Simple Sugar-Free Crepes | Recipe
Easy sugar-free crepes make a great base for a delicious breakfast, dinner or side dish! Make them sweet or savory depending on your toppings of choice.
Jump to RecipeA Crepe for Everyone
This recipe was designed as a blank canvas. No vanilla, sugar or other flavoring is added to the crepes, making them to perfect vessel for any topping. Literally, anything. The sky is the limit!
A fun way to do crepes is with a crepe bar. Set out a plethora of topping items and everyone gets to make their own. Here are some ideas to set up your own crepe bar at home:
- Jams, Jellies and Preserves
- Peanut Butter
- Cream Cheese
- Butter
- Brown Sugar
- Powdered Sugar
- Cherries and Berries
- Banana
- Whipped Cream
- Poached Pears
- Baked Apples
- Cheddar, Parmesan, or Mozzarella Cheese
- Ham
- Prosciutto
- Scrambled Eggs
- Lemon Zest
- Chocolate Syrup
Not your Average Crepe
Originally, I made these crepes as a featured weekend breakfast. I wanted them to be a bit heartier than your average crepe, with a secret sprinkling of protein. That’s where the almond flour comes in.
Because of the almond flour, these crepes have more of a bite than your average, tissue-paper-thin crepe. They’re more filling and naturally flavorful as well, without having an overbearing almond flavor.
Make it a Gluten-Free Crepe
To make these crepes gluten-free, swap the all-purpose flour for a gluten-free all-purpose flour.
I wouldn’t recommend making them only with almond flour, as they may come out too heavy to be enjoyable as a flexible crepe.
Layer it up
Crepes have a tendency to stick together when fresh out of the pan. Stack your finished crepes on a plate with a paper towel between each layer as you cook them. Or, use an empty sheet pan, lay the crepes out flat and use a sheet of wax paper between layers.
Swirl it Good
The secret to making crepes is all in the swirl. Hold your pan off the heat when you add the batter to the pan, and swirl as soon as you begin pouring in the batter.
Only add more batter to the pan if you absolutely cannot cover the entire surface. Otherwise, use the back of a spoon (preferably a plastic, not metal, spoon) to smooth the batter out and create one even thin layer.
Simple Sugar-Free Crepes
Ingredients
- ¾ cup all-purpose flour
- ¼ cup almond flour
- ½ cup milk almond or oat milk works great!
- ¾ to 1 cup water start with ¾ cup and add more as needed to thin out the batter
- ¼ teaspoon salt
- 2 tablespoons butter melted
Instructions
- In the microwave, or on the stovetop, melt the butter. Set aside to cool.
- Whisk eggs, milk, water and salt in a large mixing bowl. Add almond and all-purpose flour, then the butter. Ensure the butter has come to room temperature before adding it to the batter. Whisk until smooth.
- The batter should be smooth and runny, not thick. Thinner than pancake batter. Add more water if needed.
- Heat a 6" frying pan over medium high heat. Add a spot of butter to the pan if it is not nonstick.
- Holding the pan at a slight angle, pour approximately ¼ cup of batter into the pan. Swirl immediately, coating the entire bottom of the pan. Use the bottom of a spoon to gently spread the crepe out if needed. Try to keep the crepe thin by spreading the batter out evenly.
- Let the crepe cook for about two minutes, until the bottom is a light, golden color. Using a flat spatula, flip the crepe over to cook the other side. Typically, the second side cooks in less time than the first side.
- Stack crepes on a plate with a paper towel in between each.
- Serve warm. To reheat the crepes, Microwave for 30 seconds or warm in a low-heat oven.
Notes
- Jams and Jellies
- Peanut Butter
- Butter
- Brown Sugar
- Berries
- Banana
- Whipped Cream
- Powdered Sugar
- Lemon
- Ham
- Scrambled eggs
- Cheese
- Proscuitto
- Cream Cheese
