🥞 Keto Crepes
🧾 Ingredients (makes 6–8 crepes)
- 4 large eggs
- ½ cup cream cheese (softened)
- ¼ cup almond flour
- ¼ cup unsweetened almond milk (or water)
- 1 tablespoon melted butter or coconut oil
- ½ teaspoon vanilla extract (optional for sweet crepes)
- Pinch of salt
- Sweetener to taste (optional, for dessert version)
🥣 Instructions
1. Make batter
- Add all ingredients into a blender
- Blend until completely smooth (no lumps)
(You can also whisk by hand, but blending gives best texture.)
2. Rest batter (important)
- Let batter sit for 5–10 minutes
- This helps it thicken slightly and improves texture
3. Cook crepes
- Heat a non-stick pan on medium-low heat
- Lightly grease with butter or oil
- Pour a small amount of batter (¼ cup)
- Swirl pan to spread thin
4. Flip
- Cook 1–2 minutes until edges lift
- Flip carefully and cook another 30–60 seconds
🍽️ Serving Ideas
Sweet keto crepes:
- Sugar-free whipped cream
- Berries (strawberries, blueberries)
- Peanut butter or almond butter
- Keto chocolate spread
Savory keto crepes:
- Cheese + spinach
- Chicken + mayo
- Eggs + avocado
- Cream cheese + smoked salmon
💡 Tips
- Keep heat low—keto crepes burn faster than regular ones
- Use a good non-stick pan for easy flipping
- Batter should be slightly runny for thin crepes
- Let first crepe “test” pan heat
🔄 Variations
- Coconut flour version: use 2 tbsp coconut flour + extra liquid
- Cheese crepes: add shredded parmesan for extra structure
- Protein boost: add 1 scoop unflavored protein powder