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Keto Crepes

SERVINGS:
4
PREP:
2minutes mins
COOK:
5minutes mins
TOTAL:
7minutes mins

Ingredients

  • 2/3 cups almond flour blanched almond flour
  • ▢1/4 cup granulated sweetener of choice monk fruit sweetener or erythritol
  • ▢1/4 teaspoon salt
  • ▢4 oz cream cheese softened
  • ▢4 large eggs room temperature
  • ▢1/4 cup milk of choice I used unsweetened almond milk

Instructions 

  • In a small mixing bowl, add your dry ingredients and mix well. In a high speed blender, add the softened cream cheese, egg, and milk, and blend until combined. Add the dry ingredients and blend well, until smooth.
  • Transfer the crepe batter into the mixing bowl and let sit for 10 minutes, to thicken.
  • Grease a non-stick pan or skillet with butter or cooking spray. Once hot, pour scant 1/4 cup portions of the crepe batter onto the pan and swirl the pan around for it to spread out. Cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Remove from the heat. Re-grease the pan and repeat the process until all the batter has been used.
  • Fill your crepes with your favorite fillings and enjoy.

Notes

TO STORE: Leftover crepes should be stored in the refrigerator, covered, to ensure they don’t dry out. They will keep well for up to 5 days. 

TO FREEZE: Wrap crepes in parchment paper and place them in a ziplock bag. Store in the freezer for up to 6 months. They need to be thawed completely, before reheating. 

TO REHEAT: I found the crepes to taste best when microwaved for 20-30 seconds. Crepes aren’t designed to be overly crispy, but fluffy and soft. You can reheat in a non-stick pan but only do enough to warm it up. 

Nutrition

Serving: 1servingCalories: 276kcalCarbohydrates: 4gProtein: 12gFat: 24gSodium: 328mgPotassium: 108mgFiber: 2gVitamin A: 651IUCalcium: 114mgIron: 2mgNET CARBS: 2g

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