Instructions

• Add 1 cup super-fine almond flour, 1/2 cup tapioca flour (or arrowroot), 4 eggs, 1 cup unsweetened almond milk, a pinch of sea salt, 1/2 teaspoon pure vanilla extract, and 1 tablespoon maple syrup or honey to a blender; blend until completely smooth, stopping to scrape down the sides if needed.
• Let the batter rest 3–5 minutes to hydrate the flours (optional but helpful for consistency).
• Preheat a large nonstick or well‑seasoned skillet over medium heat until hot. If your pan tends to stick, very lightly grease the surface as needed.
• Measure 1/3 cup of batter and pour it into the center of the hot skillet. Immediately tilt and rotate the skillet in small circles so the batter spreads out slightly (do not try to make it as thin as a wheat flour crepe).
• Cook until many small air bubbles rise to the surface and the edges look set, about 1 to 2 minutes.
• Carefully flip the crepe with a spatula and cook the other side until set, about 20 to 30 seconds.
• Transfer the cooked crepe to a plate and repeat steps 4–6 with the remaining batter.
• Serve warm topped with honey or pure maple syrup and fresh ripe berries.