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Thursday, April 15, 2010

Basic Crepes/Wraps

This is a wonderfully delicious, yet neutral flavored base that works just as well with sweet toppings like jam, fruit, honey, or syrup as it does with savory flavors for lunchtime wraps.

5 eggs
1/2 Cup + 2 TB almond flour
2 tsp honey (warmed)
pinch of salt
butter, for the pan to cook the crepes

1. Whisk the first 4 ingredients together.

2. Put in the fridge to chill for 10-15 mins

3. Heat an 8" pan (or crepe maker if you have one) on Med-Low.

4. Brush the pan with butter and pour in about 1/3 cup of the mixture. Tilt the pan around until it makes a thin layer

5. Watch closely as it will only take a short time for the bottom of the crepe to brown. Gently loosen the edges with a spatula and flip

6. Cool on a rack and enjoy! This recipe made 4 crepes.


  1. Just wanted to let you know these are amazing! My husband loves them & they work with any kind of filling! Thanks Keira

  2. I'm just starting the Paleo journey and have been looking for something to use for tuna wraps. This sounds great and I'm going to try it. Thanks!

  3. Hi. is TB a tablespoon?...