Soft & Lacy Almond Flour Crepes
yields: 12 -14 crepes
These classic French-style gluten-free crepes are perfectly thin with crisp buttery edges. These delicate crepes can be served with sweet or savory toppings and fillings. They’re easy to make with a blender and a skillet!
Equipment
Ingredients
- 1½ cups (360 g) milk, dairy or non-dairy
- 4 large eggs, room temperature
- 170 g (1½ cups) super-fine blanched almond flour
- 70 g (¼ cup + 2 tablespoons) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 1½ tablespoons unsalted butter*, melted and cooled, plus more for the pan
- ½ teaspoon kosher salt
Optional for sweet crepes
- 1½ tablespoons granulated sugar
- 1 teaspoons pure vanilla extract
INSTRUCTIONS
- Preheat oven to 170°F and place a baking rack over a baking sheet inside. You'll use this to keep the crepes warm as you make more.
- Pulse all the crepe ingredients (including the sugar and vanilla, if using) in a blender until smooth. Tip: Put the liquid ingredients in first, so the flour doesn't stick to the bottom.
- Preheat a nonstick crepe pan or 10-inch non-stick pan over medium-low heat until hot, but not smoking. If the pan is too hot, your batter will cook too quickly, making it hard to swirl it into a thin crepe, but if it's not hot enough, your batter won't stick to the pan in a thick enough layer, leaving the outside edge very thin and brittle. Expect to mess up a crepe or two while you get the heat just right for your stove.
- Rub a butter stick on the pan (or melt a tiny dab in the pan) and brush it around the pan with a paper towel to create a very fine layer of butter. You want just enough to keep it from sticking, but not enough that it disrupts your batter.
- With the skillet in one hand, pour ¼ to ⅓ cup of batter into the hot skillet, while simultaneously tilting your wrist to rotate the pan so the batter spreads around the pan. Gently shake the pan to spread the batter into a thin even layer on the bottom of the pan. Set the pan back on the stove and let it cook until the edges slightly curl up and turn golden, while the top is no longer glossy, about 2-3 minutes.
- Use a silicone spatula to lift around the outside edge of the crepe to make sure it hasn't stuck to your pan. Gently grasp and edge of the crepe with your fingertips and quickly flip the crepe (you can also use a large silicone turner spatula to help you flip the crepe if it's too hot for your touch!). Let cook for 1-2 more minutes until it just begins to golden brown. Transfer crepe to the baking sheet in the warm oven while you cook the next crepe(s). Repeat until you've used all the batter.
- Serve warm with your favorite fillings and toppings!
Notes
How to store gluten-free crepes
Let cooked crepes cool completely in a stack, then place the crepes in a sealed plastic freezer bag. Store in the fridge for up to 5 days.
Reheat by placing a single crepe in a dry nonstick skillet for 10 seconds per side. Alternatively, you can reheat in the microwave for 10-15 seconds, but your results will be softer than reheating in the skillet.
Dairy-Free Gluten-Free Crepes
To make dairy-free gluten-free crepes, use non-dairy milk, such as oat milk or almond milk, and use plant butter for the batter and the pan.Nut-Free Gluten-Free Crepes
For nut-free gluten-free crepes, use my gluten-free buckwheat crepes recipe!Troubleshooting
Why are my crepes too thin or too thick?
If your crepes are too thin, either your pan was not hot enough, so the batter did not stick in a thick enough layer as you swirled it around the pan, or your batter was too thin. Blend in an additional tablespoon of almond flour and sweet rice flour until it reaches the desired consistency. If your crepes are too thick and don't spread in an even layer around the pan, then the batter needs just a bit more milk. Add a couple teaspoons of milk at a time, to thin the batter as needed.How do I prevent rips or tears when flipping crepes?
One way to avoid rips and tears when flipping is to let the batter rest 30 minutes, so the flours can soak up the moisture. When cooking, ensure that the first side has cooked long enough and the top is set before attempting to flip. Use a thin silicone turner spatula to carefully release the edges of the crepe around the pan before flipping either with your fingers or the spatula.Why did my crepes burn?
If your crepes burn, then your pan was likely too hot before you poured in the crepe batter, or you cooked them too long. Turn down the heat on your stove and keep a close eye. If I notice my pan getting too hot between crepes, I'll pull it off the burner and wave it in the air a couple of times to cool it down before cooking the second crepe.How to prevent crepes from sticking to the pan?
Grease the skillet with butter and wipe it into a thin layer between each crepe.