Simple Almond Gluten-Free Crepes
Total Time25 min
CookStovetop
DietGluten & Soy‑Free
Serves4Now, Why This Recipe and What Makes It Special?
This recipe is actually something I’ve had for many years. I grew up eating a version of this that my mom made, but hers was wheat-based and savory. She would dice onions, fresh hot peppers, sometimes even add sardines, and add them right into the batter. It was simple, but it was so good. When I went gluten-free, this was one of those recipes I really missed. It took me a while to revisit it, and even longer to figure out how to adjust it properly. After talking with my mom and working through her original version, I made the tweaks to turn it into what you see here.
What makes this one special is that it’s gluten-free, soy-free, and gum-free, but it still holds that same comforting feel. It’s thin, but not paper thin. Flexible enough to fold, roll, or snack on straight from the plate. I call them crepes because that’s the closest thing, but they’re really just their own thing. A soft, lightly sweet, simple snack that you can dress up however you want.
Lessons Learned
The biggest lesson with this batter is simple. Always mix it before you scoop. The almond flour likes to settle at the bottom, so give it a quick whisk every time before pouring into the pan.
Also, do not overcook them. They only need about 20 to 30 seconds per side. If you let them sit too long, they can toughen up. These cook fast. Once the surface sets, flip and move on. Keep it light and quick.
And finally, don’t drown the pan in oil. Just a thin layer. Too much oil changes the texture completely.
How to Make It Your Own
This recipe is incredibly flexible. You can reduce the sugar and turn it savory by adding diced onions and hot peppers like my mom used to. I’ve even used these as a shawarma wrap by making them slightly larger and less sweet. They work beautifully that way.
If you want sweet, add whipped cream, maple syrup, powdered sugar, or drizzle some melted chocolate on top. You can even dust them with cocoa powder. They’re basically thin pancakes at that point, just lighter.
You can swap the corn oil for melted butter or coconut oil. You can remove the honey entirely, or replace the sugar with honey. There’s a lot of room here to adjust without breaking the recipe. That’s part of what I love about it.
When reheating, place them in the microwave with a small cup of hot water beside them. The steam helps bring back their softness and flexibility.
Summary Notes
These are one of my favorite little snacks to make when I want something simple and familiar. They come together fast, no resting time, no complicated steps. Just mix, swirl, flip, done. They’re light enough that you can eat more than a few without even realizing it. And the fact that they’re gluten-free, gum-free, and soy-free makes them even better.
I really love this one. It feels nostalgic, practical, and easy. I hope you enjoy it just as much.
Tried it? Let us know how it went in the comments below.
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Essentials You'll Need
Fry Pan$99.95 at Amazon
Mixing Bowl$19.98 at Amazon
Whisk$14.95 at Amazon
Flexible Turner$13.95 at Amazon
Measuring Cups$8.99 at Amazon
Simple Almond Gluten-Free Crepes
Thin, soft gluten-free crepes made with a touch of almond flour and honey, cooked in minutes on the stovetop. Gum-free and soy-free.
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Total Time
- 25 mins
- Servings
- 4
- Author
- Stephnie Grace|Brimly
Ingredients
Making a double batch? You'll make more crepes, and the cook time for each one stays the same. Amounts in the steps are doubled and highlighted too. Pan size and times stay as written.
Making a half batch? You'll simply make fewer crepes, and the cook time for each one stays the same. For half an egg, whisk one egg and use about half (roughly 2 Tbsp). Amounts in the steps are halved and highlighted too. Pan size and times stay as written.
For Serving (optional)
Recipe Steps
In a medium bowl, combine the gluten-free flour, almond flour, granulated sugar, and salt. Whisk together until evenly blended.
Add the egg, water, oil, honey, and vanilla extract. Using a whisk or a hand mixer with a whisk attachment, mix until the batter is smooth and fully combined. The batter should be thin and pourable.
Place a nonstick skillet over medium heat. Lightly oil the pan.
Using a ¼ cup measuring cup, scoop the batter and pour it into the center of the pan. Immediately tilt and swirl the pan so the batter spreads into a thin, even circle. Add a little more batter only if needed, depending on the size of your pan.
Cook for about 20–30 seconds, until the surface looks set and the bottom lightly golden. Flip and cook the second side for another 20–30 seconds.
Transfer to a plate and repeat with the remaining batter, lightly oiling the pan as needed. Serve with a drizzle of chocolate and a sprinkle of sliced almonds.
Storage: Store leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 10 to 15 seconds. For best results, place a small cup of hot water in the microwave alongside them to help restore moisture and softness.
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