Peppermint Patootie wrote:

>
> My thought is that almond meal would be too heavy to use in the place of
> the flour, and my intuition says that trying to grind it farther would
> result in almond paste. I could add another egg and make it a cross
> between an omelet and a crepe, but I'd rather keep something closer to
> crepe texture.
>
> Does anyone have any suggestions?

The French make "galettes" of various kinds - some are just crepes made with
buckwheat flour instead of white flour. Would whole grain flour help?

We had "galettes Norvégiennes" - the filling was a slice of smoked salmon.
Yum! ("Omelette Norvégienne" is Baked Alaska to you USians)