My friend has a New Year’s Day (does this get capitalized?) tradition of making crepes, and since CM and I spent New Year’s Eve with her and her husband, we were there in the morning for crepe time! Of course, they weren’t low carb crepes, but I’m not one to turn down a specially-made, tradition crepe.
So, today, I decided that I wanted to come up with my own low carb crepes to enjoy the rest of the year. They actually ended up being pretty easy, but it’s definitely important to follow the recipe carefully. The pan is super important, and if you don’t have a good nonstick, things will fall apart!
Food Advertising by
Baking Notes for Low Carb Crepes:
- I used water for these, but you could easily use milk, or a non-dairy milk substitute.
- The heavy cream could be substituted for full fat canned coconut milk.
- Frying these in ghee would make them extra rich and delicious!
- The first batch of low carb crepes I made was plain, the second added freeze dried strawberries. I find myself adding freeze dried fruit to a lot of recipes, because it’s a fairly cheap and easy way to add flavor without too much sugar. I also like that freeze dried fruit lasts a long time, and can live happily in my pantry.
- If you’re adding in any kind of dried fruit, or solid mix-in, I would strongly recommend using a high powered blender. Otherwise, things don’t mix properly and you end up with a crepe that breaks. Trust me!
- Your first crepe will likely turn out a little…sad. It’s like that first pancake. This is just a fact of life
- A good nonstick pan is essential. I really like the Aeternum pans from Bialetti. Totally worth every penny.
- Handle these carefully! Crepes are super delicate.
Low Carb Crepes (two ways!)
Ingredients
-
For Plain Crepes:
- 2 tbsp coconut flour
- 4 tbsp (1/4 cup) heavy cream
- 2 large eggs
- 1/2 cup water
- pinch of salt
- butter for the pan
-
For Fruit Crepes:
- 2 tbsp coconut flour
- 4 tbsp (1/4 cup) heavy cream
- 2 large eggs
- 1/2 cup water
- pinch of salt
- 1 tsp vanilla extract
- 2 tbsp freeze dried fruit
- butter for the pan
Method
- Heat a nonstick pan on medium heat, and butter the pan with an even coat. I like to take a chuck of butter and rub it on the pan to get even coverage.
- Add all ingredients to your blender, and blend until completely smooth.
- Pour about two tablespoons of batter on the center of the pan, and smooth into a thick layer until you get a crepe that is very thin and about 5-6" in diameter.
- Wait. You want the whole crepe to have little bubbles all over and be cooked evenly, and for the edges to be golden and peeling up from the pan a bit. When this happens (3-5 minutes of cooking, usually), carefully flip the crepe and cook for another 30 seconds. You're going to want to be super careful here.
- Re-butter pan and repeat 7 more times.
- Fill with whatever you'd like (I used skyr) and eat!
Notes
Nutrition facts is for plain recipe, and includes 1 tbsp butter used to fry the crepes!
Hello.
Would these work with coconut milk or almond instead of the heavy cream. My stomach doesn’t tolerate cow’s dairy very well.
Also, although your question was likely rhetorical….(from an editor’s blog):
Holidays, both religious and secular, are typically capitalized. As are religious seasons. (Not winter, spring, summer, and fall but seasons such as Advent and Lent.)
Holidays such as Christmas, Thanksgiving (in the US), Halloween, New Year’s Day, and Boxing Day (in the UK) are always capitalized.
When the words day and eve are part of the holiday name, capitalize them as well.
Even when the holiday name is shortened—for example, from New Year’s Eve (or New Year’s Day) to New Year’s—capitalize the shortened name.
:)
Haha, thank you for the lesson!! :)
These do work with coconut milk (the heavier kind from a can works best)!
Great post! is one serving four crepes or two?
It’s four!! I’m clearly terrible at typing. Thanks for catching this!