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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.

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Recipe Summary

prep:
10 mins
cook:
2 mins
additional:
3 mins
total:
15 mins
Servings:
4
Yield:
8 crepes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If you prefer, you can use Asiago cheese in place of Parmesan cheese.

Nutrition Facts

311 calories; protein 15.2g; carbohydrates 2.2g; fat 27.1g; cholesterol 339.2mg; sodium 356.8mg. Full Nutrition
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