Description
These French Toast Crepes offer a delicious twist on classic French toast by using almond flour tortillas, making them quick to prepare and delightfully light. Coated in a cinnamon-spiced egg batter and pan-fried to golden perfection, they can be served folded with maple syrup or rolled up with yogurt and jam for a versatile breakfast treat.
Ingredients
Scale
Crepe Batter
- 3 eggs
- 1 tablespoon maple syrup
- 1-2 tablespoons heavy cream
- Dash of cinnamon
Crepes
- 7-10 almond flour tortillas (such as Siete brand)
Instructions
- Make Batter: In a bowl, whisk together the eggs, maple syrup, cinnamon, and heavy cream (if using) until the mixture is smooth and evenly combined.
- Dip Tortillas: Take one almond flour tortilla and dip it into the batter, ensuring both sides are fully coated with the egg mixture.
- Fry The Crepes: Heat a non-stick pan over medium heat. Place the battered tortilla in the pan and cook until golden brown and cooked through, then flip and cook the other side. Repeat this process for all tortillas.
- Serve: Fold the cooked crepes and drizzle with maple syrup, or roll them up with yogurt and jam for a flavorful filling. Enjoy immediately while warm.
Notes
- Adjust the amount of heavy cream to achieve a thinner batter if desired for more delicate crepes.
- Using almond flour tortillas keeps the dish gluten-free and adds a nice nutty flavor.
- Serve with fresh fruit or nuts for added texture and nutrition.
- These crepes can be reheated gently in a pan or microwave if made ahead.
