Almond Flour Crepes (Single-Serving!) + 5 Healthy Almond Flour Recipes
Yay, it’s the last Thursday of the month!
Which means it’s time for Lindsay, Arman, Sarah, Julia, Alexis and me to all get together to bring you our favorite thing to do with a particular ingredient. This month is ALMOND FLOUR!
I really haven’t explored that much with almond flour so I’m excited to try everyone’s recipe. But before then, I’ll tell you about these almond flour crepes.
There’s a crêperie in Houston called Sweet Paris that inspired this crepe. 99% of the time I go there, I order the nutella + banana crepe with a latte. LOVE. I actually wanted that crêperie to cater my wedding…but that didn’t happen.
While I would like to go to Sweet Paris weekly (or more), the budget keeper in this marriage would frown upon that idea. He also frowns upon me using his microfiber clothes to whip up melted chocolate. But that’s another blog post.
So.
Plan B is necessary if I want the goal of eating crepes every week to become a reality. And that plan involves making crepes at home.
Since the world seems to be very much like, “give me all the grain-free recipes,” almond flour crepes seemed like the way to go. So here we are.
It took me 3 tries to get the recipe right, one of the tries involved a minor incident where I burnt the living daylights out of a crepe. It did not smell like the joy and happiness that crepes should smell of.
Moving on.
First, whisk up your batter. I used an electric hand mixer because I REALLY wanted to mix in the almond flour. I recommend you do the same. I actually have an intense fear that one day my finger will get stuck in one of the whisks of the hand mixer while it’s running. I have a final destination moment every time I use it.
Then, grease your skillet and pour on the batter. You may need to swirl the crepe pan a bit to evenly coat it with crepe-ness.
Once cooked, drizzle on some chocolate peanut butter.
Having chocolate in the morning brings on all kinds of warm and fuzzy feelings for me. Even more warm and fuzzies are brought on if a latte is served alongside.
Then top with bananas and fold.
AND eat. Somewhere between the first bite and the second make yourself an iced latte<3.
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Single-Serving Almond Flour Crepe
Yield: serves 1 generously!
Ingredients:
almond flour crepe
2 tablespoons almond flour
1 teaspoon ground flaxseed
2 large eggs
2 tablespoons almond milk
1 tablespoon honey
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
pinch salt
toppings
1 1/2 tablespoon peanut butter
1 tablespoon chocolate chips
1/2 banana, thinly sliced
Directions:
In a bowl, combine all ingredients with an electric mixer. Pour onto a greased crepe pan over medium heat. Swirl the pan to have the batter coat the entire pan in a thin layer or use a spoon to evenly spread the batter. Cook until the bottom starts to turn brown and the top is cooked through. You shouldn't need to flip the crepe.
In a microwave-safe bowl, combine peanut butter and chocolate chips. Microwave until melted. Fill crepe with chocolate peanut butter and bananas. Serve!
Click on the pictures below to check out all the other delicious almond flour recipes!
