Almond Flour Crepes (Gluten-Free and Low Carb)

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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

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.

Did you make this recipe?Please let me know in the comments below how it turned out :)