Printable Gluten-Free Almond Flour Crepes Recipe Card
Gluten-free crepes are great for eating just about any time of day. They're light, delicious, and super versatile. And perhaps the best part is that they are incredibly easy and quick to whip up! Be sure to save or print this recipe card for easy reference while grocery shopping or making these crepes.
Servings: 6 crepes
Calories: 330kcal
Ingredients
- 5 eggs
- 60 g almond flour 1/2 cup
- 2 Tbsp. arrowroot flour
- 2 tsp. honey
- 1 tsp. vanilla extract
- 1/8 tsp. salt
Instructions
- In a medium-sized bowl, break the eggs and whisk them until yolks and whites are evenly mixed. Add the flours, honey, vanilla, and salt and combine well until there are no lumps of dry ingredients in the batter.
- Heat your skillet over medium heat until water will sizzle and dance if you flick a few drops on it. Spray with cooking spray.
- Pour about ¼ cup of batter onto the pan and tilt and swirl it until it cannot get it any wider.
- Flip the crepe when the top is shiny and the edges are quite dull. This should take less than a minute.
- Cook the other side for about one more minute.
- Carefully transfer the crepe to a plate with a flat spatula.
- Repeat with remaining batter, spraying the pan in between cooking each crepe.
- Serve your crepes with whatever toppings you desire, either folding them in half or in quarters, or rolling them up into delicious little tubes.
Notes
- Bring all ingredients to room temperature.
- Mix the batter until no lumps remain.
- Use a measuring cup to easily pour the batter into the pan.
- Refrigerate unused crepes for up to 3 days.
Nutrition
Calories: 330kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 136mg | Sodium: 92mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Calcium: 44mg | Iron: 1mg
