Honey Almond Crepes

Irresistibly delicate, nutty and sweet, these honey almond crepes make me weak at the knees every single time I make them. And that tangy honey whipped cream is an icing on the cake!

If you’re a regular reader of my blog, you already know how much I love my crepes! Sweet and savory, I’ve shared a few varieties here. And I didn’t stop there! Remember fancy crepe cakes from last year? They’re so worth every effort!❤️

And if you ever get intimidated by the thought of making these delicately thin treats from scratch, fear no more. I made a video tutorial recently to show you how I make my crepes.

You don’t need any special equipment. Forget about crepe pan, your regular non-stick pan will do just fine. Make sure it’s scolding hot when you’re ready to fry your crepes though. That’s my #1 tip for perfectly thin crepes.

Today, I have special crepes for you.

Dairy-free, nutty and oh-so-fragrant, thanks to almond extract. Don’t you just love the nutty delicious almond extract?? I simply adore the stuff! Be sure to use only the specified amount, as it can be quite potent.

Plus, I love how honey adds not only sweetness, but also slight floral notes. Of course, it depends on type of honey you’re using. I highly recommend using raw honey though. The best stuff!

For filling, honey whipped cream is so on point here! ?? Tangy and light, it compliments the delicate crepes beautifully.

The drizzle of chocolate ganache is totally optional. Being a chocoholic, I couldn’t resist a bit of chocolate.

Hope you give these crepes a try this weekend. And if you do, please do let me know what you think.

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Honey Almond Crepes

Irresistibly delicate, nutty and sweet, these honey almond crepes make me weak at the knees every single time I make them. And that tangy honey whipped cream is an icing on the cake!

Yield: About 15-20 crepes

Ingredients:

For almond crepes:

• 2 large eggs
• 2 tablespoons raw honey
• ½ teaspoon salt
• 2 cups (480ml) almond milk, warm
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract
• 1 cup (125gr) all purpose flour
• ½ cup (60gr) almond flour
• 2 tablespoons vegetable oil
• 1 teaspoon baking powder

For honey whipped cream:

• ¼ cup (60ml) heavy (whipping) cream
• ¼ cup (40gr) Greek yogurt
• 2 tablespoons raw honey
• 1 teaspoon pure vanilla extract

Directions:

1. In a large mixing bowl with whisk attachment, beat the eggs, sugar and salt until combined. Stir in 1 cup of warm almond milk and vanilla extract. Continue to mix for 1 minute.
2. Add the flour and almond flour and mix until nice and smooth, scraping down the sides of the bowl. Stir in the remaining almond milk, vegetable oil and baking powder. Mix until the batter is smooth, about a minute. Let the batter rest for 10-15 minutes at room temperature.
3. Heat the non-stick frying pan over high heat. (I use 10-inch non-stick skillet, the bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Reduce the heat to medium-high.
4. Pour scant of ¼ cup of batter into the hot pan and tilt the pan around, so the batter is evenly distributed. (I use this large cookie scoop for measuring the batter.)
5. When the edges of the crepe start to brown slightly, run the spatula around the edges. Then insert the spatula under the crepe and flip it over. Cook until nice and brown, about 30 seconds. Transfer onto a serving plate and continue with the rest of the batter. It takes about 1 minute per crepe, when the pan is nice and hot.
6. To make the honey whipped cream, in a large mixing bowl, beat the heavy cream on medium high speed until soft peaks form. Add Greek yogurt, honey and vanilla extract and continue to beat until well combined.
7. Serve the crepes warm with the honey whipped cream. Drizzle of chocolate ganache and slivered almonds are optional.
8. Store the leftover crepes in refrigerator, covered. Warm it up in a microwave for 1 minute before serving.

For step-by-step photos and additional notes, read the post above.

All images and text ©Shinee D. for Sweet & Savory

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!