Almond Crepes with Fresh Berries

Almond crepes (thin pancake) are the best thing since sliced bread!  Anyone who knows me knows that the way to my heart is brunch and tulips.  Really those two things solve just about any problem I have 😉 I’m never picky about brunch I just LOVE breakfast foods! Almond Crepes with Fresh Berries

When I became gluten-free it was an adjustment to say the least.  Many of my favorite breakfast foods were filled with gluten, and that just wouldn’t do for this breakfast loving Yankee!  I went to my local library, and checked out a gluten-free cook book that looked like it was older than dirt.  I’m pretty sure that no one had ever checked the darn thing out, poor book.  I don’t recall the name of the book but I remember thinking there must be more options out there because this is just sad.  The one recipe that stood out in the book was the recipe for almond crepes.  I don’t know about you but I absolutely love crepes!  They are such a versatile food  sweet, savory,  they can be made for any meal, breakfast, lunch or dinner.

If you have ever seen a crepe being made it can be a bit intimidating, but I guarantee you that this recipe is so easy I could make them blind folded!  They look impressive on the plate and are sure to be a crowd pleaser!  They come out of the pan like a dream and don’t fall apart when you flip them.  For those of you who are not gluten-free you can use regular flour  and a bit of almond extract if you like.  I bet if you bring your sweetie these almond crepes with fresh berries and a nice cup of coffee you won’t be leaving bed for most of the day 😉

Ingredients:

1 Cup Coconut Milk (or your favorite type of milk)

1 Cup Almond Flour (or regular flour for my non-gluten free people)

2 Eggs

1 Teaspoon Vanilla extract GF

1 Tablespoon Melted Coconut Oil or Butter

Non stick cooking spray or coconut oil for greasing the pan

1/4 Teaspoon Almond extract if using regular flour to aid in Almond taste

Almond Crepes

Combine the eggs and the almond flour in a bowl then gradually add the remaining ingredients.  If using a blender combine all ingredients and blend for 1-2 min.  Blend or mix until combines and the mixture is smooth.  If using the almond flour the mixture may be slightly lumpy don’t worry this is fine.  Allow the crepe batter to sit for 15-30 min.  This helps the ingredients start to bind together and helps prevent sticking.

Almond Crepes

After the crepe batter has had a chance to “rest” heat a medium non-stick skillet over medium heat.  Once the pan is hot add a bit of non-stick spray or coconut oil to the pan.  Add 1/3 Cup of the batter to the hot pan tilting the pan side to side until the batter coats the bottom of the pan.  Allow the crepe to cook until the center is just about set.

Almond Crepes

Using a large spatula flip the crepe over and cook the other side.  I love mine to be a beautiful golden brown.

Once both sides are golden brown slide the crepe out of the pan onto a plate with paper towel on it.  This is a handy little trick I learned.  By flipping the crepe onto the paper towel now you can fill the crepe with whatever fillings you desire then easily roll it up much like you do a sushi roll or when making a pumpkin roll log.  It prevents the crepe from breaking or from you losing the delicious filling when moving it to the plate.

Almond Crepes with Fresh Berries

Almond Crepes with Fresh Berries
Author: 
Recipe type: Breakfast- Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Light, sweet, gluten free breakfast crepe.
Ingredients
  • 1 Cup Coconut Milk (or your favorite type of milk)
  • 1 Cup Almond Flour (or regular flour for my non-gluten free people)
  • 2 Eggs
  • 1 Teaspoon Vanilla extract GF
  • 1 Tablespoon Melted Coconut Oil or Butter
  • Non stick cooking spray or coconut oil for greasing the pan
  • ¼ Teaspoon Almond extract if using regular flour to aid in Almond taste
Instructions
  1. Combine all of the ingredients in either a glass bowl with a whisk or you can use the blender. Blend or mix until combines and the mixture is smooth. If using the almond flour the mixture may be slightly lumpy don't worry this is fine. Allow the crepe batter to sit for 15-30 min. This helps the ingredients start to bind together and helps prevent sticking.
  2. After the crepe batter has had a chance to "rest" heat a medium non-stick skillet over medium heat. Once the pan is hot add a bit of non-stick spray or coconut oil to the pan. Add ⅓ Cup of the batter to the hot pan tilting the pan side to side until the batter coats the bottom of the pan. Allow the crepe to cook until the center is just about set.
  3. Using a large spatula flip the crepe over and cook the other side. I love mine to be a beautiful golden brown.
  4. Once both sides are golden brown slide the crepe out of the pan onto a plate with paper towel on it. This is a handy little trick I learned. By flipping the crepe onto the paper towel now you can fill the crepe with whatever fillings you desire then easily roll it up much like you do a sushi roll or when making a pumpkin roll log. It prevents the crepe from breaking or from you losing the delicious filling when moving it to the plate.

 

One comment

  1. Mara says:

    These are nit wonderful. They fall apart. I am a very experienced chef and this was a disaster.

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