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Horizontal image of a white plate with two folded crepes topped with blueberries on a wooden table in front of a bowl of whipped cream.

Almond Flour Crepes with Roasted Fruit

  • Author: Nikki Cervone
  • 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:

  1. Preheat the oven to 350°F.
  2. Whisk together the almond flour, granulated sugar, tapioca starch, and salt in a large bowl. Set aside.
  3. Whisk together the eggs, milk, melted butter, and vanilla extract in a separate small bowl.
  4. 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.
  5. 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:

  1. As the batter rests, mix together the blueberries, maple syrup, and ground cinnamon in a large bowl.
  2. 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.
  3. Remove from the oven and let cool slightly as you cook the crepes.

For Cooking the Crepes and Assembly:

  1. 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.
  2. 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.
  3. Cook without moving the pan, until the edges are dry and getting slightly brown, about 1 to 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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