Almond Crepes with Peaches and Cream: A GLUTEN FREE Recipe!!

A rare and tasty treat for my readers today! Below, you’ll find a delight offered and created for Gluten Free Fearlessly by the scrumptiously talented, Sean Sullivan of Spectacularly Delicious.

In case you aren’t familiar, Sean (aka Jedi Master Foodie and Chef Extraordinaire) is known for developing tantalizing cuisine from the “elegant, unexpected, unusual and extraordinary.”  For example, Sean routinely grapples and tames such culinary fare as sea urchins, pummelos, or turducken sausage, whilst coaxing out delectable dishes. Even the lowly onion, is elevated to new prestige under Sullivan’s tutelage, when it becomes the impressive, “Onion Charlotte.”

Spectacularly Delicious website is both a palate pleasing wonder, as well as a visual masterpiece and culinary treasure trove of facts and historical tidbits sprinkled with Sullivan’s humor.  And unlike most “foodie” websites, Spectacularly Delicious is a readable spot– like a multi-volume, skillfully written Smithsonian of food– where one can get lost discovering new items or reinventing familiar staples with flair.

I appealed to Sean’s culinary prowess to invent a recipe for those gluten-free– something original, delicious and beautiful to behold. As Sean put it, “The goal: flavor and flair without a hint of deprivation or sacrifice.”

Being the consummate master and food daredevil, Sean rose to the challenge—creating for Gluten Free Fearlessly, “Almond-flour Crêpes with White Peaches and Candied Almonds,”—(be still my heart).

The crepes as described by Sean are, “A delicious sweet crêpe made with almond flour, pliant yet slightly crisp, evocative of the all-the-rage Vietnamese bahn xeo.  Filled with luscious fruit, whipped cream and caramelized nuts, there’s nothing sad-sack going on here.”

(It’s really okay to smack your lips and drool freely at this point)….

And let me tell you, these crepes are every bit the gourmet dining you’d find in a 5-star restaurant, but are remarkably easy to make, given Sean’s attention to detail when crafting the recipe. Sullivan also includes tips, (such as keeping peaches in a 7-Up bath while preparing the crepes to avoid darkening and for added zing), which you’ll find here. To see the complete recipe on Sean’s site, click here.

You’ll find the crepes are wonderfully pliable with a gluten-like texture and due to the almond flour are also tasty treats (even without the equally luscious filling).

THANK YOU so much to Sean Sullivan!!! After savoring these in your own kitchen, please leave a comment for Sean thanking him for his efforts on our behalf and remember to follow Spectacularly Delicious!


4 eggs

1 egg white mixed with enough water to make 1 c. of liquid. 

1/2 t. salt

1/2 c. almond flour

1 c. rice flour

1/4 c. potato starch

4 T. melted butter

 Whisk [all ingredients together] until fully blended and slightly foamy.

Prepare in the standard manner.  Brush a preheated crêpe pan with butter, pour in 1/4 c. or so of batter and swirl around to make a thin coating all around the pan. Cook the first side for 1 – 1 1/2 minutes, until nicely browned. Flip and cook the second side another 30 seconds.

 Candied almonds:

1/2 c. sliced almonds

3 T. sugar

 Stir together in a non-stick pan and cook over medium-high heat, stirring all the while. The sugar will melt, then cling to the nuts. As soon as you see the sugar start to brown, pour out of the pan onto waxed paper. Let it sit for a couple of minutes then break apart into little clumps.

 This batter recipe makes 16 crêpes.  Three big ripe white peaches provided more than enough to fill them. Peeled and sliced thin and held in a bowl filled with Seven-Up until ready to serve. The soda sweetens the fruit, keeps it from turning brown and adds a bit of fizz.

 Fill each crêpe with a spoonful of fruit, fold into a triangle. Lay them in a shallow baking dish. Use a pretty one since it’s going to go straight to the table when you serve them.

Put the pan under a hot broiler. Keep a close watch. You want the edges to crisp and give the tops a warm-up. Burning, charring, overcooking are to be avoided.

 Top with unsweetened whipped cream and the candied almonds. [Use whipped coconut cream and substitute a margarine that is allergen free if you are milk/dairy intolerant]


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