for serving; use keto-friendly whipped cream if desired)
- Fresh mixed berries (for serving; strawberries, blueberries, or raspberries work well)
Step-by-Step Instructions
- Prepare the batter: In a medium bowl, whisk together the eggs, almond flour, erythritol, and almond or vanilla extract until the mixture is smooth and well combined. Let the batter rest for at least 5 minutes to allow the almond flour to hydrate.
- Heat the skillet: Set a 10-inch non-stick skillet over medium heat. Lightly spray the skillet with cooking oil spray to prevent sticking.
- Cook the crepes: Pour ¼ cup of batter into the skillet. Immediately tilt the pan in a circular motion to evenly coat the surface with a thin layer of batter. Cook for 90 seconds to 2 minutes, or until the edges turn golden brown and lift easily from the pan.
- Flip and finish cooking: Use a spatula to loosen the crepe, then carefully flip it. Cook the other side for 1-2 minutes, or until golden brown. Repeat with the remaining batter.
- Serve: Fill each crepe with a generous dollop of whipped cream and a handful of fresh mixed berries. Fold or roll the crepes and enjoy immediately!
Sweet & Savory Topping Ideas
These almond flour crepes are incredibly versatile! For a sweet treat, try filling them with sugar-free chocolate spread, a dollop of Greek yogurt, or a drizzle of honey. If you’re craving something savory, fill them with sautéed spinach and feta, scrambled eggs, or smoked salmon with cream cheese. The options are endless!
Perfect Pairings for Serving
Serve these crepes as a delightful breakfast or dessert. Pair them with a cup of hot coffee or herbal tea for a cozy morning treat. For a brunch spread, add a side of crispy bacon or a fresh fruit salad. They also make a stunning dessert when topped with melted dark chocolate and a sprinkle of crushed nuts.
Storage & Reheating Tips
Store leftover crepes in an airtight container with parchment paper between each layer to prevent sticking. They’ll keep in the fridge for up to 2 days or in the freezer for 1 month. To reheat, warm them in a skillet over low heat for 1-2 minutes or microwave for 20-30 seconds until soft and pliable.
Quick Variations to Try
Switch up the flavor by using coconut flour instead of almond flour for a nut-free option. Add a pinch of cinnamon or cocoa powder to the batter for a spiced or chocolatey twist. For a richer texture, mix in a tablespoon of melted butter or coconut oil before cooking.
Essential Equipment Tips
A 10-inch non-stick skillet is key for achieving thin, even crepes. If you don’t have one, a well-seasoned cast iron pan works too. Use a thin spatula for easy flipping, and keep a small bowl of oil or cooking spray nearby to lightly grease the pan between batches.
Almond Flour Crepes
Ingredients
- 4 large eggs room temperature
- ⅓ cup fine ground almond flour
- 2 T granulated erythritol
- 1 teaspoon almond or vanilla extract
- Whipped cream for serving
- Fresh mixed berries for serving
Instructions
- In a medium bowl, whisk the eggs, almond flour, erythritol, and extract until well combined and smooth. Let sit for at least 5 minutes before cooking.
- Set a 10-inch non-stick skillet over medium heat, spraying lightly with cooking oil spray.
- Portion out ¼ cup of the crepe batter into the pan, tilting it using a circular motion to evenly coat the cooking surface.
- Cook the crepe for 90 second to 2 minutes, until the edges brown and lift easily from the frying pan.
- Loosen with a spatula and flip, cooking the other side for 1-2 minutes, until golden brown. Repeat with remaining batter.
- When ready to serve, fill each crepe with keto whipped cream and fresh berries.