Almond Flour Crepes – Thin, Flexible & Grain Free
These almond flour crepes are thin, soft and flexible, with a lightly nutty flavor and enough structure to fold or roll without falling apart. Made with almond flour, a little green banana flour and psyllium for flexibility, they’re naturally gluten free, grain free and dairy free, with no xanthan gum or refined starch blend needed.
Use them with sweet or savory fillings for breakfast, brunch, lunch or dessert.
If you’ve wondered whether you can make crepes with almond flour and still get a thin, pliable texture, this recipe shows how – with a few small ingredients that help balance almond flour’s naturally tender texture.
This low carb almond flour crepe recipe is one of my latest experiments. The trickiest part was to use a low carb and grain free flour blend that doesn’t have any strange overpowering flavors. I also wanted them to be soy free, without starch flours and xanthan gum free just like my other dairy and gluten free crepe recipe.
You can also use them for making delicious desserts like this apple crepe cake or strawberry crepe cake.
Well, I have to say, these almond flour crepes came out pretty close to regular ones, super thin, flexible and delicious. The only thing that is different is the color, it’s a bit darker due to banana flour.
Why This Almond Flour Crepe Recipe Works
- almond flour provides tenderness + mild nutty flavor
- green banana flour – helps the batter hold together without relying on tapioca
- psyllium husk – adds flexibility and reduces tearing
- eggs – provide the main structure
- fat – helps keep the crepes soft
For a smoother and silkier texture I also used this coconut milk powder, and a neutral flavor oil – as a butter substitute. Fat content makes a real difference if you don’t use any dairy in the crepe batter.
How To Make These Crepes With Almond Flour
- Mix all ingredients in a blender to form the batter. Let it rest for at least 1 hour to thicken and absorb moisture.
- Pre-heat your pan and pour a little less than 1/4 cup of batter into the heated pan. I used a 10″ non stick ceramic skillet. It’s important to have the right heat, I usually set the stove knob between 3 and 4 when cooking crepes.
- As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Cook about one to two minutes until the edges start browning, flip and cook for another 20 seconds.
- After you’re done stacking crepes, cover them with a plastic wrap or clean towel to seal the moisture. The longer they stay covered the softer and more flexible they get. Then you can fill them up with your favorite fillings.
How To Store These Crepes
Once made, the crepes will be good for up to 4-5 days in the fridge. Sometimes I make a larger batch and place them in an air-tight zip bag and freeze for 2-3 months maximum.
Defrosting is also easy: place the crepes in the refrigerator or kitchen counter a few hours before using.
Sweet and Savory Almond Flour Crepe Fillings
Folded in half, quartered or rolled, crepes make a quick and delicious finger food. You can stuff these almond flour crepes with anything you like. Create a variety of fillings and never get tiered.
Here I share 3 of my favorite crepe filling ideas for these almond flour crepes:
1. Savory Crepes With Chicken And Mushroom Filling
The combination of chicken and mushrooms is a great option for savory crepes when you’re looking to serve them for dinner, lunch or as an appetizer.
To make this savory filling for these almond flour crepes – use lots of caramelized onions, mushrooms and roasted chicken breast meat. You can also use a rotisserie chicken or leftovers from a roast chicken.
2. Savory Crepes With Smoked Salmon Filling
Once you’ve created your perfect low carb crepes, you can assemble them in just a few minutes. Just add some smoked salmon, sliced cucumber and a drizzle of nut or seed butter.
I like to use my favorite pumpkin seed butter which brings more nutrients and earthiness to the taste.
3. Sweet Chocolate, Banana And Nut Butter Filling
To assemble these sweet almond flour crepes, spread one teaspoon of chocolate, I used this dairy free chocolate and hazelnut spread. Alternatively you can make your own by melting some chocolate in a double boiler. Then add 1 teaspoon of peanut butter or almond butter, your choice.
Add some banana or any other fruit in the center (cut into sticks) and roll. I like these whenever I crave something sweet, like a quick satisfying dessert.
If you don’t need a grain-free recipe, try my gluten free dairy free crepes made with a lighter flour blend for a more traditional crepe texture.
Before You Go…
If you try this almond flour crepe recipe, leave a comment below and a star ★★★★★ rating if you enjoyed it. Your feedback not only helps other readers, but also helps me continue testing and creating recipes
Almond Flour Crepes
Ingredients
Crepe Batter
- 3 tbsp almond flour - or almond meal
- 1 tbsp green banana flour
- 2 large eggs - pasture raised, organic
- 1 cup plant milk - I used hemp milk
- 3 tbsp coconut milk powder
- 3 tbsp avocado oil - or grape-seed oil
- ½ tsp psyllium husk - whole or the powder
- ⅓ tsp Himalayan pink salt
Optional Chicken Breast And Mushroom Filling:
- 2 large chicken breasts
- 1 large onion
- 2 cloves garlic
- 8 medium cremini mushrooms
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp extra virgin olive oil - for cooking
- 3 tbsp chicken stock - or filtered water
Optional Salmon Filling
- 6 ounces smoked salmon,
- 1 medium cucumber - sliced
- 2-3 tbsp pumpkin seed butter - or any other nut or seed butter
- 4 ounces microgreens or other greens - optional
Optional Chocolate And Nut Butter Filling
- 4 oz chocolate and hazelnut spread - dairy free
- 4 oz peanut butter - or almond butter
- 4 bananas - cut into sticks
Instructions
Make The Crepes
- Mix all ingredients in a blender to form the batter. Let it rest for at least 1 hour to thicken.
- Pre-heat your pan and pour a little less than 1/4 cup batter into the heated pan. I use a 10″ non stick ceramic skillet. It’s important to have the right heat, I usually set the stove knob between 3 and 4 when cooking crepes.
- As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.
- Cook about one to two minutes until the edges start browning, flip and cook for another 20 seconds.
- After you’re done stacking crepes, cover them with a plastic wrap or clean towel to seal the moisture. The longer they stay covered the softer and more flexible they get.
Chicken and Mushroom Filling:
- Heat the oil in a skillet on medium high heat. Add the chopped onions, garlic, seasoning with salt and pepper.
- Cook until the onions have softened, add the mushrooms, season with salt and pepper and cook until the mushrooms are tender.
- You can bake the chicken breasts in the oven or you can roast them in a separate skillet.
- Add the cooked chicken, the onions and mushrooms to a food processor and pulse several times until it’s all evenly mixed in very small pieces. You don’t want it to be a puree, but the chicken and mushrooms should be finely chopped.
- Season with more salt and ground black pepper, if needed. Add the chicken broth and pulse to combine. The liquid will keep everything nicely together.
- Place about 2 tbsp of the filling on the crepe. Fold the bottom up. Fold the sides in. Then, roll the crepe up to form a rectangular packet. Just like the traditional fold for a cheese blintz.
Salmon Filling
- Lay the salmon over crepe, top with cucumber slices, micro-greens (optional) and finish with seed butter.
- Fold the bottom up. Fold the sides in. Then, roll the crepe up to form a rectangular packet. Just like the crepes filled with chicken and mushroom. I also like to slice them in half.
Chocolate And Nut Butter Filling
- Fold the cooked crepe in half, spread the chocolate and the nut butter on top, add the banana sticks and roll them up. Drizzle some more melted chocolated if desired. Enjoy!
Notes
- Let the batter sit for about an hour. It will thicken and will not break while frying.
- I like to use ceramic frying pan as it is non-toxic and non-stick and there is no need for oil.
- The frying pan will get more and more heated up, you will have to flip the crepes faster.
- Let the crepes sit covered after cooking, to moist. Then you can play with them as you like, they will be more flexible.
- You can make these almond flour crepes up to a couple hours ahead of time, cover them, and then serve at room temperature. They’ll still be soft and pliable.
- Sometimes I make a larger batch of crepes and place them in an air-tight zip bag and freeze. Defrosting is also easy: place them in the refrigerator or kitchen counter a few hours before using.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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What would a sub be for the banana flour?
If you still want them grain free, cassava flour should work beautifully!
Love how these low carb crepes turned out, so thin and pliable…and they are delicious…I saved this recipe for future uses!
I’m really glad to hear that. Enjoy!
Hi, don’t have banana powder nor coconut milk powder. By what can I replace these ingredient
To make these crepes low carb and grain free is very difficult, and these kind of ingredients are really necessary, you can’t really substitute them with anything to achieve the same results. If you just want them to be dairy and gluten free, then I have other crepe recipes on the website (links are at the end of the post) that fit these characteristics.