Ingredients
Batter:
- 3 eggs
- 1 tablespoon maple syrup
- 1-2 tablespoons heavy cream (optional)
- Dash of cinnamon
Crepes:
- 7-10 almond flour tortillas (e.g., Siete brand)
Instructions
- Make Batter: In a bowl, whisk together the eggs, maple syrup, cinnamon, and heavy cream if using until well combined and smooth.
- Fry The Crepes: Heat a non-stick pan over medium heat. Dip each almond flour tortilla into the batter, coating both sides evenly. Place the coated tortilla onto the pan and cook until golden and cooked through on one side, then flip and cook the other side. Repeat this process for each tortilla.
- Serve: Once cooked, fold the crepes and serve with maple syrup. Alternatively, roll them up with yogurt and jam inside for a tasty variation.
Notes
- Use almond flour tortillas to keep this recipe low-carb and gluten-free.
- The heavy cream is optional but helps create a richer batter and fluffier texture.
- Adjust maple syrup quantity for desired sweetness.
- Cook over medium heat to prevent burning the crepes.
- Serve immediately for best texture and taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
