Slide the crepe onto a plate and spread with 1 tablespoon of the Nutella (or as much as you like). Fold the crepe in half, then fold in half again to form a triangle.
Keep cooking your keto crepe for 1-2 minutes on the other side until golden. Place the cooked keto crepe on a plate covered with parchment paper and cover the plate with a piece of foil to keep the crepe warm. Meanwhile, keep cooking the leftover batter, making sure your grease the pan between each keto crepe batter addition.
Once the batter covers the pan, cook your crepe for about 1 minute until it is golden and the batter is dry around the edges. Then flip it and cook the other side for about 1 minute. Repeat the batter pouring and cooking process for the rest of your almond flour keto crepes, and enjoy!
If you need to make these crepes gluten free, you can use a gluten-free all-purpose flour mix instead. Gently spoon flour into a measuring cup and level with the back of a knife. Put flour and salt in a medium bowl and stir with a whisk. Make a well in the center of the flour mixture and add the egg.