My recipe for almond flour crepes is an easy and delicious way to enjoy a sweet gluten-free breakfast, brunch, or dessert. And there’s a ton of brunch-making experience to back it up.
Being in charge of the crepe station at a busy restaurant brunch service was always an exciting adrenaline rush for me.
As the crepe cook, you were not only responsible for feeding the guests, but entertaining them, as well!
Working that station every weekend reminded me of a carnival sideshow exhibit:
Here you are taking the stage, with a crowd of curious (and hungry) patrons surrounding you, waiting with bated breath for the performance that will soon ensue…
For one weekend, and one weekend only, behold! Nikki Cervone, the determined pastry cook who tirelessly dreams of a bigger and better life, here to bring you… CREPES!
Any cook who has worked the station before knows a few sleight of hand techniques – easy tricks that are able to immediately win the crowd’s attention and affection:
Make a BIG burst of flames with just a little rum in the sauce! The crowd will gasp and applaud!
Sprinkle cinnamon on top of the flames to create fun little sparks! The kids will laugh and giggle!
It was a perfectly rehearsed system of making the crepe, making the sauce, and serving the guest – the show would go so smoothly, even on the busiest of brunches with hundreds of covers.
But the one flaw that could potentially ruin the whole operation’s excitement was the look of disappointment from a guest who has dietary restrictions, particularly those who eat a gluten-free diet.
They could never experience the sweet pleasure of those thin, delicate pancakes, typically made with a base of wheat flour.
Well, my next performance time slot is specifically dedicated to my wheat-free crowd – prepare to be delighted, entertained, and well fed!
The batter has many similar ingredients to a typical recipe. You’ll immediately recognize the milk, eggs, butter, vanilla, sugar, and salt.
But by replacing the wheat flour with almond flour and tapioca starch, the batter transforms into a delightfully gluten-free version.
They will have a slight texture to them from the ground nuts, but that very subtle grittiness plays well with the roasted fruit filling.
For this the filling, I take inspiration from Foodal’s recipe for roasted blueberries to serve with the crepes. I lightly roast the berries with maple syrup and cinnamon, until they just start to soften and burst.
Roasting is a smart choice to make, as you can cook the fruit in the oven while leaving the stovetop clear for cooking the batter.
It’s also a strategic recipe to choose, because the juicy blueberries release some liquid into the maple syrup, effortlessly creating a delectable sauce to drizzle on top!
No more disappointed faces – we’re all smiles here! Enjoy this gluten-free recipe as soon as the mood strikes for a sweet breakfast!Print
Almond Flour Crepes with Roasted Fruit
- Total Time: 50 minutes
- Yield: 10 crepes, 5 total servings (2 crepes per serving) 1x
Enjoy our almond flour crepes with roasted fruit when you are craving a sweet start to the day. Perfect for anyone following a gluten-free diet.
For the Crepes:
- 1 cup fine almond flour
- 3 tablespoons granulated sugar
- 3 tablespoons tapioca starch
- 1/8 teaspoon salt
- 2 large eggs
- 2/3 cup whole milk
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/8 cup canola oil, for greasing
For the Roasted Berries:
- 2 cups (1 pint) fresh blueberries
- 1/2 cup pure maple syrup
- 1/4 teaspoon ground cinnamon
- Whipped cream, for serving (optional)
For the Crepe Batter:
- Preheat the oven to 350°F.
- Whisk together the almond flour, granulated sugar, tapioca starch, and salt in a large bowl. Set aside.
- Whisk together the eggs, milk, melted butter, and vanilla extract in a separate small bowl.
- Gradually pour the wet ingredients into the dry ingredients while whisking constantly, until a smooth and thin batter forms. There should be no large lumps.
- Set aside at room temperature for 10 minutes to allow the batter to thicken slightly. The batter should still be runny, and it should resemble a thin pancake batter.
For the Blueberries:
- As the batter rests, mix together the blueberries, maple syrup, and ground cinnamon in a large bowl.
- Place the mixture in 8-inch square rimmed baking pan. Roast for 10-15 minutes, or until the berries are soft and have started to release their juices.
- Remove from the oven and let cool slightly as you cook the crepes.
For Cooking the Crepes and Assembly:
- When ready to cook, dip a paper towel in the canola oil and thinly coat the bottom and sides of an 8-inch nonstick skillet. Heat up the skillet over low heat.
- Pour a little less than 1/4 cup batter into the middle of the pan. Immediately tilt the pan and quickly swirl the batter to evenly coat the entire bottom of the pan with a thin layer.
- Cook without moving the pan, until the edges are dry and getting slightly brown, about 1 to 2 minutes.
- Loosen the edges of the crepe from the sides of the pan with a rubber spatula. Gently slide the spatula underneath the edge of the crepe, grasp the edge with your fingertips, and flip. Cook for another 30 seconds.
- Carefully flip the crepe onto an ungreased large plate or sheet pan. Set aside to cool as you repeat the steps with the remaining batter, wiping the pan with a very thin coating of oil between each crepe.
- Gently fold each crepe in half, and then in half again to create a quarter fold. Repeat with the remaining crepes. Place two folded crepes on a plate.
- Place a spoonful of the blueberries and sauce on top of the plated crepes. Top with a dollop of whipped cream if desired, and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Crepes
- Method: Stovetop/Roasting
- Cuisine: Breakfast
Keywords: crepe, gluten-free, almond flour, blueberries, maple syrup
Cooking by the Numbers…
Step 1 – Prep the Batter Ingredients
Preheat the oven to 350°F. This is for roasting the blueberries in a later step!
Measure out the almond flour, granulated sugar, tapioca starch, salt, milk, and vanilla extract. Crack the two eggs into a bowl.
Melt the butter, and let it cool. If the butter is still hot, it will re-solidify when you add it to the cold milk and eggs, causing the butter to form small chunks that won’t properly mix into the batter.
Measure out the oil and place it in a separate bowl. This will be used for greasing the pan and will not be added to the batter.
Step 2 – Make the Batter
Whisk together the almond flour, granulated sugar, tapioca starch, and salt in a large bowl.
Is your almond flour clumpy? Don’t make the batter just yet! First, sift the almond flour to break up any large clusters. This will help to form a smooth batter without any clumps.
Whisk together the eggs, milk, melted butter, and vanilla extract in a separate small bowl.
Gradually pour the wet ingredients into the dry ingredients while whisking constantly, until a smooth and thin batter forms.
Set aside at room temperature for 10 minutes to slightly thicken the batter. After 10 minutes, it should look like a thin pancake batter – it will still be a little runny, but shouldn’t be too watery.
If the batter is too thin, gradually add almond flour a tablespoon at a time until you reach the right consistency. If the batter is too thick, gradually add more milk a tablespoon at a time until it is thinner.
Step 3 – Prep the Roasted Fruit Ingredients
While you are letting the batter sit, this is the perfect time to prep and roast the fruit. Rinse the blueberries in a colander and measure out the maple syrup and cinnamon.
Combine all of the ingredients in a bowl and transfer to an ungreased and unlined 8-inch rimmed square baking pan.
Step 4 – Roast the Fruit
Transfer the pan to the preheated oven. Roast the blueberries for about 10 to 15 minutes, until they soften and start to release their juices.
The majority of the blueberries should still maintain their shape.
Set aside to cool as you cook the batter.
Step 5 – Cook the Batter
When the batter is ready, dip a paper towel in the canola oil and thinly coat the bottom and sides of an 8-inch nonstick skillet. Heat the skillet over low heat.
Pour a little less than 1/4 cup of batter into the middle of the pan. You can use a measuring cup to help with this. A full 1/4 cup will make a crepe that’s too thick.
Immediately tilt the pan and quickly swirl the batter to evenly coat the entire bottom of the pan with a thin layer.
Uh-oh… are there some holes in the batter after you swirled? You can fix this! Quickly drip some batter from a spoon to fill in any holes.
Cook without moving the pan, until the edges of the crepe are dry and getting slightly brown, for about 1 to 2 minutes.
You don’t want it to brown too quickly or too much – once it cools, it may be too brittle to fold or roll. So be sure to keep an eye on the color of the crepe as it cooks and the heat level.
Here’s the tricky part: flipping the crepe! Be quick and confident!
This batter is even more delicate than a traditional pancake batter, so you want to be as gentle as you can and as quick as possible without ripping it.
Loosen the edges of the crepe from the sides of the pan with a rubber spatula. Gently slide a spatula underneath one section, grasp the edge with your fingertips, and flip FAST!
Once you flip it, cook for another 30 seconds, just until the other side is lightly cooked without too much browning.
Carefully flip the crepe onto an ungreased large plate or sheet pan. Set aside to cool as you repeat the steps above with the remaining batter, wiping the pan with a very thin coating of oil between each crepe.
The crepes will not stick together, so you can layer them on top of each other as you transfer them out of the pan.
Step 6 – Assemble and Serve
When ready to serve, fold each crepe in half, and then in half again to create a quarter fold. Repeat with the remaining crepes.
You can also choose other shapes: leave them flat, fold just once in half, or place the blueberries in the middle of a flat crepe and roll it up!
Place two crepes on each plate. Divide the blueberries and any liquid they’ve released on top of the crepes. Top with freshly whipped cream.
Serve and enjoy while the blueberries are still warm!
Blueberries Are Only the Beginning!
I. Love. Roasted. Fruit.
Talk about a lazy (or busy) cook’s perfect foolproof dessert or brunch accompaniment!
With just maple syrup, some warming spices, and your favorite fruit, you are set for an easy and effortless dessert with multiple applications – with the added bonus of a sauce that develops as the fruit cooks in the pan!
While I’m a sucker for succulent blueberries, you can choose what you like to use in this recipe, or whatever’s fresh at the farmers market or in your CSA box.
If you want to spend the least amount of time roasting, stay on the berry boat and go for strawberries, raspberries, blackberries, or a mix. Smaller fruits like pitted cherries will also roast quickly.
If you want a heartier and meatier bite, pommes and larger stone fruits will be best! Apples, pears, and peaches will all be delicious. Just be prepared to roast them for about 30 minutes instead of just 10.
If this is appealing to you, try our recipe for caramelized citrus apples and pears to serve instead of the blueberries.
You can also skip the fruit chunks entirely and go the sweet route of our blackberry syrup or homemade strawberry syrup. Check out our entire collection of homemade berry syrups.
The choice is yours, all yours. Just don’t forget the dollop of whipped cream on top, no matter what type of fruit you end up using!
How do you like to use almond flour to make wheatless versions of your favorite recipes? What fruit will you choose? Leave a comment below!
You’ll be pleased to know that you have a big selection of other gluten-free breakfast treats available. Try these Foodal favorites next:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on June 14, 2014. Last updated on February 24, 2022.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.
17 thoughts on “Almond Flour Crepes with Roasted Fruit”
I love using and baking with almond flour, buckwheat and sweet rice flour.
🙂 thanks for sharing these crepes, looks lovely.
These look lovely!
Crepes sound super daunting to me, but this recipe looks quite simple! I’ll bet my hubby would love them.
I would love to try working with almond flour. It has such a great nutty taste!
Stunningly yummy 😉 Missing a crepe or pancake breakfast!
Have a nice wednesday!
This is perfect for my sisters who are gluten free.
So true about Erin… she makes even wildly fun, creative and wacky recipes feel totally approachable. I’m not surprised at all that the cookbook is the same. Also, chickpea pizza crust?! woah.
These look fantastic! I also frequently use chickpea flour (makes great pancakes!)
These crepes are on my list!
These crepes look fantastic!
These crepes looks fantastic!
The recipe looks amazing! I love working with nut flours as they have distinctive and different tastes. My favourites are hazelnut and almond.
I’m really liking both almond and hazelnut flours these days.
This looks so delicious! Thanks for the recipe!
These looks incredible!