Crepe Batter Recipe

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2 hours ago Directions to make Low carb Keto crepes Add egg whites, coconut flour, baking powder and water in a bowl. Combine well for 1-2 minutes …

Rating: 4/5(2)
Category: Dessert or Tortilla Wrap
Cuisine: European
Total Time: 35 mins

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Just Now Pour ¼ cup of the egg batter into your pre-heated skillet and swirl the pan evenly until you've coated the bottom with a thin layer of crepe batter. (Add …

Rating: 5/5(1)
Total Time: 25 mins
Category: Breakfast
Calories: 353 per serving
1. In a large bowl, combine eggs, half and half, and olive oil. Whisk until smooth. Optionally, you can season the batter with spices, extracts, sweetener, etc.
2. On medium-low heat, place a 10" non-stick skillet that has been lightly sprayed with non-stick cooking spray. (Adjust heat to slightly above or below medium if necessary.)
3. Pour 1/4 cup of the egg batter into your pre-heated skillet and swirl the pan evenly until you've coated the bottom with a thin layer of crepe batter. (Add more batter to fill if any holes appear.)
4. Cover the pan and cook the crepe batter until it begins to set, which will take 2-3 minutes. Don't overcook it!

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4 hours ago Place the crepe batter in the refrigerator for 1 hour, or up to 48 hours. Heat a small pan sprayed with cooking spray. Pour 1 ounce of batter into the pan and swirl to evenly …

Servings: 20
Calories: 23 per serving
1. Combine all of the ingredients in a blender and pulse for 10 seconds until combined. Place the crepe batter in the refrigerator for 1 hour, or up to 48 hours.
2. Heat a small pan sprayed with cooking spray. Pour 1 ounce of batter into the pan and swirl to evenly spread. Cook for 30 seconds and carefully flip. Cook for another 10 seconds and remove. Lay the crepes out flat to cool. Repeated with the remaining batter. You can stack the crepes for storage once they have thoroughly cooled. Store in a zip lock bag in the fridge or freezer. Serve with any toppings your heart desires. Devour.

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7 hours ago You can double or triple this low carb crepe recipe. Ingredients 1 scoop (35.7g) Keto Friendly Vanilla Protein Powder (or unflavored) 2 eggs 3 Tablespoons dairy-free milk (or milk …

Reviews: 6
Category: Breakfast
Servings: 2
Total Time: 28 mins
1. Heat a non-stick skillet over medium heat.
2. Spray pan with olive oil or oil of choice.
3. In a medium mixing bowl, combine all ingredients and whisk until smooth.
4. Pour 1/3 cup of batter into the pan and swirl until the batter spreads.

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3 hours ago Crepe Recipe 6 ounces very soft cream cheese (170 g) 6 large eggs 1/3 cup grated Parmesan or Asiago cheese (45 g) 1 1/2 tablespoon coconut flour (whisk before measuring) 1 …

Ratings: 53
Calories: 160 per serving
Category: Basics, Breakfast
1. 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.
2. Put a non-stick pan over medium heat. When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with butter. Lightly brush the spatula, too.
3. 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.
4. Let the crepe cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns. You can touch it with your finger to see if it's still wet or just about set. Now, gently work the spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more.

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6 hours ago Makes about 8 large 8" crepes - Less than 1/3 of a carb per crepe. To make smaller 4" size crepes, use just 1-1/2 tablespoons prepared batter per crepe. Crepes freeze well in sealed zip lock bag for up to 2 months.

Estimated Reading Time: 1 min

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6 hours ago Low Carb Crepes. When life hands you flatties, add cream and berries. These are induction-friendly (hold the berries) and gluten-free. Low Carb Crepes. 3 eggs, separated 3 ounces cream cheese 1 tsp baking powder 1/8 tsp cream of tartar 1 packet Splenda 2 Tbsp Davincis Vanilla Syrup (Sugar Free) 2 Tbsp oil. 1 cup whipping cream 3 packets Splenda …

Estimated Reading Time: 4 mins

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6 hours ago Preheat an 8 inch non-stick skillet over medium heat and spray with cooking spray. Add ¼ cup of the batter to the skillet and swirl it around the pan until it coats the bottom. Cook

Rating: 5/5(4)
Total Time: 15 mins
Category: Breakfast, Dessert
Calories: 146 per serving
1. Preheat an 8 inch non-stick skillet over medium heat and spray with cooking spray.
2. Add all the ingredients to a blender and pulse until all combined. The mixture will be thin.
3. Add 1/4 cup of the batter to the skillet and swirl it around the pan until it coats the bottom.
4. Cook for a few minutes until the crepe sets and starts to brown on the bottom.

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3 hours ago Chocolate Keto Crepe Filling — Use our Keto Mocha Mousse recipe to make a satisfyingly creamy chocolate crepe filling. Berries and Cream Crepe — Sugar-free whipped cream, low-carb berries, keto yogurt, maple syrup, and cinnamon. Crepe with Keto Jam Filling — Strawberry, Blackberry Chipotle, and Bacon Jam will all taste great in these keto

Servings: 4
Total Time: 20 mins
Estimated Reading Time: 7 mins

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7 hours ago Pour the batter in the middle, let sit for a second, and then with circular motion let the batter be spread throughout the pan evenly. Cook just the right time: once the edges of the low-carb crepes start to brown, it is time to flip them. Dry Keto Crepes? add few drops of almond milk. Clumpy Batter?

Estimated Reading Time: 7 mins

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5 hours ago Instructions. Toss all ingredients into a blender and blend until all combined. I actually used my little Magic Bullet blender for this recipe. Grab a 10" skillet and place over medium heat with a very small amount of healthy oil or butter. Add 3T batter in the pan then swirl the pan to spread an even layer.

Cuisine: American
Total Time: 15 mins
Category: Breakfast
Calories: 295 per serving

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5 hours ago Instructions Checklist. Step 1. In a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. Beat in the …

Rating: 5/5(144)
Total Time: 25 mins
Category: Breakfast And Brunch, Eggs
Calories: 241 per serving
1. In a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and sugar-free syrup.
2. Melt the butter in a nonstick skillet over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. Swirl to coat the bottom of the skillet. Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.

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2 hours ago Put flour and salt in a medium bowl and stir with a hand whisk. Make a well in the center of the flour mixture and add the egg. Whisk egg and flour while pouring milk into the bowl, stirring well to combine. The batter should be free of lumps. Let stand for 5 minutes. Spray an 8-inch nonstick skillet with nonstick cooking spray.

Rating: 3.8/5(25)
Total Time: 17 mins
Category: Breakfast, Brunch
Calories: 59 per serving

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4 hours ago Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute. Advertisement. Step 2. Heat an 8-inch nonstick skillet over …

Rating: 4/5(1)
Total Time: 45 mins
Category: Breakfast And Brunch, Crepes
Calories: 386 per serving
1. Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
2. Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.
3. Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.
4. To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.

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9 hours ago Calories 135.8kcal. Author: Carine Claudepierre. 4 crepes. Those Almond Flour Crepes contain only 1.4 grams of net carbs per crepe. An easy 4-ingredient recipe with eggs, …

Rating: 4.8/5(443)
Calories: 127 per serving
Category: Breakfast
1. In a medium bowl, whisk the eggs, ground almond, vanilla extract, ground cinnamon, and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps form. Set aside.
2. Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
3. Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/4 cup is what you need to make a 9-inch crepe.
4. Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.

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1 hours ago In a well-greased pan (I use cooking spray), heat on low and add enough batter to make a thin crepe while swirling the pan around. Cook on low heat for approx 2-3 minutes or until edges slightly brown. Flip over and cook for 1 minute and carefully transfer to a plate. Fill with Keto Nutella or your choice of filling. Video Nutrition

Rating: 5/5(6)
Calories: 235 per serving
Category: Dessert

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9 hours ago Use low enough heat for cooking the crepes. High heat will just burn the crepes and make them taste horrible. Chocolate doesn’t stand high heat – it will burn very easily. So, use low heat or at maximum medium-low heat. The recipe makes 4 crepes, so feel free to adjust the recipe according to the number of eaters. The recipe is easy to

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Just Now Here is my take on gluten-free low-carb crepes. I developed this recipe from scratch, mainly because I wanted to satisfy my everlasting need for research and development — and of course to create as palatable result as …

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1 hours ago To cook crepes: Spray a crepe pan or 10-inch non-stick skillet with cooking spray, and heat over medium heat. When hot, pour half the crepe batter into pan, tilting pan so batter thinly covers the bottom of the pan. Lower heat to medium low. Cook until top starts to dry out. Carefully turn crepe over, using a large, thin spatula. Cook other side briefly and remove to serving plate. …

Cuisine: French
Category: Fruit Breakfast
Servings: 2

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9 hours ago Instructions. Add the crepe ingredients to your blender and blend until smooth. Heat a small non stick pan with butter or olive oil cooking spray to coat lightly. Add ¼ cup of batter

Rating: 4/5(1)
Calories: 104 per serving
Servings: 12
1. Add the crepe ingredients to your blender and blend until smooth.
2. Heat a small non stick pan with butter or olive oil cooking spray to coat lightly.
3. Add 1/4 cup of batter to the skillet, lift off the heat while you swirl it all over the bottom of the skillet. Allow to cook 2-3 minutes.
4. Once you start to see some bubbles forming in the center of the crepe and you can loosen your spatula around the edges without it ripping, you can carefully flip it over. Cook another minute on this side and simple slide it off the pan onto a baking pan or plate to cool while you make the rest. Remember watch the heat, if you start to see too much browning on the crepe you made, it will be crispy and hard to roll. Reduce the heat a bit until the next one is more pliable once cooked.

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1 hours ago Servings: 10 Crepes Ingredients 1 Cup / 125g Flour ½ tsp Salt 2 Eggs 1¼ Cups 310ml Milk 2 tbsp Melted Butter extra for cooking Instructions Mix flour and salt in a medium …

Cuisine: French
Estimated Reading Time: 5 mins
Category: Breakfast, Dessert, Lunch
Total Time: 25 mins
1. Mix flour and salt in a medium bowl with a whisk.
2. Mix eggs and milk in a small bowl.
3. Pour the moist ingredients ¼ in a row with the dry ingredients into the bowl and whisk until smooth.
4. Pour the melted butter into the pancake batter and beat it smoothly.

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9 hours ago 1 tablespoon low carb sugar substitute 1 teaspoon cinnamon divided 1 tablespoon butter melted Instructions Mix together the coconut flour, eggs, heavy whipping cream, water, …

Rating: 5/5(2)
Calories: 113 per serving
Category: Breakfast
1. Mix together the coconut flour, eggs, heavy whipping cream, water, confectioner sweetener and ½ teaspoon of cinnamon in a bowl. Blend together until completely smooth. Let the mixture sit for a minute or two. If it becomes too thick, add a bit more water a tablespoons at a time. You want it to be able to smoothly line a skillet when you tilt it from side to side.
2. Heat lightly greased skillet on the stove over medium heat.
3. Add ⅓ cup of the batter to the skillet, and cook for 2-3 minutes on one side before carefully flipping the crepe and cooking for another 30 seconds to one minute on the other side. Repeat step for the remaining 5 crepes.
4. Combine the granulated sugar substitute with the remaining ½ teaspoon of cinnamon and mix to combine.

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2 hours ago The gluten-free and low-carb crepe batter for this recipe is super easy to whip up. All you will need is just one bowl and a whisk to start this …

Rating: 4.6/5(10)
Total Time: 20 mins
Category: Dessert
Calories: 45 per serving
1. Break the eggs into a large bowl. Whisk them until they look uniform and combined.
2. Whisk in the remaining wet ingredients - milk, coconut oil and vanilla extract. Then add coconut flour, tapioca starch and salt.
3. Whisk everything together vigorously until well mixed and no lumps remain.
4. Let the batter stand for at least 10 minutes. This resting time will allow the coconut flour to absorb more of the liquid (the batter will get thicker).

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9 hours ago ALL-PURPOSE CREPE BATTER III 2 eggs 1/8 teaspoon salt 1 cup Carbalose flour 1 cup Carb Countdown 2% milk or 1/2 cream and 1/2 water 1/4 cup butter, melted 2 tablespoons water, to thin batter In a medium mixing bowl, combine the eggs and salt. Gradually whisk in the flour alternately with the cream and water until smooth. Whisk in the butter and up to 2 tablespoons …

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8 hours ago 8 hours ago 8 hours ago Easy 4 Ingredient Keto Crepes Sweet or Savory • Low Carb 6 hours ago Preheat an 8 inch non-stick skillet over medium heat and spray with cooking spray. Add ¼ cup of the batter to the skillet and swirl it around the pan until it coats the bottom. Cook for a few minutes until the crepe sets and starts to … Preview / Show more

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1 hours ago perfect Keto Crepes recipe, while inspired by the sweet French breakfast, is completely sugar-free , delicious and low carb. Made with cream cheese, coconut oil, and coconut flour, the flavor is rich and sweet with the added value of healthy fats and the best coconutty aroma! Im not quite sure about that, but this recipe is amazing! Duration: PREP …

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5 hours ago Melt 1/2 tablespoon of the butter in a small crepe pan or saute pan. Swirl it around to cover all surfaces. Add 1/4 cup of the egg mixture, tilting the pan so that a thin layer is formed that covers the bottom of the pan. Cook until the top is set and shiny. Carefully remove the crepe and set on a plate. Add 1/2 tablespoon of the butter and repeat.

Rating: 4.2/5(22)
Total Time: 25 mins
Category: Light Dinner/Lunch, Low Carb Main
Calories: 442 per serving

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1 hours ago Meanwhile, prepare the batter for the crepes. When the zucchini is tender, remove from heat, and stir in the nuts and vanilla. Crepes. To make the crepes, mix all ingredients in a blender to make a thin batter. Heat a small amount of ghee or coconut oil in a 7" (18 cm) nonstick skillet. Pour a thin layer of batter over the melted ghee. Tilt the pan to spread the batter

Rating: 4.7/5(7)
Total Time: 40 mins
Category: Dessert
Calories: 506 per serving

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7 hours ago Then give these low-carb crepes a try. We realize that most people don't think of pancakes (a crepe is the French word for “pancake”) as a traditional low-carb food. But we came up with a delicious low-carb recipe that will keep you in ketosis (if you’re on the keto diet) and only takes 30 minutes to make.

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5 hours ago This is our basic dessert crepe batter recipe. These light versatile crepes are easy to make, using either an electric crepe maker or a traditional …

Cuisine: French
Total Time: 1 hr 25 mins
Category: Dessert
Calories: 50 per serving
1. In a medium mixing bowl, beat the eggs. Gradually add the flour and sugar alternatively with the milk and water, beating with an electric mixer or whisk until smooth. Beat in the melted butter.
2. Combine the ingredients in the blender jar. Blend for about 1 minute. Scrape down the sides with a rubber spatula and blend for another 15 seconds or until smooth. Do not blend too quickly or the batter may become too bubbly.
3. Refrigerate the batter for at least 1 hour. Cook on an upside-down griddle or in a traditional crepe pan.

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1 hours ago Low Carb Buckwheat Crepes. Updated: Apr 13, 2019. Buckwheat is an interesting ingredient. It's not actually a wheat, it's "grain-like" for sure, but it's not a wheat or grass. Buckwheat is actually related to sorrel and rhubarb and is more common in Asian countries. It is also gluten free, making these not only low carb crêpes but gluten-free crêpes. Oh, and nut …

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3 hours ago Tools To Make Low Carb Crepes. Blender – A high-powered one gets the batter for this keto crepe recipe super smooth. 8-inch Nonstick Pan – This …

Rating: 4.3/5(35)
Total Time: 30 mins
Category: Breakfast
Calories: 125 per serving
1. Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
2. Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, remaining 1/2 cup water, and optional ingredients (if using) in a blender. Blend until smooth.
3. 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.)
4. 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 1-2 minutes, until the edges are dry, then carefully flip and cook for another minute on the other side.

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8 hours ago 5 hours ago 3 Ingredient Low Carb Crepes – Sugar Free Londoner. 9 hours ago Adding a bit of milk and butter to the recipe made a softer crepe that tasted great and more crepe-y, but was difficult to flip over in the pan.These 3 ingredient low carb crepes are the result of me using up all my coconut flour for a batch of low carb rolls. I substituted with psyllium husk - and BINGO.

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9 hours ago Simple crepe recipe that is low carb and gluten-free. We used Pillsbury's Gluten Free Flour. 5 from 1 vote. Print Recipe. Prep Time 30 mins. Cook Time 5 mins. Course Crepes. …

Rating: 5/5(1)
Category: Crepes
Cuisine: French
Estimated Reading Time: 3 mins
1. Crepe Batter
2. In a medium bowl mix the flour, milk, eggs, melted butter, salt and pinch of sugar all together until smooth. Try to not overwork the batter.
3. Place the batter in the refrigerator for 30 minutes. This is done for two reasons. With normal flours with gluten, this process is done to help the gluten relax. Since we aren't using gluten flour the reason for this step is to allow the gluten-free flour to develop more flavor and mainly hydrate.
4. Cooking the Crepes

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1 hours ago This low carb crepe recipe is so versatile! You could make them candy or savory, and select from tons of various toppings. Go forward and eat keto crepes with softened cream cheese and low carb berries, or have slightly enjoyable and spice it up with shredded cheese and ham. Have you ever had crepes although? Whenever I consider them, I consider buttery, golden brown …

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5 hours ago This low carb crepe recipe is so versatile! You could make them candy or savory, and select from tons of various toppings. Go forward and eat keto crepes with softened cream cheese and low carb berries, or have a bit enjoyable and spice it …

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3 hours ago Raspberry Cream Crepes Low Carb-A guest post by: Vicky & Rami-Pin. Raspberry Cream Crepes Low Carb and gluten-free. Everyone loves breakfast! It’s your first meal of the …

Rating: 5/5(1)
Total Time: 20 mins
Category: Breakfast
Calories: 285 per serving
1. To make your crepes, start by combining all your crepe ingredients in a food processor, blender or Nutribullet. Blend for about 20 seconds so that there are no chunks of cream cheese left.
2. Heat a pan over a medium heat until it’s nice and hot. Spray with cooking spray and pour on about a fourth or a fifth of your batter at a time. While you’re pouring, tilt your pan onto all sides so that the crepe batter reaches the edges of the pan creating a very thin layer of batter.
3. Let the crepe cook undisturbed for about a minute or until you see the underside getting dark and the top of the batter setting. Then wedge a spatula underneath it, wiggling gently until it reaches the center and flip! Let the crepe cook on its other side for about 15 seconds.
4. Do this until all your batter is gone. This recipe yields about 5-6 crepes.

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1 hours ago For full instructions, see the recipe card below. Blend. Blend the cream cheese, eggs, and any optional add-ins in a blender or food processor, or in a large bowl using a hand mixer, until the mixture is completely smooth. (Unlike many other keto pancake recipes, there is no need to mix dry and wet ingredients separately.) Fry.

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7 hours ago These low carb crepes made with almond flour, coconut four, and cream cheese make a delicious breakfast or dessert. Stuff them with your favorite sugar-free fillings like …

Rating: 4.3/5(51)
Total Time: 30 mins
Category: Breakfast, Dessert
Calories: 158 per serving
1. In a blender combine cream cheese, eggs, almond flour, coconut flour, heavy cream,& truvia. Puree until well combined and smooth.
2. Set a 8" skillet over medium heat. Add a light coat of butter or oil to the pan. Once hot add just under a 1/4 cup batter to the pan and swirl it around till it covers the entire base. About a 6" crepe.
3. Cook util edges are golden brown and can be loosened with a spatula. Lift the pan and give it a shake, loosening the crepe and sliding it to one side.
4. Flip the crepe and cook on the other side util lightly browned. Remove and lay parchment paper or a plate with lid. If you plan to keep lidded simply sperete each crepe with a piece of parchment paper in between to prevent sticking.

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2 hours ago whisk egg whites, cake batter flavoring, xantham gum, and monk sugar in a bowl. In a WELL greased skillet, pour egg whites to cook. Sprinkle the sprinkles on the uncooked top. Flip egg whites when the bottom is cooked, to cook on the other side. Remove from pan and chill until ready to eat. Eat cold! Nutrition

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8 hours ago Flip the crepe and cook for 20-30 seconds. Remove to a plate. Repeat with the remaining batter. Step 5. Whip the heavy cream with 5 tablespoons of sweetener, cardamom and vanilla using a …

Rating: 4.5/5(2)
Calories: 292 per serving
Total Time: 1 hr 5 mins
1. Microwave the cream cheese in the microwave until softened. Blend the cream cheese, eggs, flour, 3 teaspoons of Swerve and ⅛ teaspoons of xanthan gum together with a stick blender until combined well. Don’t over blend the mixture or it will become fluffy and gelatinous instead of runny like a crepe batter. If this happens, whisk the batter until it breaks the air bubbles.
2. Preheat a small nonstick saute over medium-high heat. You should not need butter to grease the pan, so try the crepes first without. If you do find you need butter, use a pastry brush to swipe the thinnest layer into the pan. Too much butter and the batter will not spread.
3. Add in 2 tablespoons of batter into the hot pan at a time. Add the batter into the center of the pan. Swirl the pan 3-4 times to move the batter around in a circle, being sure to move the batter around to cover any holes.
4. Allow the crepe to cook over the heat, turning the heat down slightly if you see any smoking. Wait until the crepe starts to turn brown on the edges before using a heatproof spatula to start losing the edges. If the crepe is ready to flip you should be able to get the spatula under the very center of the crepe, lift it and flip it over. It should be very easy. If it is not ready, the spatula will rip the crepe. If this happens, push the crepe back together and allow it to cook for a few more seconds. Flip the crepe and cook for 20-30 seconds. Remove to a plate. Repeat with the remaining batter.

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1 hours ago Almond flour crepes are the perfect keto brunch recipe too. To be perfectly honest, the sweet or savory versatility of crepes makes this recipe a …

Rating: 4.5/5(2)
Total Time: 25 mins
Category: Breakfast
Calories: 186 per serving
1. In a blender all almond flour, coconut flour, salt, eggs, coconut oil, sweetener, vanilla and xanthan gum.
2. Blend until mixed together, it will be a thick consistency. Once mixed, as the mixing is blending pour in water until you get a runny consistency like you see in the video.
3. Pour 1/4 cup of mixture onto a preheated and greased skillet over medium-low heat. Swirl the pan in a circular motion to spread how the crepe. (More details how to make them thin above in post) and cook for 2 minutes.
4. Once the sides are brown and begin to "lift up" flip the crepe over.

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Just Now Add cream, milk and salt to roux and cook over low heat, stirring until thickened. Combine the cauliflower with cream sauce. Fill crepes; fold in half and place in shallow baking pan. Melt remaining tablespoon of butter and mix with bread crumbs and cheese. Sprinkle over crepes. Cook in oven about 15 to 20 minutes. Submit a Recipe Correction

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2 hours ago Keto Crepe Cake. A classic mille crêpe uses crepes made of flour. This low carb version uses cream cheese and almond flour, along with a dash of unsweetened soy milk to create thin and …

1. First prepare the crepe batter. In a food processor, combine the almond flour, cream cheese, eggs and sweetener. Mix until well combined. Add a dash milk and mix thoroughly. The consistency of the batter should be nice and thin, add more milk if required (almond flours can widely differ).
2. Add a small amount of butter to a frying pan on low to medium heat. Ensure the butter coats the bottom of the pan. Once hot, add 2 tablespoons of batter and swirl the pan to achieve a thin layer that reaches all the outside edges.
3. Cook until the edges are starting to brown and flip with a spatula. Cook the other side until a light brown color. Remove the crepe from the pan and set aside.
4. Continue with the remaining batter. The batter should make around 6 thin crepes. Set all crepes aside to cool.

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Just Now Add ¼ cup of the crepe batter and quickly swirl the batter around the skillet. Cook the crepes over medium to medium low heat. The crepe should form shape pretty quickly …

Ratings: 16
Calories: 216 per serving
Category: Breakfast, Snacks
1. Combine and mix well ingredients under “the crepe batter” until no lumps. Set the batter aside for a few minutes while preparing the “egg mixture”. The crepe batter will become more smooth after about 5 minutes. Combine and mix well ingredients under “the egg-scallion mixture”. Set aside.
2. Grease a well heated cast iron skillet with 1 tbsp avocado oil or ghee. Add ¼ cup of the crepe batter and quickly swirl the batter around the skillet. Cook the crepes over medium to medium low heat. The crepe should form shape pretty quickly within 10 seconds. Spread 3-4 tbsp egg mixture over the crepe, layer one thin slice of prosciutto*, then flip with a spatula to cook the flip side for about 10 seconds. Set the crepe aside over a large baking rack - egg side up. Repeat the process.
3. While the crepes are still warm to the touch (but not pipping hot), roll them up like a cigar shape and set aside to cool over the baking rack. Optional - add shredded carrots, baby spinach, and/or avocado slices. Try not to overfill the crepe or it will be hard to hold shape.
4. Enjoy them as a whole like a burrito or slice them to individual sushi roll shape. Serve with my Keto Scallion Dipping Sauce or Paleo Ketchup, Hot Sauce or any dipping sauce you like!

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4 hours ago This recipe uses a combo of my favorite low-carb flours, plus some delicious pumpkin puree and pumpkin spices. These pumpkin spice crepes are the best healthy crepes

Rating: 4.9/5(269)
Total Time: 15 mins
Category: Breakfast
Calories: 153 per serving
1. In a large mixing bowl, beat the eggs with vanilla essence and pumpkin spices.
2. Add in pumpkin puree, almond meal, coconut flour, and sugar-free crystal sweetener. Vigorously whisk to avoid, as much as possible, forming coconut flour lumps. It's fine if there are a few small ones, don't worry. Or you can also use an electric beater for a smoother batter.
3. You should have a slightly thick batter by now. Set aside 5 minutes to let the fiber absorb the liquid. The batter will get slightly thicker.
4. Grease a crepe pan with an oil spray or rub vegetable oil on your pan using a piece of absorbent paper. I usually use 1/2 teaspoon before cooking each crepe. Don't leave the oil on the pan or you will fry the crepe.

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Frequently Asked Questions

How do you make low carb crepes?

Adding a bit of milk and butter to the recipe made a softer crepe that tasted great and more crepe-y, but was difficult to flip over in the pan. These 3 ingredient low carb crepes are the result of me using up all my coconut flour for a batch of low carb rolls.

What is the recipe for crepe batter?

Dessert Crepe Batter. Ingredients. 4 eggs. 1 cup flour. 2 tablespoons sugar. 1 cup milk. 1/4 cup water. 1 tablespoon melted butter.

How many carbs in a crepe?

For more low carb crepes recipe, check my recipes below: Those Almond Flour Crepes contain only 3.8 grams of net carbs per crepe. An easy 4-ingredient recipe with eggs, almond flour, coconut oil, and cinnamon. The Best low-carb dairy-free crepes. Gluten-free, paleo, and sugar-free.

What is the best keto crepes?

Almond Flour Crepes are a fabulous low carb keto breakfast for the whole family. Who doesn't love crepes? Oh, for crepe's sake, we all do. In a blender all almond flour, coconut flour, salt, eggs, coconut oil, sweetener, vanilla and xanthan gum. Blend until mixed together, it will be a thick consistency.

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