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My Almond Flour Crepes Fold & Roll Like The Ones In Paris
I first made these almond flour crepes for my husband on our wedding anniversary because crepes are his favorite low carb breakfast. They reminded us of Paris, where we spent our honeymoon enjoying sweet and savory ones, as well as our childhoods, because we both had Eastern European grandmas making them for us as kids. Here’s why I love these low carb crepes almost just as much:
- Flexible enough to fold and roll – Almond flour crepes don’t have gluten to hold them together, so this wasn’t easy, but I added a little secret ingredient to help them roll and fold beautifully. They’re thin, soft, and pliable, just like classic French crepes.
- Low carb and gluten free – Like my almond flour pancakes, these keto crepes are also low in carbs, grain-free, and have a dairy-free option.
- Just 4 simple ingredients – Plus water, salt, and some optional add-ins only if you like. The batter blends quickly and the whole batch is ready in less than half an hour.
- Sweet or savory – I love that you can fill these with anything. You can go sweet with berries and cream (or even my real strawberry syrup like I’m pouring in the pic to the right!), or savory with eggs, cheese, or smoked salmon.
If you’re looking for a lighter twist on classic crepes for breakfast or brunch, these almond flour crepes are perfect. Make them with me!
“These are amazing! I cut the recipe in half but followed it exactly, and I had the most wonderfully pliable crepes, just like the ones restaurants make. I also love that they are dairy-free!”
-Ericka
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour crepe recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Almond Flour – This is the almond flour I always use. It’s blanched and super finely ground for the best texture. Many brands are too coarse, which can leave your crepes gritty or even make them fall apart. Almond meal is even worse.
- Eggs – These are key to hold the crepes together. I don’t recommend alternatives here, as they likely won’t be sturdy enough to hold up.
- Ghee – For rich, buttery flavor in the batter and for greasing the pan. You can swap it with coconut oil if you’re more strictly dairy-free, or regular butter if that’s what you have.
- Powdered Gelatin – My little secret that helps these almond flour crepes actually hold together. Almond flour doesn’t contain gluten, so the gelatin acts as a gentle binder, keeping the crepes flexible instead of falling apart. Just make sure it’s unflavored.
- Water – I use a little water to bloom the gelatin, plus more to thin out the batter. If you prefer, you can use your favorite milk instead.
- Optional Flavor Boosters – When I’m making sweet crepes, I add a little Besti Monk Fruit Allulose Blend and a splash of vanilla extract. Besti adds light sweetness and helps keep the crepes soft, something other sweeteners don’t do. If you’re making savory crepes, just skip both.
- Sea Salt – For flavor balance.
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How To Make Almond Flour Crepes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Bloom the gelatin. In a small bowl, stir the gelatin with water. Let it sit for a minute or two until it thickens.
- Blend the batter. Add the almond flour, salt, eggs, melted ghee, sweetener (if using), vanilla (if using), and the remaining water to a high-powered blender. Blend until smooth. Add the bloomed gelatin and blend again.
- Cook. Heat a greased small skillet over medium-low heat. Pour in a small amount of batter and quickly tilt the pan, so it spreads thinly to the edges. Almond flour crepes cook best when the layer is thin. Cook until the edges look dry and small bubbles form across the surface. They’ll be a little more bubbly than normal crepes, like my picture below.
- Flip. Once the edges are set, gently flip the crepe and cook the other side until lightly golden. Repeat with the remaining batter.
- Enjoy! Fold or roll your crepes however you like and fill them with your favorite sweet or savory toppings (see my favorite serving ideas below).
My Recipe Tips
- You don’t need to refrigerate or let this crepe batter rest. Unlike traditional batter that has gluten and turns out better if you wait, crepes with almond flour don’t have any. So, you can cook right away!
- You might need to add more water as needed. This batter consistency should be close to regular, but a tiny bit thicker. If it seems too thick, add a splash of water. Sometimes it continues to thicken as I cook more of the crepes, so you can always add more water as you go.
- I recommend a smaller pan like this (my current non-toxic, non-stick favorite!). Larger pans make these keto crepes more tricky to flip.
- Use multiple pans to make these so much faster. You can definitely use just one, but I usually use 2 or 3 on different stovetop burners.
- Preheat, preheat, preheat your pan — or these almond flour crepes will fall apart. I always heat it for a few minutes before cooking. If you add the batter too soon, you’ll end up with something resembling scrambled eggs. This is likely the issue some reviewers have had.
- How to get soft (not crispy!) crepes: Preheat the pan at medium-low or medium, never higher. If you heat the pan too high or too fast, it will overheat and your crepes will turn out crispy or even burn. When I find mine getting crispy, I turn down the heat for the next one.
- How to avoid tearing or sticking: These almond flour crepes stay together beautifully once you get the hang of them, but you may need to play with the timing and temperature. Make sure your pan is not too big and has a good nonstick surface (see my recommendation above), preheat it well, and adjust temp up or down as needed as you go.
- Use just a little oil or ghee, not too much. A small amount prevents sticking, but too much can make the crepes crisp. I usually grease the pan lightly every few crepes instead of every single one.
- Swirl the crepe batter around the pan quickly. I did this wrong for years and had no idea! Don’t tilt the pan one direction and wait for the batter to drip down to the edge. Instead, rapidly tilt in a circle in all directions, and repeat this quickly 2-3 times as soon as you pour the batter in. The circle of batter will gradually get larger as you do this.
- These almond flour crepes are ready to flip when the edges look dry and small bubbles appear on top. It usually takes just a minute or two. I like using this crepe spatula because the thin, wide edge slides easily under delicate crepes without tearing them.
- One of my readers shared this helpful flipping tip: First loosen the crepe around the edges with your spatula, then lift one edge slightly and use your fingers to gently flip it over.
- Cook for less time on the second side. After you flip, you usually need less time than the first side. No more than a minute usually works for me.
- These fold and roll best while they are still warm. They get a little less flexible when completely cold.
Almond Flour Crepes (That Fold & Roll!)
By
My low carb almond flour crepes are soft, flexible, and roll like regular ones! Perfect for sweet & savory fillings and ready in 20 minutes.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Almond Flour Crepes Base
Optional Ingredients (only for Sweet Crepes)
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
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Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, remaining 1/2 cup water, and optional ingredients (if using) in a blender. Blend until smooth.
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Add gelatin mixture to the blender and blend until smooth. If it's very thick for crepe batter, thin out with a little more water. (Do not thin out too much. It may still be a little thicker than normal crepe batter.)
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Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt the pan in a circle to spread the batter evenly into a thin layer. (It may form empty air bubbles at first, just keep rotating and the batter will fill them in.) You should be able to get 2-3 rotations in. Cook for 1-2 minutes, until the edges are dry, then carefully flip and cook for another minute on the other side.
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Repeat with the remaining batter.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 6″ crepe (made in an 8″ pan)
- Tips: Check out my recipe tips above to help you make these almond flour crepes perfectly, and avoid issues like sticking, falling apart, or crispy texture.
- Store: Keep in the fridge for up to 5 days. I like parchment or paper towels between the crepes to prevent sticking. Seal well to keep them soft!
- Reheat: Warm in a 250 degree F oven covered with foil, or microwave if you’re in a hurry.
- Freeze: These keep well in the freezer for up to 3 months. Like regular storage, I line parchment paper between them so they don’t stick. Since they are very thin, they are especially fragile when frozen, so handle them with care. You can thaw in the microwave, or in the fridge overnight.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Crepes
Filling Ideas For Low Carb Crepes
I love that almond flour crepes work with both sweet and savory fillings. Here are some of my favorites for each:
Sweet Fillings:
- Berries & Whipped Cream (pictured above) – Strawberries, raspberries, or blueberries pair nicely, but just about any keto fruit can work! Pair them with sugar-free whipped cream (pictured in this post), or my new Wholesome Yum Strawberry Syrup, Raspberry Syrup, or Blueberry Syrup.
- Lemon Curd & Cream – Spread my sugar-free lemon curd inside the crepe before folding.
- Ricotta or Cream Cheese – I like whisking ricotta or cream cheese with a little powdered Besti (which dissolves easily) for a quick creamy filling. Sometimes I add strawberry cheesecake fluff, chocolate mousse, or even homemade tvorog.
- Nut Butter – Spread almond butter, peanut butter, or sugar-free Nutella inside the low carb crepes. Finish with a drizzle of sugar-free honey, chocolate syrup, or caramel sauce!
- Nutty Maple – For a cozy flavor and a little crunch, drizzle on my sugar-free maple syrup and sprinkle chopped almonds or pecans on top.
Savory Fillings:
- Ricotta or Cream Cheese – This works great for savory fillings, too! You can opt for plain, or mix with a little garlic and herbs.
- Vegetables – Try caramelized onions, sauteed mushrooms, or other sauteed vegetables.
- Pesto & Tomatoes – For easy Mediterranean vibes, spread each crepe with my homemade pesto, then add chopped tomatoes and fold it up.
- Chicken, Broccoli & Cheese – For a filling meal, stuff these almond flour crepes with shredded chicken, roasted broccoli, and a little melted cheese.
- Salmon – Spread with cream cheese first, then top with lox, thinly sliced red onions, and fresh dill. Roll up and enjoy!
126 Comments
Valerie Waite
1Thank you for this recipe. I used my new electric crepe maker. You dip the pan into the batter, turn it over and wait a minute or so till edges are dry and beginning to brown. Then turn the pan over to let the crepe drop onto your plate. I did need to loosen the edges a bit with a plastic knife. It worked well. The crepes were so good, kept their shape, easily filled, and not too eggy.
Matt
1Great keto crepes recipe. Easy to make and they turn out awesome. Perfect for a low carb breakfast for snack.
Andrea Emilia Paska
1O my God! This recipe is so good! I could not have crepes for 2 years since I went gluten and diary free for my many allergies, and the gluten free crepes always tore. I did not have the gelatin you used and is not available in my country but I tried the usual gelatin used for making jello deserts. The batter got thick as I made the crepes so I had to add water and the least crepes got thicker but for my first try I am very pleased. They are very tasty. For my next try I will use 2 pans for frying at the same time and maybe less gelatin.
Thank you again. You made my day.
Andrea
Ericka
1These are amazing! I cut the recipe in half but followed it exactly and I had the most wonderfully pliable crepes, just like the ones restaurants make. And I love that they are dairy free! Thanks for another awesome recipe, you rock woman.
Lorene
0I am allergic to pork and so cannot use gelatine. Can I substitute agar-agar? Thanks.
Maya | Wholesome Yum
0Hi Lorene, Sorry, I’m not sure, but I use beef gelatin for this recipe, not pork.
W
0I’m so glad I finally found this recipe. About 6 months ago I stopped eating any sugar and refined carbs such as white or even whole grain flour (decided to finally take care of my weight and diabetes). For 4 decades I have been cooking French crepes with white flour on many Sunday mornings and my kids loved them. So being able to make some crepes without the huge amount of carbs just made my day and they taste delicious. The first one fell completely apart when turning it but that happened often with my flour pancakes as well. It’s just because your pan doesn’t have the right heat. Once you find the right heat point they are very easy to make.
I love Maya’s recipes as they are delicious and very easy to make thanks to the limited ingredients list.
Wholesome Yum D
0This made me so happy to read! It really means a lot that you’ve been enjoying the recipes and finding them easy to make. 🙂
Chrismar
0This recipe did not turn out for me. As a diabetic, I had not had crepes for over 5 years. However, what I know about cooking it doesn’t always turn out. No reason. Could it be I am in high altitude, over mixed, under mixed, eggs to large? Anything can happen. If you listen to any prominent chef and they have a story of a much-made recipe failing. My point to this is I have used 100’s of wholesome yum recipes and have many in my regular rotation of menu. All are good. I didn’t waste the batter, I buttered my pan, poured all my left batter in it, turned the flame down, and put a lid on it. It was a beautiful crepe pancake browned on both sides, thick, and tender on the inside.
Maya | Wholesome Yum
0Sorry to hear that, Chrismar! I have multiple tips above for making these, did you read through those and do you think one of those can be the issue you experienced? I’m glad you were still able to use the batter and enjoy it.
Monica Terrazas
0Can i use almond milk instead of water?
Maya | Wholesome Yum
0Hi Monica, Yes, you can!
Meggie
0Your crepes are the BEST I’ve EVER had, except for the ones my French grandmother used to make!!!
Wholesome Yum D
0That means so much, Meggie! I’m honored they reminded you of your grandmother’s, what a compliment!
Vicki Kiraly
0Didn’t work for me. I’ve been making lower-carb crepes to use as wraps and thought I’d try this one to reduce the carbs even more. This does not hold up to flipping, much less fillings. I added a little flour to the mix after seeing that the first crepe fell apart. It was still too tender. I’m going to salvage the rest of the batter by turning it into something else.
Maya | Wholesome Yum
0Sorry to hear that, Vicki. Did you see my tips above? I don’t recommend adding more flour, that likely made your crepes fall apart even more. It was more likely an issue with temperature or technique — check out my tips above and this should help for next time!
Roxanne
0These did not turn out well, at all… An eggy, fragile, somehow gritty mess. I followed the recipe to a tee and have a pretty good blender, so no clue what the issue was but I was very disappointed.
Maya | Wholesome Yum
0Sorry to hear you had trouble, Roxanne! The blender is not likely to be the culprit if you had issues. Did you let the gelatin bloom before blending? Did you preheat the pan well? Was your pan nonstick? Did you use a very thin turner to flip gently? Did you use superfine almond flour? (Gritty usually means not, which will also affect how fragile these are.) These questions are all more likely areas that can cause trouble. Hope this helps for next time if you want to try again.
Janine
0Do you need to let it sit for an hour or refrigerate it overnight for better quality like “regular” crepes made with wheat flour?
Maya | Wholesome Yum
0Hi Janine, No, you don’t have to do that with these.
Andrea (AKA) ANDI BROOKS
0Iam sorry t say, it was a big fail….I followed the instructions verbadam and it was so thick, I had to add water 3 times and it still was so thick so I added some heavy cream, about a 1/4 cup and still was so thick. so I tried to use it anyway, I timed it 5mins, and when I went to flip it over, gently, and it just crumbled, so I tried another one and it did the same, so lastly I decited to try it in my dash mini waffle maker, and left it extra long, color was nice but when I went to take it out, it crumbled to pieces. it was
almost 10:pm and I hadn’t eaten yet, so I ended up eating 3 eggs and part of the crumbled fail with some S.F. syrup,so as not to throw it all out, I ate it but it was gritty like sand. Iam so dissapointed, has this ever happed to you? Iam so sorry…Andi
Maya | Wholesome Yum
0Hi Andi, I’m so sorry to hear this happened. It’s hard to know what happened without being in the kitchen with you, but I’ll do my best. Did you let the gelatin bloom before blending it in? Was your pan hot enough? I do think this mixture may fall apart in a waffle maker, like you experienced, but should work in a skillet as long as the pan is preheated and the ingredients are blended in the right order.
johnsbikerchic1
0What do you fill them with? The Recipe Shows the cream billing but you don’t list it in the recipe?
Wholesome Yum D
0Hi, That is sugar-free whipped cream.
Tiernan
0This recipe is ridiculously misleading. I did everything precisely as listed, and my first two fell apart when I tried to flip. I then added two other binding ingredients and managed to get some usable crepes, though each one took at minimum three times as long to cook as listed (on medium heat). I’m pretty good at making keto tortillas, etc., so I thought this would be doable.
Wholesome Yum D
0Hi Tiernan, Sorry this recipe didn’t meet your expectations. Just want to make sure you bloomed the gelatin powder?
Karla
0When showing a picture of a recipe, could everything be included? What is showing in the crepe that looks like some kind of cream? Could recipes include the optional filling showing in the picture? This is the same for other recipes shown.
Wholesome Yum D
0Hi Karla, You will find sweet and savory topping options with linked recipes in the post.
Ryan Y
0I will be honest, I was nervous to make these for my girlfriend but they came out amazing!! Thank you so much!
Sad Valentine’s Day breakfast ?
0Unfortunately, after attempting this multiple times, including trying to add gelatin to the recipe, the crepes are unable to be flipped. And yes, I previously made amazing crepes with eggs, but can no longer have them.
Wholesome Yum D
0Hi, Sorry this recipe didn’t turn out as expected. Did you follow the recipe exactly as written because gelatin is already part of the recipe?
Hristo
0I tried the recipe but failed to produce a crepe. The consistency of the batter made it impossible to lift the crepe and turn it (it was very soft and somehow heavy). Tried with less batter in the pan – same result, if I try to turn it breaks. As I am using the metric ingredients list, is it possible that the conversion is not accurate, as my batter seems very thick even though I added additional liquid a few times? In your video the batter seems not to be very thick at all.
Also, I used regular milk instead of water (recipe said I can use milk) and regular butter instead of Ghee. I assume this does not change the recipe.
Wholesome Yum D
0Hi Hristo, Sorry this recipe didn’t meet your expectations. Yes, your batter needs to be this to create a crepe.
Suzanne
0As a vegetarian, I do not use gelatin. Is there a substitute?
Wholesome Yum D
0Hi Suzanne, I haven’t tried it, but you can probably use agar agar in place of gelatin. Use the same amount as listed in the recipe.
Jasmine
1I love this recipe I’ve been using it for a while now, but I recently started putting it in my waffle maker and it ones out SO good! Way easier than crepes and better than a Chaffle. I make them savory and use them for sandwiches or toast!