Gluten-Free Almond Flour Crepes Low Carb
Make these easy almond flour crepes, perfect for a gluten-free, low-carb breakfast or dessert. Blended with almond flour, tapioca flour, eggs, maple syrup, and vanilla, they’re light and delicious. Great for special occasions like Easter or Mother’s Day, or as a quick, make-ahead breakfast option for busy mornings.
Why You’ll Love This Easy Gluten-Free Crepes with Almond Flour Recipe
- Simple ingredients: Just a few pantry staples like almond flour, eggs, and maple syrup create these delicious crepes.
- Gluten-free: Perfect for those avoiding regular flour, while still being light and tasty.
- Perfect for special occasions: Ideal for Easter, brunches, or holiday breakfasts, but easy enough for everyday.
- Beginner-friendly: Even first-timers can make perfect crepes with my easy step-by-step instructions.
Ingredients & Substitutions
Here is everything you need to make the best-tasting oat flour crepes batter in a blender:
Almond Flour: You can also use brown rice flour, or oat flour. Almond flour is finer than almond meal and makes a lighter crepe.
Tapioca Flour: This is also called tapioca starch and helps give structure to the crepe. You can also use potato flour or potato starch.
Milk: You can use any type of milk, including whole milk, almond milk, cashew milk, soy milk, or coconut milk.
Eggs: To make the recipe vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) or a commercial egg replacer.*
Pure Maple Syrup: Honey or agave syrup can be used instead of maple syrup. You can also omit the maple syrup for a savory crepes.
Vanilla Extract: You can use pure or imitation vanilla extract or omit it.
Oil: You can use any oil you like, including virgin olive oil, grapeseed oil, avocado oil, melted butter, coconut oil, vegetable oil, or canola oil.
Salt: Adjust the amount of salt to your preference or omit it altogether if you prefer.
*I have not tested this substitution.
How to Make My Gluten-Free Almond Flour Crepes Recipe
Here are step-by-step instructions to make the best-tasting crepes:
Step 1: Make the Batter
In a blender, combine almond flour, tapioca flour, milk (almond milk or your choice), eggs, maple syrup, vanilla extract, light olive oil, and salt. Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly.
Step 2: Cook the Crepes
Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.
Pour 1/4 cup of batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the bottom.
Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
Carefully flip the crepe with a thin spatula and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.
Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a paper towel so they don’t dry out.
Serve the crepes warm with your favorite toppings, such as fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.
Low-Carb Almond Flour Crepe Recipe Notes
Consistency: The batter should be thin enough to coat the pan easily but not too watery. If it’s too thick, you can add a little more milk to thin it out.
Blending Time: Be careful not to over-blend the batter, as this can lead to tough crepes. Blend until the ingredients are combined and smooth (approximately 10-20 seconds).
Resting Time: Allowing the batter to rest for 15 minutes helps hydrate the flour and makes a smooth batter. If you’re in a hurry, you can skip this step, but the crepes may have more air holes.
Cooking Temperature: The pan should be heated over medium heat. Too high heat can cause the crepes to cook too quickly and become rubbery.
Pan Size: The size of your pan will determine the size of your crepes. Use a larger pan for larger crepes or a smaller pan for smaller ones.
Flipping the Crepes: Wait until the edges of the crepe start to lift before flipping. Use a spatula to gently loosen the edges before flipping to ensure the crepe doesn’t tear.
Crepe Flavors: You can adjust the flavor of the crepe batter by adding lemon zest, or protein powder. If adding two tablespoons of protein powder, then reduce the oat flour amount by two tablespoons.
Crepe Serving Suggestions:
These sweet crepes are versatile and can be served with sweet fillings such as fresh berries, peanut butter, chocolate spread like Nutella, greek yogurt, cream cheese, or savory fillings like vegetables and cheese.
Savory Version: To make delicious savory almond flour crepes omit the maple syrup and add a teaspoon of garlic powder, Italian seasoning, dill or mustard powder.
Do you love using almond flour? Check out more of my easy and nutritious almond flour recipes:
Best Gluten-Free Almond Flour Crepes Low Carb Recipe
Ingredients
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1 cup milk (almond milk is my fave)
- 2 eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon oil (light olive is my fave)
- 1/4 teaspoon salt
Instructions
- In a blender, combine almond flour, tapioca flour, milk (almond milk or your choice), eggs, maple syrup, vanilla extract, light olive oil, and salt. Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly.
- Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.Pour 1/4 cup of the batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the bottom.Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.Carefully flip the crepe and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a towel so they don't dry out.Serve the crepes warm with your favorite toppings, such as fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.
Hi. The ingredient list says almond flour but the instructions say oat flour. I’m assuming that’s almond flour. I haven’t made these yet but I have just printed half a dozen of your recipes I’m excited to try! I love that the recipes are gluten-free and use natural sweeteners like maple syrup and they look amazing, can’t wait to try. Thanks!
Hi Heidi, yes, you are correct! Thx for letting me know about the type-o! It’s fixed now 🙂 I’m so glad you’re going to try my recipes. Please let me know if you have any questions and how they turn out 🙂
These are incredibly delicious! They are so light and flavorful. I will definitely be making these again
Thank you so much for the review, Carolyn!! We love these, too!!!
These are delicious! I made them for my family and we couldn’t tell the difference from our normal crepes! Very well done:)
Fluffy and delicious 😍
Thank you, Chase! 🙂
These turned out really light and good! We filled them with fresh peaches and yogurt
Hi Diane, peaches sound so yummy!
Mine turned out a little thick the first time mainly because I never made crepes before… but they tasted AMAZING and I will definitely keep trying to make these!
Thank you, Carrie! Yes, you can easily thin them out a little with some extra milk next time 🙂
Five stars!
Thank you, Sandra!
These turned out great!! Will make again
Really, really good
Thanks, Bryce!! I’m thrilled you liked it 🙂
These crepes have so much flavor, they are easy to make and no one seems to have guessed its gluten free!
That’s awesome, Robin! I love the flavor from the almond flour, too 🙂
These were so easy!! We filled them with blueberries and cream cheese and they were a hit! Love that they’re low carb too.
Thanks, Angela! I appreciate the feedback 🙂