Recipe by: Brooke McLay
Piping-hot crepes, like the ones made by street vendors in Paris are delicious, but they’re also made with white flour. This version turns traditional crepes into flavorful, delicious almond flour crepes. Perfect when stuffed with fresh fruits and whipped cream, or topped with pure maple syrup, these crepes may just have you feeling like you’re enjoying brunch in France!
Fresh and Healthy Ways to Stuff Your Crepes
Crepes can be a delicious breakfast or a decadent dessert. Here are some of my favorite healthy ways to stuff crepes.
- Fresh berries drizzled with honey or maple syrup
- Bananas and chocolate almond butter
- Fresh mango, banana, and toasted coconut with a drizzle of coconut milk
- Fresh spinach wilted in garlic, topped with almond milk alfredo
- Avocado slices and pico de gallo salsa
Paleo Grain-Free Lacy Almond Crepes
Makes 12 Crepes
Gluten-free, Grain-free, Paleo, Vegetarian
- 5 eggs
- ½ cup blanched almond flour
- 1 tablespoon honey
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
- 4 tablespoons butter or coconut oil
- In a blender, combine the eggs, flour, honey, vanilla, and salt. Pulse until very well mixed.
- Heat a large nonstick skillet over medium heat. For each crepe, melt a half-teaspoon of butter in the skillet, spreading the melted butter around to coat the bottom of the skillet.
- Spoon ¼ cup of the batter into the skillet. Quickly swirl the skillet around to spread the batter very thin across the bottom of the skillet.
- Cook the crepe just until it begins to peel back slightly around the edges, about 30-45 seconds.
- Use a spatula to lift the crepe from the skillet. Serve with your favorite toppings. (See the Variations opposite for a few favorite ideas.)
Nutrition Information per serving (1 crepe): 88 calories, 6g fat, 6g carbs (0g fiber, 3g sugar), 3g protein
Brooke McLay is a freelance food writer, food photographer, and recipe developer for Betty Crocker, Good Cook, General Mills, Tablespoon.com, and Disney’s blog, Babble. You can visit her personal blog at CheekyKitchen.com. She lives with her family in Salt Lake City, UT.
Photo credit: Brooke McLay, Franklin Bennett, and Melanie North.
From Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014