It is a slow, sunny Sunday morning. You want a special treat for your family. But you also want to stay on track with your healthy reset goals.
These Low Carb Crepes are the perfect solution for your kitchen. They are light, airy, and incredibly satisfying. You will love how they melt in your mouth without any heavy carbs.
Why You’ll Love This Recipe
This recipe is a total winner for busy mornings. It uses simple pantry staples you likely already have. The texture is flexible and thin, just like a classic French crepe.
It is naturally gluten-free and keto-friendly for everyone to enjoy. Your kids will never guess these are actually good for them. They are perfect for a fresh Spring brunch or Mother’s Day.
Simple Cooking Method
Making these is much easier than you might think. A high-speed blender does all the hard work for you. It ensures your batter is perfectly smooth every single time.
Even if you are a beginner, you can master the flip. The cream cheese makes the batter strong and flexible. You will be a crepe pro in no time at all.
Ingredients You’ll Need
These ingredients are wholesome and fresh. You can find everything at your local grocery store.
- 4 large eggs
- 4 ounces cream cheese, softened
- 1/2 cup superfine almond flour
- 1 tablespoon erythritol
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter for the pan
Step-by-Step Instructions
- Place the eggs, cream cheese, almond flour, erythritol, vanilla, and salt in a high-speed blender.
- Process on high for 30 seconds or until the batter is completely smooth and homogeneous.
- Allow the batter to rest for 5 minutes to let the bubbles subside and the flour to hydrate.
- Heat a 10-inch non-stick skillet over medium-low heat and lightly coat with a small amount of butter.
- Pour approximately 3 tablespoons of batter into the center of the pan, immediately tilting and rotating the skillet to coat the bottom in a thin, even layer.
- Cook for 60 to 90 seconds until the edges begin to crisp and lift from the pan and the center is set.
- Carefully flip the crepe using a thin silicone spatula and cook for an additional 30 seconds on the second side.
- Transfer to a plate and repeat the process with the remaining batter, stacking crepes with parchment paper in between to prevent sticking.
Best Ways to Enjoy It
Serve these warm with a generous dollop of whipped cream. Add a handful of fresh berries for a bright, seasonal touch. They look beautiful on a festive brunch table.
For a cozy morning, pair them with hot coffee. You can also roll them up with almond butter. Treat yourself to a slow and delicious start to your day.
How to Store Leftovers
You can keep these in the fridge for three days. Use parchment paper between layers to prevent sticking. This makes your weekday mornings so much faster.
They also freeze beautifully for up to one month. Simply reheat them in a warm skillet for 30 seconds. Meal prep has never tasted this fancy or delicious.
Tips for Best Results
- Don’t skip the rest period for the batter.
- Use a high-quality non-stick skillet to avoid sticking.
- Keep the heat at medium-low to prevent burning.
- Wait for the edges to crisp before you try flipping.
- Add a handful of fresh summer berries for extra flavor.
- Wipe the pan with butter between every second crepe.
- Use a thin silicone spatula for the easiest flipping.
Ways to Switch It Up
- Swap vanilla for lemon zest for a bright citrus flavor.
- Remove the sweetener for a savory ham and cheese version.
- Use coconut flour if you have a nut allergy.
- Drizzle with melted dark chocolate for a decadent dessert.
Common Questions
Can I make the batter ahead of time?
Yes, you can make it the night before. Just give it a quick whisk before you start cooking. It makes holiday entertaining much less stressful.
Why are my crepes breaking?
They might be too thin or the pan is too hot. Make sure you let the center set completely. A gentle touch with your spatula is all you need.
Will my picky eaters like these?
Absolutely! They have a mild, buttery flavor that everyone loves. Let the kids choose their own fun toppings and fillings.
I hope these light and airy crepes bring a little joy to your morning. They are a wonderful way to celebrate a fresh start. Happy cooking!
— Lidia
Ingredients
- 4 large egg s
- 4 ounces cream cheese, softened
- 1/2 cup superfine almond flour
- 1 tablespoon erythrito l
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sal t
- 1 tablespoon unsalted butter for the pan
Instructions
- Place the eggs, cream cheese, almond flour, erythritol, vanilla, and salt in a high-speed blender.
- Process on high for 30 seconds or until the batter is completely smooth and homogeneous.
- Allow the batter to rest for 5 minutes to let the bubbles subside and the flour to hydrate.
- Heat a 10-inch non-stick skillet over medium-low heat and lightly coat with a small amount of butter.
- Pour approximately 3 tablespoons of batter into the center of the pan, immediately tilting and rotating the skillet to coat the bottom in a thin, even layer.
- Cook for 60 to 90 seconds until the edges begin to crisp and lift from the pan and the center is set.
- Carefully flip the crepe using a thin silicone spatula and cook for an additional 30 seconds on the second side.
- Transfer to a plate and repeat the process with the remaining batter, stacking crepes with parchment paper in between to prevent sticking.
