The best foolproof keto crepes recipe! These paleo, gluten-free crepes with almond flour taste just like real ones, and they will bend, roll and fold without breaking. Options for sweet or savory!
Base Keto Crepes Recipe
- 2 tbsp Vital Proteins Grass-Fed Gelatin
- 1 cup Water (divided)
- 1 cup Almond flour
- 1/4 tsp Sea salt (increase to 1/2 tsp for savory)
- 4 large Egg
- 2 tbsp Ghee (melted; or coconut oil for dairy-free)
Optional Ingredients (only for Sweet Crepes)
- 1 tbsp Erythritol (or any granulated sweetener of choice)
- 1/2 tsp Vanilla extract
Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, and remaining 1/2 cup water in a blender. Blend until smooth.
Add gelatin mixture to the blender and blend until smooth. If it’s very thick for crepe batter, thin out with a little more water. (Do not thin out too much. It may still be a little thicker than normal crepe batter.)
Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt in a circle repeatedly, to spread evenly into a thin layer. (It may form empty air bubbles at first, just keep rotating and the batter will fill them in.) You should be able to get 2-3 rotations in. Cook for a minute or two, until the edges are dry, then carefully flip and cook for another minute on the other side.
Repeat with the remaining batter.
Serving size: 1 6″ crepe (made in an 8″ pan)