These low carb crepes are light, airy, and thin pancakes loaded with sweet or savory fillings. Perfect for a quick and easy sugar free, keto and gluten free breakfast.
Course Breakfast, Cakes, Muffins and Sweets, Dessert, Sweet Treats
In a mixing bowl microwave the cream cheese for about 30-60 seconds to make it soft. Mix in the eggs. Finally add the milk, almond meal and salt and beat until combined. This can be done by hand or with a blender/beater.
Heat a frying pan up to medium heat temperature. Add a dab of butter. The butter should melt quickly but not brown. Swirl the pan to distribute the butter then pour in 1/4 cup portion of the batter. Swirl the pan around for the batter to form a bread and butter plate size crepe.
Cook for 2-3 minutes ensuring it has browned sufficiently before flipping and cooking for about another 2 minutes on the other side. Do not flip your crepes too early or they will fall apart. Add a dab of butter to the pan in between cooking each crepe. If butter burns the pan is too hot.
Top or fill your crepes with your favorite topping and/or filling.
Notes
Make sure the cream cheese is really soft (microwave or sit in a bowl of hot water if you need to) especially if you don’t want to use electric beaters.Make sure you spread the batter as thinly as you can so you end up with large thin crepes instead of pancakes.Grease the pan liberally with butter before cooking each crepe but don't burn the butter or the pan will be too hot and cook too quickly.Store any leftovers crepes in an airtight container in the refrigerator so they don't dry out for up to 3 days.The best way to reheat crepes is by zapping briefly in the microwave. Alternatively wrap in foil and heat in a medium oven until they have warmed up. You can also reheat in hot pan quickly but ensure that you don’t dry them out.