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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.

Servings 8 to 10 crepes
Author Rosemary Stelmach

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.