Almond flour crepes - low carb grain free dairy free, with almond flour and banana flour - thin, flexible and delicious. These crepes are also gluten free, keto and paleo compliant. Serve these almond flour crepes with 3 different sweet or savory filling ideas for brunch, lunch, a light dinner or dessert.
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.