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Low Carb Crepes
Recipe

7 INGREDIENTS • 10 STEPS • 30MINS

Low Carb Crepes

4.7
3 ratings
Delicious low-carb gluten-free crepes made with coconut flour and Parmesan cheese can be used for sweet or savory dishes. No matter how you and your family like to enjoy your crepes, this low carb version is a must try!!
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Delicious low-carb gluten-free crepes made with coconut flour and Parmesan cheese can be used for sweet or savory dishes. No matter how you and your family like to enjoy your crepes, this low carb version is a must try!!
30MINS
Total Time
$1.67
Cost Per Serving
Ingredients
Servings
10
US / Metric
Cream Cheese
3/4 cup
Philadelphia Original Soft Cheese, softened
Granulated Erythritol
1 tsp
Granulated Erythritol
or Sweetener
optional
Coconut Flour
1 1/2 Tbsp
Coconut Flour
Xanthan Gum
1/8 tsp
Butter
2 Tbsp
Butter, melted
Nutrition Per Serving
VIEW ALL
Calories
147
Fat
12.9 g
Protein
6.3 g
Carbs
2.5 g
Add to plan
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Low Carb Crepes
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Place the softened Philadelphia Original Soft Cheese (3/4 cup), Farmhouse Eggs® Large Brown Eggs (6), Grated Parmesan Cheese (1/3 cup), and optional Granulated Erythritol (1 tsp) in the blender. Blend on low until the ingredients are completely combined.
step 1 Place the softened Philadelphia Original Soft Cheese (3/4 cup), Farmhouse Eggs® Large Brown Eggs (6), Grated Parmesan Cheese (1/3 cup), and optional Granulated Erythritol (1 tsp) in the blender. Blend on low until the ingredients are completely combined.
step 2
With the blender running, sprinkle the Coconut Flour (1 1/2 Tbsp) and the Xanthan Gum (1/8 tsp) over the batter and continue blending until thick, scraping the sides down at least once.
step 2 With the blender running, sprinkle the Coconut Flour (1 1/2 Tbsp) and the Xanthan Gum (1/8 tsp) over the batter and continue blending until thick, scraping the sides down at least once.
step 3
Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes.
step 4
Put a non-stick pan over medium heat. Have handy a thin wide spatula, a pastry brush, a 1/4-cup measure and a dinner plate for the cooked crepes.
step 4 Put a non-stick pan over medium heat. Have handy a thin wide spatula, a pastry brush, a 1/4-cup measure and a dinner plate for the cooked crepes.
step 5
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 Butter (2 Tbsp). Brush the spatula, too.
step 6
Stir the batter. Pour the batter into the 1/4-cup measure and then into the middle of the pan. 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.
step 6 Stir the batter. Pour the batter into the 1/4-cup measure and then into the middle of the pan. 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.
step 7
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.
step 7 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.
step 8
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.
step 8 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.
step 9
Remove the crepe to the plate and begin the process again making sure to lightly butter the pan and the spatula after each crepe.
step 10
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.
step 10 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.
Tags
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Breakfast
Gluten-Free
Brunch
Keto
Low-Carb
Healthy
Shellfish-Free
Vegetarian
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