Dairy Free Crepes
These gluten-free, dairy free crepes come together easily and quickly! Fill them with any fruit you’d like, Nutella, make them savory or just slather em’ in butter and syrup.
Ingredients
- ½ cup almond flour
- ½ cup tapioca flour
- 1 tps baking powder
- 2 tablespoon sugar
- ½ cup almond milk
Instructions
- In a large bowl, mix together all the dry ingredients until well mixed.
- Now, add in the eggs and almond milk and whisk well, making sure to eliminate any lumps that may be present. It will be a thin batter which is exactly what you want.
- Place a skillet over medium low heat (level 2 or 3). Once the pan is warm, spray generously with non-stick spray.
- Pour about ¼ cup of batter into the pan, then swirl the pan slightly so that the batter disperses to the edge of the pan, then cover with a lid. *This is my secret weapon. This helps the crepe cook evenly and simultaneously cook both sides so that the cooking time is cut down.
- Let the crepe cook for about 3 min, then flip. The crepe should release nicely when it is cooked well enough to flip. If it starts to break, or the top is too loose to flip easily, place the lid back on and allow it to cook for about a minute more.
- Once you have flipped, place the lid back on and cook for a minute or 2. The second side will not take as long. You do not want the crepes to brown, but rather have a nice pale cook to them. This creates the fluffy, delicate texture that you are looking for. Enjoy!