Maple-cardamom almond flour crepes

25 Mar

Maple Cardamom Crepes

A nice change of pace from the eggs, eggs, and more eggs I tend to eat for breakfast, almond flour crepes should be a staple for every paleo cook. They go well with berries, other fruit, cream, coconut cream, butter, honey, maple syrup, nuts, ham, bacon, cheese, etc. If you take the base recipe you can adapt it however you like, even using these as a stand-in for tortillas, pita bread, and more. I’ve been experimenting with crepe-like things for a while now and this is the best recipe I’ve found by a wide margin. These are also, obviously, gluten free, and they are a much tastier than any other gluten free crepes I’ve tried.

Almond Flour Crepe Recipe (makes four small crepes):

  • 1/2 cup very finely ground almond flour
  • 2 eggs
  • 1 tablespoon almond milk (or just water)
  • pinch of salt

Whisk together all ingredients. Heat a non stick skillet and melt a little butter or coconut oil in it. Scoop a little less than a quarter of a cup of batter into the pan and let it spread out. Once the crepe has just started to harden, flip it and cook until done. Repeat. Flipping without breaking takes lots of practice, but luckily you can eat the ones that fail.

For today’s edition, I added:

  • 1 T maple sugar (from Trader Joe’s)
  • 3 pods worth of cardamom seeds, pods removed, finely ground

I served them with a bit of butter. This combination would have been especially good with pears and goat cheese, though!


One Response to “Maple-cardamom almond flour crepes”

  1. Ursula July 28, 2013 at 7:36 PM #

    I’m excited to try these. I’m brand new to the paleo diet way of eating and it’s incredible how great I feel after just one week… And down 4 lbs!! What’s not love??

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