30 Minutes | Medium | Makes ~8 crepes
Nutrition per serving:
90 Cals, 3g Protein, 11g Carbs, 3g Fat, 1g Sugar
Ingredients
Dry Ingredients:
- 1 cup (120g) rice flour
- 2 tbsp almond flour
- 1 tbsp sugar (optional for sweet crepes)
- Pinch of salt
Wet Ingredients:
- 2 large eggs
- 1 ½ cups (360ml) almond milk (or any milk)
- 1 tsp vanilla extract (optional for sweet crepes)
- 1 tbsp melted butter or neutral oil (plus extra for greasing the pan)
Optional Fillings:
- Sweet: Nut butter, honey, fresh fruits, or whipped cream
- Savory: Sautéed spinach, mushrooms, cheese, or smoked salmon
Instructions
Prepare the Batter:
In a large mixing bowl, whisk together the rice flour, almond flour, sugar (if using), and salt. In a separate bowl, beat the eggs, almond milk, vanilla extract, and melted butter until combined. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for 10 minutes.
Preheat the Pan:
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
Cook the Crepes:
Pour ¼ cup of batter into the pan, swirling quickly to spread it into a thin, even layer. Cook for 1–2 minutes, until the edges start to lift and the bottom is golden. Flip carefully and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.
Serve:
Fill the crepes with your favorite sweet or savory ingredients. Fold or roll them and enjoy warm.
These light and delicate almond crepes are made with rice flour for a gluten-free twist. They have a subtle nutty flavor and a smooth texture, making them perfect for sweet or savory fillings. Great for breakfast, brunch, or a light dessert!
