Soft, golden, flexible, and beautifully thin — with no sugar and low carbs.
These crepes cook up just like the ones in your photo: smooth batter, lacy edges, gorgeous golden spots, and a tender bite. You can fill them with sweet or savory fillings, fold them, roll them, or stack them high. And yes — they’re incredibly easy!
🥣 Ingredients
(Makes 10–12 thin crepes)
1 cup almond flour
4 large eggs
1 cup unsweetened almond milk
2 tbsp melted butter (or coconut oil)
1 tsp vanilla extract (optional)
Pinch of salt
Optional: 1–2 tsp sugar-free sweetener (Monk Fruit, Allulose, or Swerve)
If you prefer more traditional-style crepes with NO almond flour texture, I can also give you a coconut-flour or cream-cheese version — just ask!
👩🍳 How to Make Perfect Crepes
1️⃣ Mix the Batter
Add everything to a blender and blend for 15–20 seconds until smooth.
(Thin batter = thin crepes, so add 1–2 tbsp extra milk if needed.)
2️⃣ Heat Your Pan
Use a nonstick skillet on medium-low.
Lightly grease with butter or cooking spray.
3️⃣ Pour & Swirl
Pour about ¼ cup of batter into the pan
→ Immediately lift and swirl to create a very thin layer.
Cook until edges lift easily and bottom has golden spots.
4️⃣ Flip Gently
Flip with a thin spatula.
Cook 20–30 seconds more.
Place finished crepes on a plate and keep warm with a towel.
🧮 Nutrition (per crepe)
Approximate:
Calories: 78
Net carbs: 2g
Protein: 4g
Fat: 6g
Sugar: 0g added