Light and buttery nut flour crepes make for a tasty gluten-free alternative to the traditional wheat-based fare. Almond (or cashew) flour provides the body while arrowroot powder helps with the “fluff.” These are even better than a traditional crepe recipe.
For the Crepes:
- 3/4 cup (90 g) almond flour (or we have used cashew meal or a blend of cashew and sunflower seed flours)
- 2 tablespoons (16 g) arrowroot powder
- 1/8 teaspoon sea salt
- 1 large egg
- 1/4 cup plus 2 tablespoons (90 ml) whole milk
- 1 tablespoon (40 g) honey
- 1 tablespoon (14 g) butter, melted
- Walnut or coconut oil, for the pan
For the Roasted Fruit:
- 3 or 4 peaches, plums, nectarines or other fruit, sliced
- optional other filling:
- Sour cream, mascarpone or, what Erin used: homemade whipped cream
- A little extra honey or maple syrup
- Start by preheating the oven to 375°F (190°C, or gas mark 5).
- In a medium bowl, whisk together nut flour, arrowroot powder, sea salt, egg, milk, honey and melted butter. Heat an 8″ skillet over medium heat and lightly grease with oil.
- Pour just under 1/4 cup (48 g) batter in the skillet and tilt and quickly move the skillet to make the batter coat the pan evenly. Cook for about 30 seconds, until firm, and flip to the other side with a spatula. Cook another 15 seconds or so and move crepe to pan.
- Layer finished crepes, letting them overlap a little, onto plates.
- Place sliced fruit in a rimmed baking dish and bake 15 to 25 minutes, until tender.
- To serve, top the crepes with sour cream (or mascarpone or whipped cream) and roasted fruit slices. Fold over and top with a little extra fruit. Drizzle with honey or maple syrup if you like!
PS! for tips on making crepes without a nonstick skillet, see our previous recipe for buckwheat crepes!