These gluten free crepes with almond flour 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.
I love making this gluten free crepe recipe with almond flour as it is not only a healthy breakfast but a delicious one as well! These crepes go perfectly with our Tahini Vegan Chocolate Sauce!
Ingredients for Gluten Free Crepes with Almond Flour
This gluten free crepe recipe is made using the below nourishing ingredients:
- almond flour (or blanched almond meal)
- buckwheat flour
- tapioca starch
- eggs (we prefer organic and/or free range)
- baking powder (aluminium free)
- soy milk (or another plant based milk of choice)
I find that larger supermarkets have a fairly decent range of alternative ingredients these days and so was able to find the almond flour and buckwheat flour there. If your local supermarket doesn't stock buckwheat flour, try your local bulk foods store.
I opt for aluminium free baking powder to reduce our exposure to aluminium. This is also available at most health food stores and bulk food stores.
How to Make This Gluten Free Crepes Recipe
Crepe mixture is a cinch to prepare and involves simply:
- sieving the dry ingredients together into a large bowl
- making a well in the centre of the dry ingredients
- cracking the three eggs into the centre and gently whisking to break up the eggs
- Gradually adding in the milk while whisking
This process takes about 5 minutes. 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 non-stick (recommended) frypan onto the stovetop and bring to a medium heat.
- Oil the pan with olive oil or butter (if not dairy intolerant) and wait until the pan is nice and hot (without burning the oil or butter).
- Once hot, pour some crepe mixture into the pan and immediately and carefully swirl the pan around so the the mixture spreads out into a large circle.
- 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.
It's best to cover the cooked crepes with a clean tea towel while frying the remaining crepes.
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
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- Measuring Cups & Spoons
- Butter Knife
- 1 cup buckwheat flour
- 1 cup almond flour or blanched almond meal
- ¼ cup tapioca starch
- 2 teaspoon baking powder
- 3 eggs
- 2 ¼ cups soy milk or other plant based milk
- Sieve buckwheat flour, tapioca starch and baking powder into a large mixing bowl.
- Add almond flour or blanched almond meal 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 ¼ 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.
StorageLeftover crepes can be stored in an airtight container in the fridge for up to 4 days.
Did you make this recipe? Tell us how you went by rating the recipe and commenting below.
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Hi there, is tapioca starch the same as tapioca flour please?
Yes it is, thank you for bringing this to my attention, I'll add in the alternate name now. Happy baking!
I love how easy and delicious these were. I could eat them for breakfast or dessert 🙂
That's so lovely to hear, so glad you loved them!