Description
Delicious grain-free almond flour crepes that are gluten-free and easy to make. Perfect for sweet or savory fillings!
Ingredients
Scale
- 2 large eggs
- ¾ cup (180 ml) milk, whole or unsweetened almond milk for dairy-free option
- ½ cup (120 ml) water
- 1 cup (128 g) gluten-free all-purpose flour with xanthan gum
- ¼ tsp xanthan gum (omit if your flour blend already contains it)
- 2 tbsp (25 g) granulated sugar, omit for savory crepes
- 1 tsp pure vanilla extract, omit for savory crepes
- 3 tbsp (42 g) unsalted butter, melted (use dairy-free alternative if needed)
Instructions
- Step 1: In a medium bowl, whisk the eggs until combined. Add milk, water, gluten-free flour, xanthan gum, granulated sugar, vanilla extract, and melted butter. Whisk thoroughly until the batter is completely smooth with no lumps. If the batter seems too thick, add 1 tablespoon of water to reach a smooth, fluid consistency.
- Step 2: Heat a non-stick pan over medium heat for about 5 minutes until hot. Test the temperature by flicking a droplet of water onto the surface; it should sizzle immediately. Lightly grease the pan with a small amount of butter.
- Step 3: Pour a small amount of batter into the center of the pan. Immediately tilt and swirl the pan to evenly spread the batter in a thin, delicate layer covering the bottom. This ensures even cooking without heavy spots.
- Step 4: Let the crepe cook undisturbed for about 2-3 minutes until the edges appear golden brown and slightly crisp. The center should appear set but still slightly soft to the touch.
- Step 5: Using a thin spatula, gently flip the crepe. Cook for an additional 1 minute on the second side. The crepe should puff slightly and maintain flexibility without tearing.
- Step 6: Transfer cooked crepes to a plate, stacking them and keeping warm. Serve immediately with your choice of sweet or savory fillings, or allow crepes to cool completely for storage.
Notes
- Room Temperature: Place crepes in a stack within an airtight container. Store at room temperature and consume within 2 days to maintain softness.
- Refrigeration: Lay crepes flat separated by parchment paper in an airtight container. Refrigerate for up to 4 days. Warm gently before serving.
- Freezing: Wrap each crepe individually in plastic wrap and store in a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Use room temperature eggs and liquids to prevent lumps and promote smooth batter.
- If crepes stick, ensure your non-stick pan is properly preheated (about 5 minutes on medium) and lightly greased.
- When flipping, wait until edges turn golden and the crepe’s center is mostly set (about 2 minutes) for easier handling without tearing.
- To avoid rubbery crepes, keep cooking times between 1-3 minutes per side depending on heat.
- Swirl the batter immediately after pouring to distribute it evenly and prevent uneven cooking.
Nutrition
- Serving Size: 1 crepe
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided