Imagine indulging in a mouthwatering crepe that's not just incredibly delicious, but also fits perfectly into your keto, low-carb, and gluten-free lifestyle! These protein-packed crepes are about to revolutionize your breakfast game, offering a tantalizing solution for health-conscious food lovers who refuse to compromise on taste. Whether you're a fitness enthusiast, a diet-conscious foodie, or simply someone who loves amazing flavors, these crepes will transform your morning routine and leave you craving more.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 2 servings
Ingredients
- 1 cup almond flour
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the eggs, almond milk, vanilla extract, and salt until well combined and smooth.
- Gradually add the almond flour to the wet ingredients, whisking continuously to prevent lumps. Mix until you have a thin, smooth batter with a consistency similar to heavy cream.
- Let the batter rest for 5 minutes to allow the almond flour to fully absorb the liquid and settle.
- Heat a non-stick crepe pan or 8-inch skillet over medium-low heat. Lightly grease the pan with butter or oil to prevent sticking.
- Pour approximately 1/4 cup of batter into the center of the pan, quickly tilting and rotating the pan to spread the batter in a thin, even layer covering the entire bottom.
- Cook the crepe for 1-2 minutes until the edges begin to look dry and the bottom is golden brown. Use a thin spatula to carefully check the underside.
- Gently flip the crepe and cook the other side for an additional 30-45 seconds until lightly golden.
- Transfer the cooked crepe to a plate and repeat the process with remaining batter, adding a small amount of butter or oil between each crepe.
- Stack the crepes between parchment paper to prevent sticking if not serving immediately.
- Serve warm with your choice of sweet or savory fillings such as cream cheese, berries, sugar-free syrup, or scrambled eggs and cheese.
Tips
- Ensure your batter is completely smooth by whisking thoroughly and letting it rest for exactly 5 minutes.
- Use a non-stick pan and maintain medium-low heat to prevent burning.
- The first crepe is always a test - don't get discouraged if it doesn't turn out perfect!
- Tilt and swirl the pan quickly to create thin, even crepes.
- Use a thin, flexible spatula for easy flipping.
- If the batter thickens while cooking, add a tiny splash of almond milk to thin it out.
- Stack crepes with parchment paper to prevent sticking and keep them warm.
- Experiment with both sweet and savory fillings to keep things exciting!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 8g
Protein: 15g
Fat: 26g
Saturated Fat: g
Cholesterol: 190mg
