Description

This French Toast Crepes recipe offers a quick and delicious twist on classic French toast using almond flour tortillas. Perfectly light and slightly sweet, these crepes are coated in a rich egg batter with cinnamon and maple syrup, then pan-fried to golden perfection. Serve them folded with maple syrup or rolled with yogurt and jam for a satisfying breakfast or brunch treat that’s both gluten-free and indulgent.

Ingredients

Scale

Crepe Batter

3 eggs
1 tablespoon maple syrup
1-2 tablespoons heavy cream (optional)
Dash of cinnamon

Crepes

7-10 almond flour tortillas (such as Siete brand)

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Instructions

Make Batter: In a bowl, whisk together the eggs, maple syrup, cinnamon, and heavy cream if using until smooth and well combined.
Fry The Crepes: Heat a non-stick pan over medium heat. Dip each almond flour tortilla into the batter, ensuring both sides are coated thoroughly. Place the coated tortilla in the pan and cook until golden and cooked through, flipping if needed. Repeat for all tortillas.
Serve: Fold the cooked crepes and serve with extra maple syrup drizzled on top, or roll them up with yogurt and jam inside for a delightful variation.

Notes

Using almond flour tortillas makes this recipe gluten-free and adds a slightly nutty flavor.
The heavy cream is optional but adds richness to the batter.
Adjust cinnamon quantity according to your taste preference.
Use a non-stick pan for easier cooking and flipping.
Serve immediately for best texture and flavor.