Keto Crepe Recipes
3 INGREDIENT LOW CARB CREPES
Looking for an easy breakfast treat? Try these simple 3 ingredient fail-safe keto crepes!
Provided by Katrin Nürnberger
Categories Breakfast
Time 8m
Number Of Ingredients 5
Steps:
- Mix all ingredients with a stick blender or in a food processor/power blender. Your batter will be very liquid.
- Heat some butter in a non-stick pan, pour in some batter and swirl it around until it is evenly distributed.
- Fry on a medium heat until the top has firmed up. Flip over and fry the other side.
- Continue until all batter is used up.
Nutrition Facts : Calories 103 kcal, Carbohydrate 3.5 g, Protein 7.3 g, Fat 6.6 g, Fiber 2.3 g, Sugar 0.6 g, ServingSize 1 serving
KETO CREPES
Keto crepes are quick and easy; you'll love the savory flavor from Parmesan cheese and coconut flour and the rich texture from cream cheese.
Provided by Sarah
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Place eggs, cream cheese, Parmesan cheese, and erythritol in a blender; blend on low until ingredients are completely combined. Sprinkle in coconut flour and xanthan gum while blender runs. Continue blending until thick, scraping the sides of the blender down at least once. Blend on medium speed for a few seconds. Let batter sit for 3 to 5 minutes.
- Heat a nonstick saucepan over medium heat; when a drop of water sizzles, it is ready. Reduce heat slightly. Lightly brush the pan and a spatula with butter.
- Stir the batter. Pour into a 1/4 cup measure and pour into the middle of the pan. Tilt the pan in a circular motion to spread the batter into 6- to 7-inch circle. Cook the crepe until the top looks dull and the edges brown, about 1 1/2 minutes. Work the spatula under the crepe; lift the edge. Grasp the crepe gently with the fingers of your other hand and lift it higher while sliding the spatula further under. Flip and cook 15 to 20 seconds more.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 2.2 g, Cholesterol 339.2 mg, Fat 27.1 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 14.6 g, Sodium 356.8 mg, Sugar 0.7 g
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- Place the eggs, cream cheese, Parmesan cheese, and erythritol in the blender. Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan gum over the batter and continue blending until thick, scraping the sides down at least once. Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes.
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- Stir the batter. Pour the batter into a 1/4 cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. I can get the batter to go around the pan 3 times, ever increasing the size of my circle before it stops, resulting in a 6-7 inch crepe.
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