These delicious almond flour crepes are soft and flexible, perfect for rolling or folding with your favourite filling! This recipe is friendly on the gut, being completely gluten free, dairy free, refined sugar free and low fodmap.
Traditional crepes use a simple batter of wheat flour, eggs and milk, which is delicious but not great for someone following a gluten free diet. I’ve used wholesome, gluten free and whole-food ingredients like almond flour and buckwheat flour in place of wheat flour. By using a mix of almond flour, buckwheat flour and tapioca, you get perfect crepes that are still flexible and soft.
Top these crepes with your favorite toppings for a healthy and delicious breakfast! I love serving them with my Tahini Vegan Chocolate Sauce and fresh slices of banana or topped with coconut yogurt, fresh berries and pure maple syrup, yum! You might also like to try my Gluten Free Banana Buckwheat Pancakes, Almond Milk French Toast or my Low Fodmap Dairy Free Pancakes.
What’s to Love About My Easy Almond Flour Crepes
- allergy friendly – these crepes are completely gluten free and dairy free.
- low carb crepes – made using almond flour and buckwheat flour, these crepes are lower carbohydrate than traditional crepes and provide protein and healthy fats.
- great for meal prep – this almond flour crepe recipe makes quite a big batch, which store well in an airtight container in the fridge and can easily be reheated throughout the week.
- savory or sweet breakfast – use your favorite fillings to make these crepes either sweet or savory.
Ingredients Notes & Substitutions
My gluten free almond flour crepes are made using simple ingredients, which you should be able to source from your local grocery store. Some grocery stores don’t stock ingredients like buckwheat flour or almond flour, which can be sourced from organic grocers, health food stores or online. Below are the ingredients you will need for the crepe batter, along with any notes and possible substitutions. The ingredient quantities can be found in the recipe card at the bottom of this post.
- almond flour – you can use blanched almond meal but it needs to be finely ground, some almond meals can be a little too course for this recipe. If you think your almond meal is too course then blend it in a food processor until it is more finely ground.
- buckwheat flour – buckwheat flour can vary from brand to brand with some being more nutty and dark and others being more mild flavoured and lighter in colour. If you’re new to using buckwheat flour then you might need to try out a few different brands before you find one that you love.
- tapioca starch – also known as tapioca flour. You can use arrowroot flour or corn flour in place of tapioca if you can’t source tapioca. It is usually available in most grocery stores these days.
- large eggs
- baking powder – try to find a baking powder that is aluminium free and gluten free. These are often available from organic grocers and bulk foods stores.
- soy milk – you can also use another plant based milk of choice like almond milk, coconut milk beverage or cashew milk. Or if they don’t need to be dairy free then you can also use cows milk.
- pinch of sea salt
Optional
- if you’re making these crepes to be sweet you can also add 2 teaspoons of vanilla extract to the crepe batter.
Crepe Fillings
My gluten-free crepes have a neutral flavor, which means they can be used for both sweet or savory crepes, depending on what fillings you prefer.
Savory fillings
- cream cheese with sautéed mushrooms and spinach
- ham and grated cheese
- fried egg with salt & pepper and fresh herbs
- bacon, scrambled eggs and cheese
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Sweet Fillings
- fresh fruit like banana slices, berries or peaches.
- spread with butter and drizzle with pure maple syrup.
- sprinkle with sugar and then squeeze lemon juice over the top, roll up and enjoy!
- fill with vegan tahini chocolate sauce and fresh slices of banana.
How to Make Almond Flour Crepes
Crepe Batter
- sieve the buckwheat flour, baking powder and tapioca starch into a large bowl. Add the almond flour and whisk to combine, squashing any lumps of almond flour with your fingertips. It helps if the almond flour is room temperature. If you usually store almond flour in the fridge, let it warm to room temperature before using.
- Make a well in the centre of the dry ingredients and crack the three eggs into the centre.
- Begin gently whisking the eggs while gradually pouring in the milk. Continue this process until all of the milk has been poured into the bowl. Continue whisking until you have a smooth batter.
- Pour as much of the batter as possible into a measuring jug with a pouring spout.
Frying the Crepes
Frying the crepes gets a little more difficult but is totally doable so don’t be intimidated. All you need to do is:
- place a frypan, large skillet or crepe pan onto the stovetop and bring to a medium heat. For best results I recommend using a nonstick pan.
- Oil the pan with small dash of olive oil or a knob butter (if not dairy intolerant) and wait until the pan is nice and hot (without burning the oil or butter).
- Pour around a third of a cup of the smooth batter into the hot pan and immediately and carefully swirl the pan around so the the mixture spreads out into a large circle. Remember that crepes are like thin pancakes so the batter needs to be a thin layer.
- Use the blunt side of a butter knife to carefully peel the edges of the crepe away from the pan. If the pan was hot enough the crepes shouldn’t stick. Gently lift up the crepe to peak underneath. If the crepe is golden brown the slide the knife underneath the crepe to flip over.
- Fry on the second side for a further minute or two or until golden brown.
- Slide the crepe out of the pan and onto a plate. Cover with a clean tea towel to keep warm while you repeat this process to cook the remaining crepes.
SERVING SUGGESTIONS
Find some delicious serving suggestions for these gluten free crepes below:
- top with berry compote or fresh berries and coconut yoghurt
- spread with chocolate sauce and roll up (this makes a delicious lunchbox treat)
- layer with chia jam and stack on top of each other to make a crepe cake
- add savoury toppings like scrambled eggs, hummus, avocado and/or shredded chicken
Almond Flour Crepes
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups & Spoons
- Frypan
- Butter Knife
Ingredients
- 1 cup buckwheat flour
- 1 cup almond flour, or blanched almond meal
- 1/4 cup tapioca starch
- 2 tsp baking powder
- pinch sea salt
- 3 eggs
- 2 1/4 cups soy milk, or other plant based milk
Instructions
- Sieve buckwheat flour, tapioca starch and baking powder into a large mixing bowl.
- Add almond flour and pinch of sea salt and whisk to combine.
- Use a spoon to form a well in the dry ingredients.
- To the centre of the well crack in 3 eggs.
- Use a whisk to gently whisk the eggs to break up the yolks, without incorporating the flour.
- Slowly add the milk while whisking and gradually incorporating flour. Once the mixture is just combined, stop whisking and set aside.
- Place a medium sized non-stick frypan onto the stove top and bring to a medium heat. Grease with butter or olive oil.
- Once the pan is hot pour in about 1/4 cup of the mixture. Immediately swirl the pan around in a circular fashion so that the mixture spreads out into a thin round crepe.
- Once bubbles start to form, use the back of a butter knife to very carefully peel the sides of the crepe away from the pan. Gently lift up a side to see if the crepe is cooked underneath – once the bottom side is golden brown, use the butter knife to flip the crepe over.
- After one – two minutes, check the second side and if it is golden brown then slide the crepe onto a dinner plate. Top with a clean tea towel to keep warm while frying remaining crepes by repeating these steps.
- Serve crepes warm with toppings of choice.
Notes
Storage
Leftover crepes can be stored in an airtight container in the fridge for up to 4 days.Nutrition
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