These easy almond flour paleo crepes have a delicate, lacy texture and perfectly crisp, golden edges. Made with 6 ingredients and ready in under an hour! Shown here with blueberry chia jam, coconut yogurt, honey, and hemp seeds.
Prep Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Total: 35 minutesminutes
Servings: 12crepes
Ingredients
3large eggs
1cup(235 ml / 228 g) plant milk (I use fresh almond milk)
2tablespoons(27 g) melted ghee, plus a little more for cooking the crepes(or butter, coconut oil, or plant butter)
For Sweet Crepes
½ tablespoon maple syrup, ½ teaspoon vanilla extract, and/or a few scrapes of lemon zest(optional)
Instructions
Make the Batter
In a blender: Combine the ingredients in a blender in the order listed (eggs, milk, flours, salt, ghee). Blend 20-30 seconds on medium-low until well-combined. Use right away, or chill overnight or up to 3 days. Stir well to re-combine.
In a bowl: Sift together the flours and salt. Add the eggs, ghee, and 1/4 cup of the milk and whisk to form a smooth, thick batter. Gradually whisk in the remaining milk.
Pour the batter into a 2-cup measuring cup and stick a spoon in there to stir the batter frequently since the flour likes to sink to the bottom.
Cook
Have the following near your stove: ¼ cup measuring cup set on a small plate to catch drips, a small metal spatula, a large plate to stack the finished crepes on, some ghee for the pan, paper towel for wiping the pan.
Heat an 8-inch crepe pan or skillet over medium heat until very hot but not smoking, 2-3 minutes. Add a small pat of ghee to the pan and use a scrunched up paper towel to wipe it around the pan; you just want a super-thin layer of ghee to prevent sticking, but not so much that the batter slips and slides all over the place when you swirl it around the pan.
Give the batter a stir and pour a scant ¼ cup into the measuring cup.
When the pan is hot, grasp it in your left hand (if right-handed) and pour ¼ cup of batter onto the left side of the pan. Quickly tilt the pan to the right, shuffling it to spread the batter evenly into a thin layer that coats the bottom of the pan. If there are any holes, fill them in with a few drops of batter. It will take a few tries to get the hang of this, so don't worry if the first few crepes aren't camera-ready!
Place the pan back on the heat and cook the crepe on the first side until the edges are golden and the top is fairly dry, about a minute. Slide a thin metal spatula under the crepe to make sure it hasn’t stuck (I like using a tiny offset spatula), then grasp an edge with both sets of fingers and flip it over. (Or use a wide metal spatula to flip if you haven’t burned off all your fingerprints flipping crepes like I have!)
Cook the crepe on the second side until golden in spots and cooked through, about 1 minute more. Flip the crepe onto a large plate, ugly side up.
At this point, you can adjust your batter if needed. If it's too thin, add another tablespoon or two of almond flour. Too thick, thin with a tablespoon or two of milk.
As you work, adjust the heat under the pan as needed. You want enough heat to give the crepes a lacy look and golden hue, but not so much that the pan smokes or the batter goes crazy when you pour it into the pan. If your crepes are pale and thin, turn up the heat. If the pan starts smoking, lower the heat.
Cook the remaining crepes, repeating the ghee-spreading, batter-shuffling, finger-burning process. Stack the crepes as you go. They'll be brittle at first, but stacking helps them steam and soften as they sit.
Serve
When all your crepes have cooked, reheat each crepe in a hot pan until warmed through. You can put fillings inside them and fold them up into quarters. Or fold the plain crepes into quarters, place on place, and top with the fixings of your choice. The "tortilla hack" that went viral on social media also works for crepes!
Store
If you don't want to cook all your crepes at once, you can store the batter for up to 3 days in the fridge for freshly cooked crepes when you want them. Cooked crepes also keep well, tightly wrapped and refrigerated, for up to 3 days.
Video
Notes
*Flour Substitutions by weight:
For almond flour, sub almond meal, hazelnut flour, or try tiger nut flour for nut-free
For cassava flour, sub any GF or Paleo all-purpose flour blend, or try sweet rice for non-paleo
For tapioca flour, sub arrowroot flour or cornstarch
Do-Ahead:
Crepe batter keeps refrigerated for up to 3 days. Stir well to recombine before cooking.
Cooked crepes keep, refrigerated airtight, for up to 3 days. Heat before serving.
For sweet crepes, feel free to add ½ tablespoon maple syrup, ½ teaspoon vanilla extract, and/or a few scrapes of lemon zest. See filling suggestions in the post above!Nutritional values are based on one of twelve crepes.