1 HOUR | NOT TOO TRICKY | SERVES 4
Nutrition per serving:
540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar
These Almond Crêpes with mushroom flour are a simple and versatile recipe that pairs the earthiness of mushrooms with the natural sweetness of almonds. Soft and flexible, they’re perfect for wrapping around fresh fruit, nut butter, or a drizzle of maple syrup. Light yet satisfying, these crêpes make a wonderful breakfast, brunch, or elegant dessert.
INGREDIENTS
½ cup mushroom flour
½ cup almond flour
2 tbsp cornstarch (helps keep crêpes flexible)
1 ¼ cups unsweetened almond milk (or milk of choice)
2 tbsp maple syrup or agave (optional, for sweetness)
1 tsp vanilla extract
1 tbsp olive oil (plus more for the pan)
Pinch of salt
Method
In a blender, combine mushroom flour, almond flour, cornstarch, almond milk, maple syrup, vanilla, olive oil, and salt. Blend until smooth. The batter should be thin—add a splash more milk if needed.
Heat a non-stick skillet over medium heat and lightly brush with oil.
Pour about ¼ cup of batter into the pan, swirling to spread it thinly.
Cook for 1–2 minutes until the edges start to lift, then gently flip and cook another 1–2 minutes until golden.
Repeat with the remaining batter, oiling the pan lightly between crêpes.
Serve warm with your favorite toppings such as fresh berries, sliced banana, or a sprinkle of chopped almonds.
