These almond flour crepes are a grain-free take on a breakfast classic, filled with soft cinnamon-spiced stewed apple, Greek yoghurt and a generous sprinkle of granola. The batter comes together in minutes with just five ingredients, and the stewed apple adds warmth and natural sweetness without needing anything ultra-processed. A properly cosy, real food breakfast that still feels like a treat.
Makes 6 - 8 Crepes
Ingredients
Crepes
- 1 cup almond flour
- 1/3 cup Greek yoghurt
- 3 eggs
- 3 tbsp milk of choice
- 2 tbsp arrowroot powder
Stewed Apples
- 1 apple, chopped
- 1 tbsp butter
- 1 tsp cinnamon
- 1 tsp maple syrup
- A little water
To Serve
- Greek yoghurt
- Paleo Pecan & Almond granola
Method
Make the batter. Combine the almond flour and arrowroot powder in a mixing bowl. Add the eggs, yoghurt and milk, and whisk until smooth. Leave to sit for 5 to 10 minutes.
Cook the crepes. Heat a little butter in a pan and pour in enough batter to form a thin crepe. Cook for 1 to 2 minutes, until bubbles form, then flip and cook the other side. Keep warm under a clean tea towel while you cook the rest.
Stew the apples. Combine all the stewed apple ingredients in a pan with a splash of warm water. Simmer on a low heat for 8 to 10 minutes, until soft.
Serve. Fill or top the crepes with Greek yoghurt, stewed apples and a generous sprinkle of granola.
Tips for the Best Results
- Let the batter rest for the full 5 to 10 minutes. This helps the almond flour hydrate properly and makes the crepes easier to flip.
- Keep the pan on a medium heat rather than high. Almond flour batter can catch and brown faster than a traditional wheat flour crepe.
- Stack cooked crepes under a tea towel rather than on an open plate, so they stay soft and pliable while you finish the batch.