These almond flour crepes are delicious, soft and tender and yet durable just like traditional crepes. They are lower in carbs and can easily be made gluten free! I have to watch my blood sugar levels so these almond flour crepes are a favorite of mine!

They are easy to make and will brighten up your mornings, brunches, lunches, linners or dinners. Point is, they are great for every meal or even as a snack! They can be made ahead of time so you can pack them in your kids lunches, or meal prep them for you or a loved one!

I love crepes, my husband usually does not. However, these almond crepes won him over. After ten years of only making crepes for me and the kids, I finally discovered that he does like crepes, but he likes his crepes savory. I love them both sweet and savory! I’ll include the recipe I use for both sweet and savory crepes. I honestly like to have one of each whenever I make these.

They could honestly even double for a super soft tortilla if you are looking for a gluten free and low carb tortilla recipe.

The crapes work awesome for desserts too! I love to fill mine with sweetened whipped cream, top with raspberries and chocolate sauce! Yum!

For ham and Swiss cheese sauce filled crepes recipe click here.

For cinnamon sugared pineapple and dark chocolate recipe click here.

What you need to make almond flour crepes:

Makes ~10 – 6 inch crepes

3 large eggs
1 1/2 cups almond flour (superfine ground)
1/2 teaspoon salt
1 tablespoon coconut oil – melted
1 teaspoon sugar or Truvia
1 cup milk of choice
1/2 cup flour (gluten free baking mix will work)

Instructions

In a blender or with an immersion blender, add all ingredients and blend until smooth.
Pour onto a greased pan and add batter, tilt pan around in a circle so batter flows in an even circle.
Let batter sit for a minute or two before using a rubber spatula to flip over, The other side will take 20-30 seconds to cook.
Fill with either sweet or savory fillings and enjoy!

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5 from 1 vote