Super Easy Gluten-Free Crepes with Almond Flour
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!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups milk (dairy or non-dairy)
- 4 large eggs (room temperature)
- 170 g super-fine blanched almond flour
- 71 g sweet rice flour (also called mochiko, distinctly different from brown rice flour or white rice flour)
- 1½ tablespoons unsalted butter* (melted and cooled, plus more for the pan)
- ½ teaspoon kosher salt
- 1½ tablespoons granulated sugar
- 1 teaspoons pure vanilla extract
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Serve warm with your favorite fillings and toppings!