This crepe recipe can be used for a healthy breakfast or a tasty dessert.
These simple crepes are made with almond flour so they are gluten-free, and are sweetened slightly with honey.
The filling options are endless.
These grain-free vanilla crepes are a secret weapon in my clean eating arsenal.
With only 5 ingredients, they’re a snap to make. And they freeze beautifully, so I make them ahead and grab a couple out of the freezer when breakfast or dessert options are bleak.
Eggs and almonds are the main ingredients, so they are packed with protein- a great way to start the morning!
Five great ways to eat Grain-Free Vanilla Crepes:
1. With yogurt and slices bananas, with maple syrup drizzled over top.
2. With jam spread inside before the crepe is rolled.
3. With warm berries or hot applesuace.
4. With bacon on the side!
5. With Tangy Orange and Lemon Custard. This is the way these crepes are photographed. Oh my goodness- yum! I can’t recommend it enough!
Grain-Free Vanilla Crepes
1/2 cup finely ground whole almonds (almond meal)
5 large eggs
2 tbsp honey
1 tbsp vanilla
1/4 tsp salt
butter or coconut oil, for greasing the skillet
In a large bowl, mix almond meal with a fork to ensure there are no clumps. Add remaining ingredients and whisk vigorously until all ingredients are combined.
Heat a medium, non-stick skillet over medium heat. It is ready when a sprinkling of water sizzles and rolls into tiny balls.
Add 1 tsp of butter or coconut oil to skillet and swirl until the pan is lightly coated.
Pour 1/4 cup of batter into the centre of the pan, swirling the pan until the batter lightly coats the the entire pan but doesn’t climb up the sides. Cook until small bubbles form on top of the crepe.
Using a flexible spatula, slide under the sides of the crepe to loosen. If it is hard to loosen the crepe, allow it to keep cooking until it loosens easily. Slide the spatula under the centre of the crepe and flip the crepe over in one fluid motion. The top should be very golden.
Continue cooking for 2 to 3 minutes, or until both sides are very golden.
Transfer crepe to plate and repeat the process with remaining batter.
1. Do not blend the ingredients in a blender or food processor- the results are not as good.
2. You can easily freeze these crepes. Cool them first and then stack them with a piece of parchment paper between each one. Store in a large resealable freezer bag.
3. Occasionally the first crepe doesn’t turn out very well. Don’t be discouraged- it gets easier as you go! You’ll develop your own “crepe-flipping-style” as you keep cranking out crepes. These crepes are worth the effort to master!