This almond flour crepe recipe is gluten free, refined sugar free and dairy free. These healthy gluten free crepes are soft, and flexible (nobody wants crepes that break!).
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 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.
Notes
See full post for serving suggestions.
Storage
Leftover crepes can be stored in an airtight container in the fridge for up to 4 days.