Cutting down on carbs? No need to feel totally deprived of all of your favorite treats. These low-carb gluten-free crepes are truly delicious. They can be made sweet or savory depending on how you plan to enjoy them. And don’t be fooled by the picture …they really are easy to make. This recipe comes from Kim Hardesty at Low Carb Maven. If you are following a low carb or keto diet (or just cutting down on carbs where you can) be sure to check out her blog. So many amazing recipes.
The secret ingredient on this one is parmesan cheese. Who would think that would work? It really does help to hold the crepes together. And you don’t taste it when you sample the crepes. Even the sweet ones.
Once you have all ingredients blended, let the batter sit for just a few minutes. Meanwhile, gather the tools you’ll need to streamline the process …a non-stick pan, a 1/4-cup measure, a thin wide spatula & a pastry brush. The most important tool on this one is the non-stick pan. Without that, making these crepes would be just about impossible. This is one of my favorites.
You’ll know that the crepe is ready to be flipped when it appears to have a dull finish and the edge is very slightly browned. Use caution at this point since the crepe will be very tender and can easily tear. It really does help to brush some of the melted butter on the spatula so that the crepe won’t stick to it as you slide the spatula underneath.
Once the crepes are cooked, there is no limit to the ways that they can be used. Fill them with savory ingredients for lunch or dinner. Or how about a variety of berries topped off with freshly whipped cream? I’d like to share an idea for a breakfast treat.
When my children were small, their favorite treat from their “Bobbi” was what they referred to as “nanashnicki.” Bobbi was their wonderful Polish grandmother who loved to make sweet treats for them. Of course, the traditional Polish name for grandmother is Babcia, (pronounced bahp-CHAH}. But when you’re just learning to form your words as a toddler that can be a tough one to master. So my oldest daughter, Kim, decided that Bobbi was way better and easier. And that was it. Bobbi became her official name. For all of our children.
She would make these yummy Naleśniki (thin Polish crepes) filled with cottage cheese, rolled up and topped off with a generous sprinkling of cinnamon & sugar. It was a favorite for all three kids. But once again, that Polish word was a tough one so Bobbi helped them come up with their own version …nanashnicki. So easy to make and so delicious. Like eating dessert for breakfast.
No matter how you and your family like to enjoy your crepes, this low carb version is a must try!!
the best low carb crepes
Recipe from Low Carb Maven
Delicious low-carb gluten-free crepes made with coconut flour and Parmesan cheese can be used for sweet or savory dishes.
- 6 ounces cream cheese, softened (170 grams)
- 6 large eggs
- 1/3 cup grated Parmesan cheese (45 grams)
- 1 teaspoon erythritol, or other sweetener (optional)
- 1 1/2 tablespoons coconut flour (23 ml)
- 1/8 teaspoon xanthan gum
- 2 tablespoons butter, melted
Place the softened cream cheese, eggs, grated Parmesan cheese, and optional 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.
Put a non-stick pan over medium heat. Have handy a thin wide spatula, a pastry brush, a 1/4-cup measure & a dinner plate for the cooked crepes. 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 some melted butter. Lightly brush the spatula, too.
Stir the batter. Pour the batter into the 1/4-cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Quickly 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. Try to get the batter to go around the pan 2 or 3 times, ever increasing the size of the circle before it stops, resulting in a 6 to 7-inch crepe.
Allow the crepe to cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns slightly. Now, gently work the buttered 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.
Remove the crepe to the plate and begin the process again making sure to lightly butter the pan and the spatula after each crepe. Stack the crepes one on top of the other. Let them cool, then lightly cover them and place them in the refrigerator or use them right away. To freeze them, place a piece of waxed paper between each crepe, put the stack in a zip-lock bag and place them in the freezer.
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