Amazing Almond Cream Cheese Crepes Gluten Free Recipes

ALMOND FLOUR CREPES

Steps:

• In a medium bowl, whisk the eggs, ground almond, vanilla extract, ground cinnamon, and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps form. Set aside.
• Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
• Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/4 cup is what you need to make a 9-inch crepe.
• Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
• Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
• Repeat for the next crepes.
• To serve, fill each crepe with the whipped coconut cream, fold in a triangle, and top with the fruits of your choice fresh berries, spicy plum jam, etc.

GLUTEN-FREE CREPES

Steps:

• Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
• Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
• Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.