Perfect Keto Crepes

These are so simple to make and are extremely versatile. You can use them as a sandwich “wrap”, taco shells (cook thinner and crisper ones), enchilada wraps or just as they are; crepes, sweet or savoury! I hope you enjoy them! They are based off of a recipe we used to use when I worked at a french bakery…just slightly lower-carb 😉

Serves: 2

Ingredients:

180ml cream (10, 18 or 35% should all work but I prefer 18%)
2 eggs
2 tsp butter, melted
1/4 cup + 1 tbsp(35g) almond flour
1 tbsp + 1 tsp coconut flour(10g) (you can add more if batter is too “wet” after you do a test crepe)
1/4 tsp xanthan gum
1/4 tsp each of salt & pepper (savoury)

1/4 tsp salt, 1 tbsp sweetener of choice + 1/2 tsp vanilla extract (sweet)

Directions:

Heat a non-stick pan over medium heat.
Whisk together the eggs, cream and butter until smooth.
Stir in the flour and again whisk until as smooth as possible.
Grease your hot pan (spray oil or butter), pour about 1/6th of the batter in the center of the pan and rotate it several times to form a circle.
Let the crepe cook for 3-5min on the first side and about another 1-2min on the second side. (Don’t rush this, just check when the crepe begins to hold together before flipping. (TIP: SMALL-MEDIUM CREPES WORK BEST)
Place on a plate and fill with whatever your hear desires!

I like to roll my savoury ones up with ham and swiss cheese and dip them in ranch.

For the sweet ones, filling them with home-made hazelnut butter, and topping them with lightly sweetened whipped heavy cream and strawberries is perfect.

Enjoy! 🙂