Flip Cookbook

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Almond Flour Crepes with Pear Filling

When I think of Crepes I think of my first experience at the farmer’s market at the Grove in Los Angeles. That’s right, I don’t conjure up visions of a street vendor in Paris, France on a crisp morning. Instead, I remember being surrounded by crates of fresh fruits and vegetables. I remember the long line I had to stand in just to order. And I remember the 30 minute wait to actually be called up to the counter to carry off my prize. Totally and completely worth it.

I recently discovered Z’s Cup of Tea. If you haven’t added this blog to your regular reads, do it – you won’t be sorry! While meandering through all the tasty recipes on her blog, I came across a recipe for almond flour crepes. Honestly, when I started cooking it, I didn’t have high hopes. It just didn’t seem possible to me that crepes made out of almond flour could be light yet flavorful. Mmm.. am I glad I was wrong.

Gobble these crepes down with a delicious pear filling or jam or my personal favorite – both jam AND pears at the same time. If 10 crepes sounds like a lot, trust me, next time you’ll be doubling the batch. (Actually – they are tiny – I think 10 of these crapes are enough to make a mighty breakfast for 2!)

Almond Flour Crepes

Makes: 10 crepes
Ready in: 20 minutes

Ingredients

For the Crepes:

  • 5 eggs
  • 1/2 cup almond flour
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla
  • pinch salt
  • 1 teaspoon olive oil

For the Pear filling:

  • 3 ripe pears
  • a dash of cinnamon
  • a dash of nutmeg

Direction

1. In a medium bowl, beat the eggs.

2. Beat in the almond flour, honey, vanilla and salt to form a thin batter.

3. Heat the olive oil in a fry pan over medium heat. An 8 inch pan is the perfect size. Once it’s hot, scoop 1/4 cup of the batter into the pan. Swirl it around immediately so that the batter coats the entire base of the pan.

4. Once the top is mostly set (about 1 – 2 minutes) but still wet, flip the crepe. Cook the other side for about 10 seconds.

5. Cut and core the pears into inch thick chunks. Combine the pears, cinnamon and nutmeg in a pan over medium high heat.

6. Cook the pears until the pieces are soft and it’s juices released (about 5 minutes).

7. Serve the crepes folded around the pear filling. Spreading jam on the crepes tastes pretty amazing too.

This recipe is linked at: Simply Sugar and Gluten Free

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26 Responses to Almond Flour Crepes with Pear Filling

  1. Is almond flour different from almond meal? I saw these on Foodgawker and would love to try them but only have almond meal.

    • Raj says:

      Hi Amanda – welcome to my blog! Almond meal should work just fine. Technically almond meal is supposed to be not as fine as almond flour.. but in actuality people use the words interchangeably for the same thing.

  2. MissKittyInTheCity says:

    I really love your site and recipes! The problem is I have so many bookmarked I can’t choose where to start ;)
    The soup is making my mouth water so that will be my first attempt! I love the crepes and Z is amazing, too especially for a teen with no previous culinary training. Can’t wait for your next recipe! All the best

    • Raj says:

      *blush* Thank you for your kind words! The soup is definitely a great place to start.. in fact I think I’ll make it again this week too!

  3. This sounds so good! And it gives me the perfect reason to take the time to dehydrate the pulp from this week’s batch of almond milk :]

    • Raj says:

      Oh it is really worth the effort of dehydrating the almond pulp. And since you have the almond milk ready – an almond milk cappuccino will accompany this perfectly! Yum.

  4. Thanks for the shout out and I’m pleased that you liked the crepes. :) You’ve made me think to do some more things with these crepes, sweet as well as savory.

  5. I forgot to mention in my first comment, I’m hosting a gluten-free blogging event called Go Ahead Honey, It’s Gluten Free, with this month’s theme as dairy-free delights. The deadline is Sunday, June 27th at midnight (PST). If you’re interested in participating, please read this post for details:

    http://zscupoftea.wordpress.com/2010/06/23/gahigf-cream-of-the-crops-dairy-free-delights-deadline-extended/

    Thank you!

    • Raj says:

      Hi Zoe! I’m definitely going to participate in your hosting of “Go Ahead Honey, its Gluten Free”. Thanks for stopping by my blog!

  6. Mike says:

    just tried these — they’re delish.

  7. Pingback: Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday: 6/15/10

  8. antoinette says:

    is there any way i could make this vegan? they look really yummy! thanks

  9. Ciara Shalifoe says:

    My father is on a palio diet and these were perfect for him. I was a little nervous about the five eggs but everything turned out perfect. He loved them, this is a wonderful recipe!

  10. Almond flour? What’s that… as in flour with grated almonds? I haven’t seen these in UK shops at all.

    • Raj says:

      Hi Karp, Almond flour is basically just finely ground up almonds. It’s also sold as “Almond Meal”. It is not a mixture with flour or anything else really. I’m not sure what the availability is in the UK markets but in the US it’s pretty easily found in most grocery stores and online vendors. I generally find it in either the “Gluten Free” section.. or the “Health” section.. and sometimes just in the “Baking” section of stores.

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