My beauties, I have tried so many versions of healthy crepes until know that I think I will apply for some crepe tasting show 😛
The simplest low carb crepe recipe you can find is using just two ingredients – eggs and cream cheese. Not going to lie, but for me, this combination is just not IT. It tastes a bit eggy… I tried making that type of crepes and I truly wasn’t satisfied.
It’s a bit like substituting almond milk for milk. Almond milk tastes good, it just does not taste like milk. It’s a different drink and you need to make peace with that.
However, these CREPES ARE BOMB! I made them using only 4 ingredients and guys I have to say: “DAMN! THEY ARE GOOD!”
KETO CREPES THAT TASTE LIKE A FLUFFY COCONUTY MARSHMALLOW!
A LITTLE TIP:
Keto crepes and pancakes tend to be more fragile because they lack the gluten found in wheat, so I would definitely recommend you to get a non-stick pan. I have to say they’re life-savers.
Low Carb Coconut & Cherry stuffed crepes
A light, airy & filling combination of delicious coconut and sour cherries. A magical protein treat!
Ingredients
Coconut crepes
- 40g coconut flour
- 50g gluten- free oat flour
- 1 scoop Light digest coconut protein powder
- 2 whole eggs
- 250ml almond milk
- 1 tbsp flax seeds ground
- 100ml egg whites
Filling
- 100g greek yogurt
- 3-4 tbsp cherry jam
Instructions
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Whisk the wet ingredients in a bowl and then add the dry ingredients inside.
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Heat a non-stick pan/skillet with some oil over medium heat.
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Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the pan evenly.
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Cook for about 1-2 minutes or until you can easily lift a side of the crepe (don’t try to flip the crepe too early).
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After you carefully flipped the crepe, cook for a further 1-2 minutes.The ground flax seeds will make the batter become thicker, so add a little bit more milk or water.
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Fill your crepes with the above or other topping.
