Gluten-Free Almond Flour Crepes Low Carb

This is the easiest and best-tasting Almond Flour Crepes Recipe made grain-free in a blender with almond flour, tapioca flour, eggs, milk, oil, maple syrup, vanilla, and salt. Serve them with your favorite fillings for a special breakfast or dessert on Easter, Mother’s Day, Christmas breakfast, brunch, or any special occasion. They’re also the perfect healthy breakfast for busy mornings.

Stack of almond flour crepes on a plate.

This is the easiest and best-tasting Almond Flour Crepes Recipe, which is low-carb and conveniently made in a blender. These gluten-free almond crepes are made with all-natural ingredients, including almond flour, tapioca flour, eggs, milk, oil, maple syrup, vanilla, and salt. You will love making this delicious recipe to serve with your favorite crepe fillings for a delicious breakfast or dessert on Easter, Mother’s Day, Christmas breakfast, brunch or any special occasion. Making these ahead of time is also the perfect healthy breakfast for busy mornings.

My healthy almond flour crepes are basically very thin pancakes but are healthier than traditional crepes because they are naturally sweetened and made grain-free without regular flour. If this is your first time making and flipping crepes, you only need a little practice with my easy steps to quickly make perfect crepes every time.

YouTube video

Why You’ll Love This Easy Gluten-Free Crepes with Almond Flour Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Stack of almond flour crepes on a plate.

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.

Stack of almond flour crepes on a plate.

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.

Adding crepe batter to blender cup.

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.

Pouring 1/4 cup of batter in a frying pan.
Oat flour batter poured in a fry pan.
Oat flour crepe flipped in a fry pan.
Stack of almond flour crepes on a plate.

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.

Refrigeration: Allow the leftover crepes to cool completely, then stack them with a piece of parchment paper between each crepe to prevent sticking. Place the stack in an airtight container and refrigerate for up to 3-4 days.

Freezing: If you want to freeze the crepes, stack them with parchment paper between each crepe and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To thaw, place them in the refrigerator overnight or on the counter for a few hours.

Reheating: To reheat the crepes, you can microwave them for about 10-20 seconds per crepe or heat them in a skillet over low heat for a few minutes on each side until warmed through.

Can I use regular flour instead of almond flour in this gluten-free crepe recipe?
Yes, you can use regular flour if you’re not gluten-free. However, the ratio of flour to liquid may need to be adjusted slightly, as almond flour tends to absorb more liquid than regular flour.

Can I make almond crepe batter ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before using it, as it may separate slightly.

Can I make this recipe as vegan almond flour crepes?
Yes, you can make these crepes vegan by using a flax egg or commercial egg replacer instead of eggs, and using a non-dairy milk.

Can I double or halve the recipe?
Yes, you can easily double or halve the recipe to make more or fewer crepes, adjust the quantities accordingly.

Can I make savory gluten-free crepes with this recipe?
Yes, you can make savory crepes by omitting the maple syrup and vanilla extract from the batter, and filling them with savory ingredients like vegetables, cheese, or meat.

Stack of almond flour crepes on a plate.

Best Gluten-Free Almond Flour Crepes Low Carb Recipe

Gluten-Free diet-friendly recipe
This is the easiest and best-tasting Almond Flour Crepes Recipe made grain-free in a blender with almond flour, tapioca flour, eggs, milk, oil, maple syrup, vanilla, and salt. They're perfect for a special breakfast or dessert on Easter, Mother's Day, Christmas breakfast, brunch, or any special occasion.
5 from 16 votes
Servings 8
Prep Time 5 minutes
Cook Time 20 minutes

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.

Video

YouTube video

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.

Nutrition

Calories: 111kcalCarbohydrates: 7gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 41mgSodium: 119mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 59IUCalcium: 58mgIron: 1mg
Keyword almond flour, blender crepes, crepes
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

20 Comments

  1. 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!

    1. 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 🙂

  2. 5 stars
    These are incredibly delicious! They are so light and flavorful. I will definitely be making these again

  3. 5 stars
    These are delicious! I made them for my family and we couldn’t tell the difference from our normal crepes! Very well done:)

  4. 5 stars
    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!

    1. Thank you, Carrie! Yes, you can easily thin them out a little with some extra milk next time 🙂

  5. 5 stars
    These crepes have so much flavor, they are easy to make and no one seems to have guessed its gluten free!

  6. 5 stars
    These were so easy!! We filled them with blueberries and cream cheese and they were a hit! Love that they’re low carb too.

5 from 16 votes (6 ratings without comment)

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