Keto Crepes Food
KETO CREPES
Keto crepes are quick and easy; you'll love the savory flavor from Parmesan cheese and coconut flour and the rich texture from cream cheese.
Provided by Sarah
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Place eggs, cream cheese, Parmesan cheese, and erythritol in a blender; blend on low until ingredients are completely combined. Sprinkle in coconut flour and xanthan gum while blender runs. Continue blending until thick, scraping the sides of the blender down at least once. Blend on medium speed for a few seconds. Let batter sit for 3 to 5 minutes.
- Heat a nonstick saucepan over medium heat; when a drop of water sizzles, it is ready. Reduce heat slightly. Lightly brush the pan and a spatula with butter.
- Stir the batter. Pour into a 1/4 cup measure and pour into the middle of the pan. Tilt the pan in a circular motion to spread the batter into 6- to 7-inch circle. Cook the crepe until the top looks dull and the edges brown, about 1 1/2 minutes. Work the spatula under the crepe; lift the edge. Grasp the crepe gently with the fingers of your other hand and lift it higher while sliding the spatula further under. Flip and cook 15 to 20 seconds more.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 2.2 g, Cholesterol 339.2 mg, Fat 27.1 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 14.6 g, Sodium 356.8 mg, Sugar 0.7 g
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- Add all the ingredients into a blender and blend at high speed until creamy and smooth. You may have to stop the blender, scrape down the side of the jug as some flour may pulse on the sides, and repeat blending until smooth. Overall it shouldn't take more than 45 seconds to create a smooth keto crepe batter.
- Heat a non-stick 10-inch crepe pan - I used a Tefal French Crepe pan - under medium heat. Rub the pan's surface with a piece of absorbent paper covered with a teaspoon of coconut oil or grass-fed butter. Don't leave too much oil on the pan, or you will fry the crepes.
- Pour 1/3 cup of batter into the pan, then tip and rotate the pan fast to spread the batter as thinly as possible and cover the entire pan. It takes a bit of time and practice. Watch my picture above in the post to see the angle I give to the pan to spread the batter evenly. If your batter is too thick and doesn't spread well, that is ok. Stir in 1 or 2 extra tablespoons of almond milk in the batter to thin it out.
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