Almond Flour Crepes – low carb, grain free, gluten free, thin, flexible and delicious. These crepes are also dairy free, keto and paleo compliant. Serve these almond flour crepes with 3 different sweet or savory filling ideas.
Almond Flour Crepes Recipe
This low carb almond flour crepe recipe is one of my latest experiments. The trickiest part was to use a gluten free, 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.
Crepes With Almond And Banana Flour
I tried so many recipes, the ones made with coconut flour turned crumbly and very thick. The only way to get these crepes very thin and flexible was to use some very fine flour with binding properties. The only option besides cassava flour (which is high in carbs) was green banana flour. It has a slightly earthy but neutral taste and is a healthier alternative than high glycemic flours like rice flour, tapioca and potato flour.
Some people may say that banana flour is also high in carbs, but I used a very small amount in the recipe. From a nutritional perspective, 15 g (1Tbsp) of green banana flour (that’s how much I used in the recipe) is equivalent to half a serving of fruit, and it makes 8-9 crepes. Meaning there is only 3g of carbs in each crepe.
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.
Ingredients For Almond Flour Crepes
- Eggs – for structure and binding properties.
- Almond flour – or almond meal, as a grain free flour (use tigernut flour if you want them nut free)
- Banana flour – a fine starchy flour that helps the crepes be more flexible.
- Coconut milk powder – the natural sugar and fat in the coconut milk provides a golden color.
- Plant milk – I used hemp milk or a nut milk.
- Avocado oil – or grape-seed oil as fat, or use a vegan butter.
- Psyllium husk (whole or powder) – an extra binding agent to make them more pliable.
How To Make 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 The 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.
Filling Ideas For Almond Flour Crepes
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 that are also gluten free, dairy free and paleo friendly:
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.
More Crepe Recipes
Almond Flour Crepes – Gluten Free Dairy free + Fillings
Grain Free Low Carb 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
- 1/2 tsp psyllium husk - whole or the powder
- 1/3 tsp Himalayan pink salt
Chicken Breast And Mushroom Filling:
- 2 large chicken breasts
- 1 large onion
- 2 cloves garlic
- 8 medium cremini mushrooms
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil - for cooking
- 3 tbsp chicken stock - or filtered water
- 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
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
Make The Crepe Batter
- 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.
- 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!
Tips For Perfect Almond Flour Crepes
- 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.
The information shown is an estimate provided by an online nutrition calculator.
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Friday 12th of June 2020
What would a sub be for the banana flour?
Sunday 21st of June 2020
If you still want them grain free, cassava flour should work beautifully!
Wednesday 8th of May 2019
Love how these low carb crepes turned out, so thin and pliable...and they are delicious...I saved this recipe for future uses!
Wednesday 8th of May 2019
I'm really glad to hear that. Enjoy!
Saturday 27th of April 2019
Hi, don't have banana powder nor coconut milk powder. By what can I replace these ingredient
Monday 29th of April 2019
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.