Elevate your breakfast with this easy almond milk crepes recipe! Soft and thin gluten-free crepes with a chocolate sunflower butter filling made in under 30 minutes! No fancy crepe equipment needed, they're made in a blender and heated up in a skillet!
- 1 cup cassava flour
- 1 egg
- 1/2 tsp vanilla
- 1 Tbsp maple syrup
- 1 Tbsp coconut oil, melted (plus more to grease pan)
- 1 2/3 cup almond milk
- Chocolate SunButter, to spread
- In a blender, mix the cassava flour, egg, vanilla, maple syrup, coconut oil, and almond milk. Blend until creamy and no flour clumps remain.
- Heat a non-stick pan over medium-low heat with a little extra coconut oil.
- Fill up a 1/2 cup measuring cup with the batter and pour into pan. Immediately tilt the pan in a circle to spread the batter around the pan to create a large circle. Allow the crepe to cook for 45 seconds before flipping and cooking for another 45 seconds.
- Remove the crepe from the pan and spread with Chocolate SunButter over one side. Fold the crepe in half and then again in half and enjoy!
Nut-free version : To make these crepes completely nut-free, substitute the almond milk for a nut-free dairy alternative like oat milk. Make sure to use a nut-free filling as well, like chocolate sunflower butter!
Make ahead of time : To make the batter ahead of time, prepare the batter as directed and store it in an airtight container in the fridge. When ready to make these almond milk crepes, stir the batter with a spoon a few times and cook as directed. The batter will stay fresh in the fridge for up to a week!
Storing : These almond milk crepes are best enjoyed warm and freshly folded. However, if you find that you have extra, store them (with the filling) in an airtight container in the fridge. When ready to enjoy, heat in the microwave in 10 second intervals until warm. They will keep fresh in the fridge for up to 4 days.
- Category: Pastry
- Method: Blend & Skillet
- Cuisine: French
Keywords: almond milk crepes, gluten-free crepes, healthy crepes