Every week Wednesday school has early release and my son doesn’t want to take anything heavy for lunch break, as he enjoys eating food once he comes home. Every Wednesday, I had to think of something different and was getting cumbersome. One such Wednesday I decided to make French crepes with almond flour and all purpose flour combination, added a hint of vanilla extract and sugar. It was so easy for my to make and he loved it. Since then every Wednesday he requests these pancakes and I see it as an opportunity to include some fruits for his lunch. It tastes so good with some chocolate almond spread/cookie butter spread which I get from Trader’s Joe. I roll these French crepes with the spread and some fruits like banana and strawberries. This is our favorite combo. I have also served this warm as dessert at my get-together, everyone loves it. Serve it with a scoop of ice cream that makes it heavenly.
almond flour 1/2 cup
all purpose flour 1/2 cup
milk 1/2 – 3/4 cup
melted butter 2 tbsp
vanilla extract 1/2 tsp
sugar 2 tsp
Crack the egg and add it along with flour into a bowl.
Using a whisk mix it till everything combines.
Add the sugar and vanilla essence.
Add the milk lil by lil continue to mix into a smooth batter using a whisk (Note: don’t add too much milk and make the batter very thin, it needs to have slight thick consistency).
Pour the melted butter into the batter and mix well.
Batter is now ready to make the crepes.
Heat a pan, keep it on low flame.
Add a ladle of batter, lift and rotate the pan to spread it as thinly as possible or can use the back of the ladle to spread it in to a thin layer.
Let it cook on medium heat till it slightly brown.
Flip the crepe cook it on both sides.
Serve it with the choice of fruit or chocolate syrup/cocoa spread or ice cream. Enjoy!
Note: our most recent favorite combo to add in the crepe is the Trader’s Joe Cookie butter spread and slices of banana.
Link to step by step making video