Rich and Creamy French Crepes with Almond Butter
15m PREP
20m COOK
4 SERVINGS
350 CAL/SERV
Overview
Indulge in these rich and creamy French crepes, perfectly complemented by a smooth almond butter filling.
Macronutrients per serving
63
grams
Protein
10.0g 16%
Fat
18.0g 29%
Carbs
35.0g 56%
Rich in nutrients
Vitamin E
20% DV
Acts as an antioxidant and supports immune function
Magnesium
15% DV
Supports muscle and nerve function
Calcium
10% DV
Essential for bone health
Omega-6
10% DV
Supports brain health
Ingredients
Crepe Batter
- 1 cup all-purpose flour sifted
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1 1/2 cups whole milk room temperature
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Almond Butter Filling
- 1/2 cup almond butter smooth
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk as needed
Instructions
- 1 In a large mixing bowl, whisk together the sifted flour, sugar, and salt.
- 2 In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract, whisking until combined.
- 3 Gradually add the wet ingredients to the dry ingredients, whisking continuously until you achieve a smooth batter. Let it rest for at least 10 minutes.
- 4 Heat a non-stick skillet over medium heat and lightly coat it with butter or oil.
- 5 Pour about 1/4 cup of batter into the skillet, tilting it to spread the batter evenly. Cook for about 1-2 minutes or until the edges are dry and the bottom is golden brown.
- 6 Flip the crepe and cook for another 1 minute. Remove and set aside. Repeat with remaining batter.
- 7 In a small bowl, mix the almond butter, honey, and vanilla extract. Gradually add milk until you reach a spreadable consistency.
- 8 Spread the almond butter filling onto each crepe, then fold or roll them up as desired.
- 9 Serve the crepes warm, optionally garnishing with powdered sugar or fresh fruits.