CREPES ARE THE PERFECT TREAT ANY TIME OF DAY
I know that making French crepes sounds overwhelming for some people but trust me when I say these are just as easy to prepare as you would make fluffy keto pancakes.
This week we decided to make keto crepes for everyone to enjoy at home but without the gluten and sugar. Breakfast is typically something easy in our family which also includes pancakes, french toast or waffles.
These beauties are my version of low-carb, keto crepes British-style however the only British in this recipe is the guy that makes them. I’m no stranger to making crepes though. Growing up in the UK we ate more crepes than we did pancakes so I’m familiar with this French cuisine thanks to my mum. Crepes with lemon filling sprinkled with confectioners sugar were one of my favourites in my teens.
What is a crepe?
A crêpe or crepe is a type of very thin pastry. Crêpes are usually of two types: sweet crêpes and savoury galettes.- Wikipedia
Our aim is to keep any keto recipes that we create simple and without extra hassle because nobody loves to be in the kitchen all day. Plus, clean-up is a breeze after making these keto crepes unlike the other recipes that sometimes end up everywhere, including the ceiling.
The Keto diet plan is actually very intriguing because the foods my wife eats are all the foods we’ve been told to stay away from in excess. Enjoying butter, mayo, avocado, coconut oil, bacon and other fats in her diet is the norm because it fills her up without all the carbs. Carbs and excess protein are killers in any diet as is sugar so certainly 3 components of her lifestyle that she has either eliminated or restricted.
For these keto crepes we used Psyllium husk as a binder which is also fiber filled so it helps to keep your digestive tract regular. Every low-carb eating plan needs to have fiber and most do which also helps decrease your net carbs if you decide to count them as part of your figures.
What is Psyllium Husk?
Add psyllium husk to your breakfast cereals, smoothies, yogurts, fruit juices or soups and stews for added dietary fibre. Psyllium husk mixed with cereal is also great added to muffins, cookies and loaves, sprinkled in your salads or as a replacement for breadcrumbs in meat loaf or hamburger patties.
It is important to consume plenty of liquid before and after eating psyllium husk, as it absorbs liquid in your digestive system which can cause dehydration. Before introducing psyllium husk into your diet, it is recommended that you consult your doctor for any allergies or side effects to medication. – The Bulk Barn
We buy our Psyllium husk powder online and have it shipped to our house since we find that easier and prices are comparable to shops in town.
How to make keto crepes
Crepes are generally made with whole eggs and egg whites to add that fluffy texture to them. For this recipe I chose to use 4 large eggs and 6 egg whites along with room temperature cream cheese, psyllium husk, baking soda, baking powder, coconut flour, pink Himalayan salt, melted butter and unsweetened almond milk.
The great thing about these keto crepes is you can enjoy them sweet or savoury by adding different spices to them. I like to stuff or roll them with filling afterwards so I tend to stick to plain keto crepes for the two of us.
Even our little guy loves these keto crepes with strawberries and whipped cream. On occasion we both add Greek Yogurt or a cream cheese filling to the middle for a heavier breakfast.
The key to making the best keto crepes is a well mixed batter and using a hot griddle. I’m not a fan of using frying pans for keto crepes or pancakes because of the flip factor. I like to have room to flip and drop and not worry about hitting the side of the frying pan. If you must use a frying pan just go easy and pray it lands in the middle when you do your magical flip.
I blend everything up using our handy stick blender which my wife received as a laughable years of service work gift but we’ve used it SO MUCH over the last 10 years. We joke about it all the time how we laughed about getting it but it’s one of the most used kitchen tools in our stash.
Mix all the ingredients in a bowl using your stand mixer, hand mixer or stick blender. It’s really that easy. We let the batter for the keto crepes come together for about 5 minutes while we heat up the griddle.
To scoop out the batter we use a 1/2 cup measuring cup to scoop and pour. Our aim is to keep all the keto crepes the same size as it looks better for presentation. Once you can see the bottom of the crepe lift a bit and you might also see bubbles it’s time to flip. Stand back and with your spatula get right in there like you’re on The Food Network and flip that beauty.
Some people like to fold their crepes in half and then once again before serving unless they are stuffing them. I try to not to stack them but if you want to because you will be using them right away that’s perfectly fine. Otherwise if we refrigerate them we add pieces of wax paper in between each one.
You can enjoy keto crepes hot straight from the griddle unless you want to stuff them. Once cooled we fill our keto crepes with whatever fillings we have on hand and in this case it was strawberries and whipped cream.
We topped our keto crepes with E.D Smith sugar-free syrup which you can find at just about any Ontario grocery store in the maple syrup section for under $4 a bottle.
Ideally, keep the recipe simple and use fillings as accessories unless you just like your keto crepes plain.
- 4 large eggs
- 6 large egg whites
- 2 tablespoons psyllium husk powder
- 2 tablespoons coconut flour
- ⅓ cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon pink Himalayan salt
- ½ cup unsweetened almond milk
- 3 tablespoons room temperature full fat cream cheese
- butter for frying
- In a mixing bowl or blender add all of the above ingredients and blend until well combined.
- Turn your griddle on to medium high heat while your crepe batter settles
- Add butter to coat the griddle then with your measuring cup add half cup of batter and let it cook. Depending on how big you want your crepes you can use more or less batter.
- Once you see the crepes start to bubble and lift which takes about 2 minutes use a spatula to flip.
- We tend to make 2 crepes on our griddle at once so we don't crowd them up which makes flipping difficult. After you flip the crepe it will cook faster about 1 minute before finishing.
- Once done add them to a dish to cool or serve right away with your favourite toppings.
- If we have extras for the next day we add parchment or wax paper in between so the crepes don't stick together.
Enjoy your keto crepes as part of your low-carb diet menu and remember that you can eat them any time of day!
Discussion: What would be the first way you’d like to try keto crepes? Plain, sweet or savoury fillings, syrups? Leave a comment below and I’ll respond back to you.
According to Atkins Low Carb Counter.
4-6 small to medium crepes per serving or 2 large per serving 20 grams fat/ 6 grams Carbs, 3.6 grams dietary fiber
Please share this recipe with your friends if you think they might like it and please leave a review and tell me what you think. You can also pin the recipe on Pinterest and share on just about every social media outlet. Big Thanks.
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