Almond Crepes

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Serving size: 4


  • 6 Marcel's Double Love Sweet or 8 Ooh La La Gluten Free Crepes
  • ½ cup caster sugar
  • 1 cup ground almonds
  • Pinch salt
  • 110g unsalted butter, softened
  • 2 eggs, room temperature, beaten
  • Seeds scraped from ½ vanilla pod
  • 1 ½ cups flaked almonds


  • In a bowl, beat the sugar, almonds, vanilla seeds & butter until soft
  • Gradually add the egg, mixing between each addition until mixture turns to a light batter.
  • Line 2 baking sheets with baking paper & arrange 4 crepes on each sheet.
  • You’ll be folding the crepes in half with some of the almond mixture as a filling so with this in mind, place two tablespoons of the batter towards the middle of each crepe but off to one side.
  • Spread a little of the mixture along the edge of each crepe to act as glue which hold the edges together when the crepe is baked.
  • Fold the crepe in half over the filling & press lightly around the edges to help seal.
  • Spread another tablespoon of almond mix on top of the crepe & add an 8th of the flaked almonds. 
  • Repeat with remaining crepes.
  • Bake in an oven pre-heated to 180C for approximately 20 minutes or until the crepes are a deep golden brown.
  • Cool on a wire rack, dredge  with icing sugar & serve whole or cut in half.
  • Enjoy!