📝 About This Recipe
Experience the delicate, lacey elegance of traditional French crepes reimagined for a low-carb lifestyle. These crepes are remarkably flexible and light, swapping heavy wheat flour for fiber-rich coconut flour and protein-packed eggs. With a subtle hint of vanilla and a buttery finish, they serve as the perfect canvas for both sweet and savory keto-friendly fillings.
🥗 Ingredients
Crepe Batter
- 1/4 cup Coconut Flour (sifted to remove lumps)
- 4 ounces Cream Cheese (softened to room temperature)
- 4 pieces Large Eggs (at room temperature)
- 1/4 cup Unsweetened Almond Milk (or heavy cream for a richer texture)
- 2 tablespoons Grass-fed Butter (melted and slightly cooled)
- 1 tablespoon Monk Fruit Sweetener (granulated or powdered)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1/8 teaspoon Sea Salt (to balance flavors)
For the Pan
- 2 tablespoons Unsalted Butter (for greasing the skillet)
Suggested Toppings
- 1/2 cup Fresh Raspberries (washed and dried)
- 1/2 cup Heavy Whipping Cream (whipped to soft peaks)
- 2-3 tablespoons Sugar-free Maple Syrup (for drizzling)
👨🍳 Instructions
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1
In a high-speed blender, combine the softened cream cheese, eggs, melted butter, almond milk, and vanilla extract. Blend on medium speed for 15 seconds until the mixture is completely smooth and frothy.
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2
Add the sifted coconut flour, monk fruit sweetener, and sea salt to the blender. Pulse several times until just combined, being careful not to over-mix which can introduce too much air.
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3
Allow the batter to rest for at least 5-10 minutes. This is a crucial step as coconut flour is highly absorbent and needs time to hydrate, resulting in a batter that won't tear.
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4
Check the consistency; it should be thin and pourable, similar to heavy cream. If it has thickened too much during the rest, whisk in an extra tablespoon of almond milk.
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5
Heat a 8-inch non-stick skillet or crepe pan over medium-low heat. Lightly coat the surface with a small amount of butter using a silicone brush or paper towel.
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6
Pour approximately 3 tablespoons (just under 1/4 cup) of batter into the center of the hot skillet.
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7
Immediately lift the pan and tilt it in a circular motion to spread the batter thinly and evenly across the bottom of the pan.
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8
Cook for about 2 minutes. You will know it is ready to flip when the edges look dry and slightly golden, and small bubbles appear on the surface.
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9
Carefully slide a thin offset spatula under the edge. Gently flip the crepe. The second side only needs about 30-45 seconds to set.
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10
Slide the finished crepe onto a plate and cover with a clean kitchen towel to keep it warm and pliable.
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11
Repeat the process with the remaining batter, greasing the pan lightly between each crepe if necessary.
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12
Serve immediately while warm, or stack them with parchment paper in between if saving for later.
💡 Chef's Tips
Always ensure your cream cheese is truly room temperature to avoid tiny white lumps in your batter. If your crepes are breaking, they may be too thin; try adding 1 extra teaspoon of coconut flour to the remaining batter. Use a dedicated non-stick crepe pan for the best results, as the low sides make flipping much easier. Don't rush the heat; medium-low is the 'sweet spot' to prevent the coconut flour from scorching before the egg sets. To make these savory, simply omit the monk fruit and vanilla and add a pinch of dried herbs like chives or parsley.
🍽️ Serving Suggestions
Fold into triangles and top with a dollop of keto-friendly whipped cream and fresh lemon zest. Spread with a thin layer of sugar-free hazelnut cocoa spread and sliced strawberries. For a savory brunch, fill with sautéed spinach, mushrooms, and a sprinkle of feta cheese. Pair with a hot Bulletproof coffee or a chilled hibiscus iced tea for a refreshing morning meal. Roll them up with a slice of smoked salmon and a smear of chive cream cheese for an elegant appetizer.