Crepes for Breakfast! Low-Carb and Gluten-Free recipe!

Crepes for breakfast? Many of us would say ‘Of course’. And it would be the right answer with this low-carb and gluten-free version. So now everyone can find the recipe for crepes, no matter the diet you comply with.

This recipe makes 6 servings (crepes). Nutritional value per serving: 139 kcal, Net Carbs 1.7 g, Protein 10.8 g, Fat 9.8 g.

Ingredients that you need:

  • ¼ cup (40 g) organic coconut flour
  • 2 tablespoons Erythritol crystals
  • 2 tablespoons vanilla-flavored whey protein
  • 6 organic free-range eggs
  • 2 oz. (60 g) unflavored, unsweetened full-fat cream cheese (without food additives)

Preparation: Mix the coconut flour, Erythritol and whey protein in a small bowl. Then place the eggs and the cream cheese in a large bowl. Whisk with an electric mixer until there are no lumps of cream cheese.

Then add gradually the dry ingredient mixture, mixing all the time while adding. Cover, and let the mixture stand for 30 minutes at room temperature.

Heat a nonstick frying pan over medium heat. Add a generous amount (1–2 teaspoons) of butter to the hot pan and let the butter melt completely.

When the butter is not foaming anymore, pour about 1/3 cup (80 ml) of the mixture onto the frying pan, or until the bottom of the pan is very thinly covered by batter.

Cover the pan and bake the crepe until the bottom is light brown and there is no fluid left on top. Flip over, and cook until the bottom of the other side has got some color.

Repeat with remaining mixture, until all done. Serve the crepes hot or warm.

Tips for easier preparation of crepes

For the best quality of crepes, be sure to use high-quality coconut flour. Gritty and flaky coconut flour produces gritty and flaky crepes, and powerful-tasting coconut flour produces dull-tasting crepes. The best is to find coconut flour which has almost no odor and is fine, white and smooth.

You can sift the dry ingredients for the smoothest and guaranteed lump-free result.

Be sure to use a nonstick frying pan and an ample amount of butter to guarantee that the crepe will be easy to flip and to remove from the pan.

Medium heat produces the best results. Higher temperatures naturally burn the crepes easily, and with low temperatures, you are just wasting your time.


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