Growing up crepes were reserved for birthday breakfasts, holidays, or weekends because they took a long time to make. Because my mom didn’t make them very often it was always a special treat to have crepes! We would have our crepes with peaches and whipped cream, but now that I don’t have access to my mom’s peaches, I’ve ventured out into other toppings like strawberries, fresh or frozen blueberries, peanut butter, maple syrup, or even savory egg and veggie crepes!
Unlike the crepes I had growing up, these crepes have just 2 ingredients: eggs and almond flour! They are crazy fast and easy to make! They’re light, but sturdy and pair perfectly with fresh fruit and homemade whipped cream! A lot of gluten-free, grain-free crepes tend to crack or fall apart easily. You don’t have to worry about that with these crepes. You can roll ’em and fold ’em and they’ll still stay nice and flexible.
I highly recommend making your own whipped cream in order to eliminate the hydrogenated oils and refined sugars. And making your own whipped cream is so easy!
- Pour some heavy cream and a dash of maple syrup (and vanilla if you want) into a stand mixer or use a hand-held mixer.
- Whip the cream for 3-5 minutes until it starts to form stiff peaks. Enjoy!
Almond Flour Crepes
- 4 eggs
- 1/3 cup almond flour
- Toppings: fruit, whipped cream, peanut butter, jam, etc.
- In a small bowl, whisk the eggs. Add the almond flour and mix it together.
- Heat a small amount of butter or oil in a medium-sized fry pan.
- Add about 1/4 cup of batter into the pan and circle the pan around to form a crepe.
- Cook for 30 seconds to 1 minute. Gently flip the crepe and cook for several seconds until cooked.
- Repeat until the batter is gone.