Ingredients
Scale
- 2 tablespoons poppy seeds
- 1 cup almond flour
- 3 large eggs
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon butter, for greasing
Instructions
- In a bowl, whisk together almond flour, poppy seeds, eggs, almond milk, lemon juice, vanilla extract, and salt until smooth.
- Heat a non-stick skillet over medium heat and melt a little butter.
- Pour about 1/4 cup of the batter into the skillet and swirl to cover the bottom.
- Cook for 2-3 minutes until the edges start to lift, then flip and cook for another 1-2 minutes.
- Repeat with remaining batter, adding more butter as needed.
- Serve warm with your choice of toppings.
Notes
- Make sure to use a non-stick skillet to prevent sticking.
- These crepes can be filled with cream cheese or fresh berries for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 2 crepes
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 185mg