These crepes cook up just like the ones in your photo: smooth batter, lacy edges, gorgeous golden spots, and a tender bite. You can fill them with sweet or savory fillings, fold them, roll them, or stack them high. And yes — they’re incredibly easy!
Ingredients
(Makes 10–12 thin crepes)
- 1 cup almond flour
- 4 large eggs
- 1 cup unsweetened almond milk
- 2 tbsp melted butter (or coconut oil)
- 1 tsp vanilla extract (optional)
- Pinch of salt
- Optional: 1–2 tsp sugar-free sweetener (Monk Fruit, Allulose, or Swerve)
If you prefer more traditional-style crepes with NO almond flour texture, I can also give you a coconut-flour or cream-cheese version — just ask!
How to Make Perfect Crepes
Mix the Batter
Add everything to a blender and blend for 15–20 seconds until smooth.
(Thin batter = thin crepes, so add 1–2 tbsp extra milk if needed.)
Heat Your Pan
Use a nonstick skillet on medium-low.
Lightly grease with butter or cooking spray.
Pour & Swirl
Pour about ¼ cup of batter into the pan
→ Immediately lift and swirl to create a very thin layer.
Cook until edges lift easily and bottom has golden spots.
Flip Gently
Flip with a thin spatula.
Cook 20–30 seconds more.
Place finished crepes on a plate and keep warm with a towel.
Nutrition (per crepe)
Approximate:
- Calories: 78
- Net carbs: 2g
- Protein: 4g
- Fat: 6g
- Sugar: 0g added
