MAY | JUNE 2017
Almond Facts
17
Gluten-Free
Almond Flour Crepes
|
Makes:
6-8 Crepes
INGREDIENTS:
• 5 eggs
• ½ cup
Blue Diamond Almond Flour
• 2 teaspoons honey (or other sweetener of choice)
• 1 teaspoon vanilla extract
• Pinch of salt
• Olive or coconut oil for pan
—get creative!
Featured recipe by Blue Diamond Almond
Grower Kathee Burgi Smith.
DIRECTIONS:
1. In a medium-sized bowl, break the eggs and whisk them
until they are well-mixed. Add the flour, honey, vanilla
and salt and combine well. You are finished stirring when
there are no lumps in the batter; it should have a similar
consistency to a heavy cream.
2. Heat your pan hot enough that water will sizzle and dance
if you flick a few drops on it. If you have a cast iron pan,
definitely use it; if not, any flat-bottom pan will do. Brush
your oil onto the pan.
3. Pour about ¼ to ½ cup of batter onto the pan and tilt and swirl
it until it cannot get any wider. Try to swirl it evenly so that it is
nicely round, but don’t worry about it too much.
4. Flip the crepe when the top is shiny and the edges are quite dull —
this should only take about one minute, so don’t walk away!
5. Cook the other side for about one more minute.
6. Serve your crepes with toppings of your choice, folding them
in half or in quarters.
These crepes are delicious and can be filled with
just about anything.
Blue Diamond’s
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