These pancakes are amazing in that they’re ultra thin and they don’t tear, even when you roll them up! (More on that following.) Because they’re so thin, they’re really quick to make: requiring hardly any cooking time at all, they’re the perfect thing to make if you’re in a hurry – just be sure to prepare the batter in advance, which partially thickens in the fridge for 15 minutes, or can be left overnight.
Light in flavour, they also double as wraps. They can be rolled up easily without any risk of tearing, unlike the usual nature of almond flour products – this even extends to when cooking them, as they can be flipped easily. Even if it bunches up into folds when flipped, with a flipper it can gently be pulled back and made flat, or if it hangs over the edge of the flipper it still won’t tear.
The following recipe is from Jenny Lass and Jodi Bager’s Everyday Grain-Free Gourmet: Breakfast, Lunch, and Dinner. Note though that I have tweaked the instructions to my own style and observations. The original recipe calls for 1/2 cup plus 2 tablespoons almond flour, but I just use 1/2 cup. The authors also recommend to use about a teaspoon of butter or cooking oil per crêpe, however the small amount I used at the start of cooking was enough to make all twelve crêpes. The honey in the batter makes the pancakes cook more quickly, and thus also easier to burn. Do not walk away while cooking, even for a moment – keep a constant eye on them.
Update: Try adding 1/2 to 1 teaspoon each of vanilla extract and almond extract to the batter! Slightly more thorough, detailed instructions for preparing the batter and cooking the crepes can be found here.
1/2 cup finely ground almond flour
2 tbsp. water
2 tsp. honey
Coconut oil to cook crêpes
- Beat the eggs in a bowl and add the rest of the ingredients (beating the eggs first prevents less lumping from the almond flour). Chill the batter in the fridge for about 15 minutes to thicken slightly. Stir the batter to re-incorporate the almond flour; you may have to do this every time in between crêpes.
- Heat a fry pan over medium heat with a little coconut oil (about 1 teaspoon). Once it is hot enough that a drop of water sizzles upon contact, add 2 tablespoons of the batter to the pan and before it sets, quickly swirl around or tilt the pan to spread. (My pan is bigger than an 8-inch, so I didn’t make it fully spread and cover the whole surface.) When the top is set but still wet, flip to the other side and cook for a few seconds – yes, it cooks that quickly! Cook one crêpe at a time, remembering to stir the batter before every addition to the pan.
- Stack the crêpes on a plate. If freezing, the authors recommend separating them between two pieces of parchment paper or foil as the crêpes stick to the paper or foil. Due to their thinness, they are quick to thaw. Serve with toppings of choice, or roll to make into wraps with fillings of your choice. They are also good just drizzled with honey. Enjoy!