I love this crepe recipe because it really does taste just like the amazing crepes you’d find in a Parisian café, light and soft, sweet but not too sweet, melty in your mouthy… the only problem is, they’re usually made with refined flour and topped with way too much sugar. I’ve found a way to make them taste just as amazing, but to also include some nutritional VALUE for your health. Here goes…
Serves 6
Ingredients
1 cup almond flour (see below)
1 cup brown rice flour
2 3/4 cups unsweetened almond milk
4 eggs
2 teaspoon pure vanilla extract
1-2 tablespoons orange zest (to taste)
juice from 1 orange
1/2 cup raw honey or pure Grade B Maple Syrup
Directions
Put flours, milk, eggs, vanilla and orange zest in blender and let ‘er rip until smooth. The consistency should be very thin. (After cooking your first crepe, you may choose to thin it out with a little more almond milk.) Slowly pour about 1/2 cup of batter into a well-greased (I use coconut oil) large skillet over medium heat. Or, if you have a crepe maker, it makes things even easier, but I don’t have one. The batter should thin out to the edges of the skillet on its own. Cook until crepe is 80% cooked, then carefully flip crepe over to cook remaining side. Transfer to a plate and repeat until all batter is used.
30-Second Citrus Syrup
In a small sauce pan, heat honey over low-medium heat. Add the orange juice, and allow to heat until honey is just melted. Whisk together and serve over top a folded stack of crepe deliciousness. Top the crepes with mixed berries for antioxidant power.
Other Crepe Ideas
You can also stuff this crepe with any combination of fruit, chopped nuts, almond/peanut butter, etc. Just arrange the “goodies” on one half of the circle, and then fold the other half of the crepe over the top. Press down so that everything gets warm and slightly softened, and serve!
ALMOND FLOUR: can be found at a health food store for way too much money, or made in about 30 seconds with a power blender food processor, or coffee grinder. Just put raw almonds in and pulverize until you’ve got almond flour.
(This recipe is 382 calories, 10g protein and 4g fiber per serving.)
Will you be trying this recipe soon? Let me know, and tell us how you like it!
That looks so delicious. My son made an almond paste the other day for a recipe for French class. I’ll bet the almond flour makes it taste extra good.
It really does, Mean!
Mmmm, I just made these. Didn’t have all of the ingredients so I winged it. I never realized how easy it was to make crepes!! Definitely will be making these for my family, sometime soon! Thanks, McKenna 🙂
Do you think it would work to use the almond pulp left over after making almond milk? I dried it in the oven, then ground it.
Absolutely! That’s another way to make almond flour…it’ll be great!
I can’t wait to try these. I just bought 4lbs of almond flour through a local coop and I was trying to find recipes to make that incorporate almond flour. So many recipes use just almond flour and tons of eggs. My family is not crazy about the eggy crepes they produce but this recipes looks just right. I love that it combines brown rice flour and some almond milk.