Easy Almond Flour Crepes (Gluten-Free, Dairy-Free)

These almond flour crepes are soft, flexible, and fold easily without tearing. Made with a base of almond flour instead of traditional wheat flour, these healthy almond flour breakfast crepes are also gluten-free, dairy-free and low carb, and go well with sweet fillings (and can easily be made savory too)! Go make a batch for breakfast or brunch today!

📝 Ingredients

• 1 1/2 cups blanched almond flour
• 4 eggs
• 1 1/2 cups unsweetened almond milk
• 1/4 cup tapioca starch
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup
• Maple syrup
• Fresh berries (strawberries, blueberries, raspberries)

👨‍🍳 Instructions

1. 1Blend Wet Ingredients: Add the eggs, milk, maple syrup & vanilla extract to a high-speed blender or food processor. Blend for a few seconds until combined.
2. 2Add Dry Ingredients & Blend: Add the blanched almond flour, tapioca starch and salt. Blend again until the batter is smooth and free of lumps.
3. 3Transfer to Bowl & Let Rest: Transfer the crepe batter to a bowl and let rest for 5 minutes (or pour directly from the blender container when ready to cook).
4. 4Heat Skillet: Heat a non-stick skillet over medium heat and lightly grease it.
5. 5Pour Crepe Batter onto Skillet: Pour a small amount of batter into the center of the skillet using a ladle or large spoon, then gently spread it into a thin even layer.
6. 6Cook Until Golden: Cook until the edges begin to set and the bottom is golden. Carefully flip and cook for a few more seconds on the other side. Repeat with the remaining batter.
7. 7Garnish & Serve: Serve these gluten-free almond flour crepes warm with a drizzle of maple syrup and fresh berries.