Best Low Carb Crepes Recipes

LOW-CARB PANCAKES OR CREPES

Steps:

• Preheat an electric griddle to 225 degrees F (107 degrees C).
• Blend eggs and cream cheese in a blender until smooth. Add maple syrup, coconut flour, and cinnamon; blend until batter is smooth.
• Spray the preheated griddle with cooking spray. Pour batter onto the griddle to form small pancakes. Cook until edges set and do not tear when lifted with a spatula, 5 to 7 minutes. Flip pancakes gently with 2 rubber spatulas. Cook until second side is set, about 5 minutes. Repeat with remaining batter, spraying griddle between batches.

LOW-CARB SAVORY BREAKFAST CREPES

Steps:

• Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
• Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.
• Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.
• To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.

LOW CARB PANCAKE CREPES

Steps:

• In a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and sugar-free syrup.
• Melt the butter in a nonstick skillet over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. Swirl to coat the bottom of the skillet. Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.

LOW-CARB CASSAVA CREPES

Steps:

• Mix milk, egg whites, butter, sugar, lemon juice, and salt together. Gradually add cassava flour, mixing until well combined and no longer lumpy. Batter should be very thin but thick enough to coat a spoon.
• Preheat a nonstick pan over medium-low heat. Add about 1/4 cup batter to pan and immediately swirl the pan until crepe is as thin as possible. Cook until barely golden brown, about 3 minutes on each side. Plate crepe and repeat with remaining batter.

LOW CARB BREAKFAST CREPES WITH CHEESE FILLING

Steps:

• 1. Beat together egg and egg white until light and fluffy. Beat in cream, salt, and a few drops vanilla.
• 2. Stir baking powder into baking mix, and add to egg mixture. Beat well, scraping sides of bowl to incorporate all the grains of the baking mix. Let batter rest.
• 3. Blend together the softened cream cheese, yogurt, sugar substitute (Splenda or Xylitol), and a few drops of vanilla until smooth and well mixed.
• 4. Place fruit and preserves in a small bowl. Microwave for 30 seconds on high. Stir until smooth.
• 5. To cook crepes: Spray a crepe pan or 10-inch non-stick skillet with cooking spray, and heat over medium heat. When hot, pour half the crepe batter into pan, tilting pan so batter thinly covers the bottom of the pan. Lower heat to medium low. Cook until top starts to dry out. Carefully turn crepe over, using a large, thin spatula. Cook other side briefly and remove to serving plate. Cook remaining batter in the same way.
• 6. To assemble crepes: Spoon half of cheese mixture over each crepe and roll up. Top with half of preserves/fruit mixture. Serve immediately.

HEALTHY LOW-CARB CREPES - SOUTH BEACH DIET

Steps:

• In large bowl, combine flours and salt.
• In small bowl, whisk together apple juice, 1/2 c water, egg, and 2 tsp of margarine. Whisk into flour mixture until smooth batter.
• Melt 1 tsp of remaining margarine in 8" nonstick skillet coated with cooking spray over medium heat. Pour 3 Tbs of batter into skillet and tilt to coat the bottom with thin layer of batter. (If too thick, add 1-2 Tbs water).
• Cook the first side for 1 min or until lightly browned. Turn and cook the second side for 30-60 seconds. Slide crepe onto plate. Cover with foil to keep warm. Continue making crepes in same fashion, adding the last teaspoon of margarine to pan after making the second crepe.

HEALTHY LOW-CARB COTTAGE CHEESE CHERRY CREPES - SOUTH BEACH DIET

Steps:

• In large bowl, combine flours and salt.
• In small bowl, whisk together apple juice, 1/2 c water, egg, and 2 tsp of margarine. Whisk into flour mixture until smooth batter.
• Melt 1 tsp of remaining margarine in 8" nonstick skillet coated with cooking spray over medium heat. Pour 3 Tbs of batter into skillet and tilt to coat the bottom with thin layer of batter. (If too thick, add 1-2 Tbs water).
• Cook the first side for 1 min or until lightly browned. Turn and cook the second side for 30-60 seconds. Slide crepe onto plate. Cover with foil to keep warm. Continue making crepes in same fashion, adding the last teaspoon of margarine to pan after making the second crepe.
• Place crepe on plate, attractive side down. Arrange 1/4 c of cheese and 1/2 c cherries in a line in the center of crepe and fold in quarters. Repeat with remaining ingredients to make 4 crepes.
• Drizzle with syrup.

LOW CARB RICOTTA CREPES RECIPE - (4.2/5)

Steps:

• Add the ricotta, eggs, sugar equivalent and salt into a blender. Blend, until combined and smooth. Set aside. Heat a lightly buttered crepe or Teflon pan over medium-low heat. Depending on the size of the pan, add just short of ¼ cup of batter to the pan, and spread it evenly. If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side. Repeat this processes, placing each completed crepe on a paper towel. Serve hot, or layer between paper towels and refrigerate or freeze for later use. 7 Servings

LOW CARB CREPES

Steps:

• Whisk all ingredients together.
• Heat crepe pan or skillet on medium high heat. Oil pan with non-stick spray or butter.
• Measure 1/4 cup of batter into pan and swirl into a large circle, until batter no longer runs. Cook on first side until top appears dry and edges pull away from pan easily.
• Flip carefully, then cook on second side until lightly browned, being careful not to burn. Serve immediately. Oil the pan in between each crepe.
• If desired, fillings can be added right after first flipping the crepe. Spread shredded cheese and sliced ham or turkey across the surface. Cheese should be just melted as the second side is finished cooking. Fold in half to serve.

LOW CARB CREPES WITH BLUEBERRY CREAM CHEESE FILLING - A GIRL WORTH SAVING

Steps:

• To make the crepes combine the ingredients in a large mixing bowl and whisk until smooth.
• Heat a 12-inch skillet over medium. Lightly coat with coconut oil. Add 1/3 cup batter. Cook until underside of crepe is golden brown, 3 to 4 minutes.
• Loosen edge of crepe with a rubber spatula, then quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with coconut as needed.)
• To keep crepes warm set in an oven at 200 degrees until ready to eat.
• To make the blueberry cream cheese filling place the blueberries, water and seasonings in small pot over medium high heat and bring to a boil. Lower and let simmer for 10 to 15 minutes or until reduced by half.
• Add in the cream cheese and mix with a spoon mix until the mixture is smooth. Remove from the stove and set aside.
• Spread 1 to 2 tablespoons of the blueberry filling on each crepe down the center. Take one side of the crepe and roll it over the filling and continue rolling until you have a tube.