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These low carb crepes are a very thin pancake which can be filled with sweet or savory fillings. I have always been a fan of crepes since there are so many things you can do with them. Fill them with whipped cream, berries, and then top with chocolate syrup; you can fill the crepes with cheese and warm them up in the oven or toaster oven to make a "grilled cheese"; you can use them as wraps to make sandwiches (such tuna or chicken salad, ham and cheese, peanut butter & jelly, etc.); you can even make manicotti with these (one of my favorites and the main reason I make crepes)! What I like about these is these low carb crepes is that you can make ahead and stored in the refrigerator until you are ready to use them. They stay pretty flexible but you can reheat lightly to make them even easier to work if need be. This recipe is made with just a few ingredients that you will most likely already have on hand if you are following a low carb or ketogenic diet. I
Tips I have when making these:
1. I have found mixing all of the ingredients in a small food processor, blender, or Nutribullet/Ninja works best.
2. Let the batter sit for at least 15 minutes
3. Use a non-stick pan that is lightly coated with coconut oil or Pam spray
4. Make sure your pan is preheated,
5. Test making one or two until you get the heat and amount of oil correct. There's no right answer since all stove tops and pans vary.
Crepes | Low Carb | Keto | Gluten Free
Ingredients:
6 Eggs
3 ounces cream cheese, whole fat
4 Tablespoons almond flour, finely ground
4 Tablespoons butter, melted and cooled
1/4 teaspoon xanthan gum
Notes:
For sweet crepes: Add 1 to 2 tablespoons of sweetener to the batter. such as Swerve, Monkfruit, erythritol.
For flavored crepes: Add and mix in 1 teaspoon of extract to the crepe batter, such as vanilla, banana, orange. Or add 15 drops of One on One Flavors Flavored Liquid Concentrate such as vanilla, banana, orange, cherry, sugar cone, cake, pancake, there are so many to choose from so be sure to visit there site to see the list.
Directions:
1. Place the eggs, cream cheese, almond flour, melted butter, and xanthan gum in a blender or NutriBullet (any high speed blender). If you using sweetener and/or flavorings, add them now to the blender.
2. Blend on high until smooth. Set batter aside.
3. Over medium low heat, spray an 6" non-stick pan with oil. I add a tiny bit of butter as well to the pan. Test what works best for you.
4. Pour a thin amount of batter (about 3 tablespoons) into the pan and swirl to cover the entire pan and let cook until cooked through (the tops with be shiny and set).
5. Using a flat spatula, gently loosen the crepe from the pan then flip over. Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. (Note: If you don't want to flip the crepe, just let the crepe cook until the top is set).
6. Make the crepes one by one, spraying and adding butter to the pan in between to ensure the crepes don't stick. You should be able to make 15 to 17 crepes.
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Nutritional Information:
Coming ...