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Low Carb Crepes

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A low carb crepe recipe that tastes amazing! These are perfect for a breakfast or lovely dessert topped with your favorite fruit spread.

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Rate this recipe 4.5/5 (16 Votes)

Ingredients

  • 3 ounces regular cream cheese (90-g)
  • 5 eggs
  • 2 tablespoons coconut flour (30-mL)
  • 1 tablespoon gluten-free oat flour (15-mL)
  • Liquid sucralose to equal 4 teaspoons (20-mL) or SPLENDA® Granular
  • 1/2 teaspoon vanilla extract (5-mL)

Details

Servings 11
Preparation time 5mins
Cooking time 15mins
Adapted from low-carb-news.blogspot.com

Preparation

Step 1

In food processor, process cream cheese. Add eggs; process. Add coconut flour, oat flour, liquid sucralose, OR SPLENDA® Granular and vanilla extract and process until smooth, scraping down the sides at least once and processing again.

Use 3 tablespoons (45-mL) batter for each crepe and a small, nonstick 6-inch (15-cm) crepe pan (inside diameter). Tilt pan to coat with batter. Cook over medium heat. Flip crepe when it is easy to slide a spatula underneath it. Cook a few seconds on the second side. Set aside in covered casserole dish and in the oven at a low heat of 190°F (88°C). Brush pan with a little olive oil between every other crepe or so.

1 crepe
41.9 calories
3.1 g protein
2.5 g fat
1.0 g net carbs

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