The Perfect Crepe Recipe

The Best Almond Flour Keto Crepes Perfect Keto

WEBOct 28, 2019 · Slowly sprinkle in almond flour and salt. Set aside. Preheat a non-stick pan or crepe pan and coat with a little butter, coconut oil, or …

Rating: 5/5(2)
1. Add eggs and milk to a stand mixer, large bowl, or blender. Whip for 1 minute until they’re light and fluffy. Slowly sprinkle in almond flour and salt. Set aside.
2. Preheat a non-stick pan or crepe pan and coat with a little butter, coconut oil, or nonstick spray. Place over low to medium heat.
3. Pour 1/4 cup of crepe batter into the pan and gently swirl to an even circle shape. Cook for 1-2 minutes until golden brown. Flip (using a spatula) and cook for an additional minute. Total cooking time will depend on how large and thick you make your crepe.
4. Prepare a sweet filling with whipped heavy cream and berries, or make a savory crepe with whipped cream cheese, sour cream, eggs, veggies, etc.

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Simple Golden Keto Crepes Recipe I'd Rather Be A Chef

WEBApr 2, 2024 · What are the Ingredients to Make this Keto Crepes Recipe? Eggs: The foundation of the crepes, providing structure and helping to …

Rating: 5/5(1)

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Keto Crepes (Coconut Flour) Low Carb Maven

WEBMay 2, 2016 · Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan …

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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