Indulge in a culinary journey with our almond crêpes, a delightful duo of sweet and savory experiences. Embark on a taste adventure with our two featured recipes: almond crêpes with brown butter and sugar, and almond crêpes filled with creamy mushrooms and tangy goat cheese. These dishes offer a harmonious blend of textures and flavors that will tantalize your taste buds.
The almond crêpes with brown butter and sugar recipe presents a classic combination of sweet and buttery flavors. The nutty aroma of almonds pairs perfectly with the richness of brown butter, while a sprinkle of sugar adds a touch of sweetness. Enjoy these crêpes as a delightful breakfast or afternoon snack, accompanied by your favorite toppings such as fresh berries, whipped cream, or a drizzle of maple syrup.
For those who prefer savory flavors, the almond crêpes filled with creamy mushrooms and goat cheese recipe offers a delectable combination of earthy and tangy notes. The sautéed mushrooms provide a savory filling, while the creamy goat cheese adds a luscious texture and a hint of acidity. These crêpes are perfect for lunch, dinner, or brunch, served with a side salad or your favorite soup.
Both recipes utilize the same almond crêpe batter, ensuring a consistent texture and flavor throughout. The detailed instructions and step-by-step guide make these recipes accessible to home cooks of all skill levels. Whether you have a sweet tooth or prefer savory dishes, these almond crêpes are sure to satisfy your cravings. So, gather your ingredients, heat up your pan, and let's embark on this culinary adventure together!
ALMOND FLOUR CREPES
Those Almond Flour Crepes contain only 1.4 grams of net carbs per crepe. An easy 4-ingredient recipe with eggs, almond flour, coconut oil, and cinnamon. The Best low-carb dairy-free crepes. Gluten-free, paleo, and sugar-free. These almond flour crepes are crispy, light, and a delicious, low-carb breakfast.
Provided by Carine Claudepierre
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk the eggs, ground almond, vanilla extract, ground cinnamon, and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps form. Set aside.
- Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
- Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/4 cup is what you need to make a 9-inch crepe.
- Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
- Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
- Repeat for the next crepes.
- To serve, fill each crepe with the whipped coconut cream, fold in a triangle, and top with the fruits of your choice fresh berries, spicy plum jam, etc.
Nutrition Facts : ServingSize 1 crepe, Calories 135.8 kcal, Carbohydrate 2.2 g, Protein 7 g, Fat 11.2 g, Fiber 0.8 g, Sugar 0.5 g, SaturatedFat 4.6 g, TransFat 0.1 g, Cholesterol 163.7 mg, Sodium 62.6 mg, UnsaturatedFat 2.7 g
ALMOND BROWN BUTTER
Steps:
- In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Pour butter through a sieve lined with a dampened paper towel into a bowl and discard solids. In a small skillet heat brown butter, almonds, and lemon juice until heated through.
- Serve sauce over fish, chicken, rice, or vegetables such as asparagus, broccoli, or green beans.
ALMOND CRêPES WITH BROWN BUTTER FOR TWO
I feel like making crêpes at home can seem a bit daunting. I make mine in a blender for quick work. I also chill the batter in the fridge for at least 30 minutes and I use a great nonstick skillet-no special pan or tools required. They're light, fluffy and perfect for breakfast or dessert.
Provided by Megan Mitchell
Categories dessert
Time 1h15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Add the milk, eggs, 1 tablespoon melted butter, almond and vanilla extracts, flour, sugar and salt to a high-speed blender, such as a Vitamix. (Adding the wet ingredients before the dry will ensure it blends up nicely.) Blend on medium-high speed for 20 seconds. Pour into a liquid measuring cup, cover and refrigerate for at least 30 minutes and up to 2 days.
- Heat a medium 10-inch nonstick skillet over medium to medium-low heat. Drizzle in 2 teaspoons melted butter, then pour 1/4 cup batter into the pan and let it slowly spread out to the sides to form a circle, lifting the pan to help as needed. Cook until set, 1 to 2 minutes, then flip with a small silicone spatula and cook for another 30 seconds to 1 minute. Remove to a plate and continue with the remaining batter, adding melted butter every time. Repeat to make 6 crêpes total.
- Wipe the skillet clean, then add the remaining 3 tablespoons melted butter (or whatever you have remaining) and cook over medium-high heat until it is golden brown and smells nutty, 1 to 2 minutes. Remove from the heat.
- Add the heavy cream and confectioners' sugar to a stand mixer fitted with a whisk attachment (or pour into a large bowl and whip with a handheld electric mixer) and whip until soft peaks form, 2 to 3 minutes.
- To assemble, lay 1 crêpe flat, add a large scoop of the whipped cream into the upper right corner and sprinkle with some of the almonds. Fold in half, then fold over again so it forms a triangle. Transfer to a small plate. Continue with the remaining crêpes, placing 3 crêpes per plate. Drizzle with the browned butter, a sprinkle of confectioners' sugar and a drizzle of maple syrup. Garnish with a sprinkle of almonds if there are any left.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
- Measure Accurately: Baking is a science, so it's important to measure your ingredients accurately. This will help you achieve the best results.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients. This will give your crêpes the best flavor and texture.
- Don't Overmix the Batter: Overmixing the batter will make your crêpes tough. Mix just until the ingredients are combined.
- Cook the Crêpes Over Medium Heat: Cooking the crêpes over medium heat will help them cook evenly and prevent them from burning.
- Be Patient: Making crêpes takes time and practice. Don't get discouraged if your first few crêpes aren't perfect. Just keep practicing and you'll eventually get the hang of it.
Conclusion:
Almond crêpes with brown butter are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They can be filled with sweet or savory ingredients, making them a perfect option for any occasion. With a little practice, you'll be able to make perfect crêpes every time. So next time you're looking for a special treat, give almond crêpes with brown butter a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love