Almond Flour Crepes (Whole30, Paleo, Keto) #desserts #healthy

On the off chance that you have done whatever it takes not to make Almond Flour Crepes since you were apprehensive, today is the day! Straightforward fixings meet up in less than a moment to shape this Almond Flour Crepes that can be utilized for exquisite or sweet fillings. Have you seen of late all the crepe eateries opening recently? Albeit to some degree scary, a crepe is very easy to make.

Almond Flour Crepes can be put away in the refrigerator for 5 days or in the cooler for as long as 3 months. In the event that you freeze your crepes, just spot them on the counter for 30 minutes before you have to utilize them.

These Almond Flour Crepes are anything but difficult to make and just take 4 fixings. Eggs, almond flour, milk and spread/ghee are joined to frame a heavenly Whole30, paleo, sans gluten and keto-accommodating crepe.

Also Try Our Recipe : Easy Polish Walnut Kiflies – Holiday Crescent Cookies

Ingredients

1 cup almond milk, unsweetened
4 large eggs
1/4 cup liquid egg whites
1 cup almond flour
1/4-1/2 tsp salt (depending on taste)
5 tbsp butter/ghee, melted
OPTIONAL - 1-2 tbsp of coconut flour if mixture seems to runny

Instructions

In a large glass measuring cup, lightly beat the eggs. Add in the milk and egg whites and beat again until fully incorporated.
Whisk in the almond flour and salt.
Carefully pour the butter into the mixture while whisking.
Let the mixture stand for 5 minutes.
While mixture is settling, heat a 8-9" skillet or crepe pan on medium-high heat. If you only have a smaller pan, it will work just as well but you will end up with more crepes.
When the pan is hot quickly whisk the mixture 1 more time, turn the heat down to medium-low (I set my electric oven to the number "4")
Lift the pan off the stovetop and pour about 1/3rd of a cup of batter into the pan, swirling your wrist to ensure that the batter covers the entire surface area
Place the pan back on the stovetop and cook for about 1 minute
Using a spatula, flip over the crepe and cook for an additional 30 seconds
Flip crepe onto a piece of parchment paper and continue making crepes. Place pieces of parchment paper between each crepe so that they don't stick.