A lot of people dread the idea of diets because they think it means you no longer get to eat the cool stuff. After eating this low carb crepe recipe, you’ll see how dieting can taste better than your regular junk food!
I wasn’t much of a crepe fan before dieting, but myself and everyone I’ve made this for – including people who aren’t dieting – absolutely love it. I’ve literally had to make crepes for my wife every meal of the day because she just had a taste for it. You can serve this for breakfast, lunch, dinner, and as a dessert!
- Coconut flour – 2 tablespoons
- Virgin coconut oil or melted butter – 2 tablespoons
- 2 Eggs
- Splenda – 1 teaspoon or 2-3 drops of liquid Stevia (use 100% stevia!)
- Salt – 1 teaspoon
- Heavy Cream – 1/3 Cup
This is such a great recipe. I was really concerned my first time because the recipe and instructions seemed really easy. Making the crepe is a little bit more difficult than the instructions make it seem, but it’s still pretty simple and it taste amazing. I’ll highlight the couple important parts of the recipe to make sure that your first time was just as delightful and mine.
I got this recipe from my favorite LC cookbook, Transforming Recipes: The Ultra Low-Carb Edition. I rarely include recipes from this book since I paid for it (haha), but this one was just too good to keep secret. If you like it, please support the author and pickup a copy yourself!
How to make the Ultimate Low Carb Crepe Recipe1
Heat small skillet on medium and add 1 table spoon of coconut oil. Spread evenly.
For your first time, you’ll probably want to wait on heating the skillet until you’re close to finishing the batter. If the skillet is too hot when you pour the batter you’ll have a hard bottom and liquid batter on the top, which will make a huge mess when you flip it!
Mix eggs, oil, sweetener, and salt in a bowl
Make sure that you mix things in the proper order. I tried to rush this recipe by mixing all the ingredients at once and really affected the batter and the taste. If you mix it out of order or all at once, the coconut flour won’t spread evenly throughout your batter.3
Thoroughly mix in coconut flour, removing any lumps
This second most difficult part of the recipe only because it can take some time to work the lumps out. If you aren’t used to mixing your arms might get a little tired. Just keep going until the batter looks like the picture below.
Add heavy cream and mix well
Pretty simple. At this point, your batter will smell awesome! Also, it’ll look like you didn’t make enough batter, but this is enough to make 3-4 crepes – I’d say enough for two adults.5
Carefully pour 1/4 of the batter on the skillet
Make sure to not over pour the batter. Trust me, it’s tempting to keep pouring the batter to make a pancake (crepes ARE really thin pancakes!), but you it becomes difficult to flip if you pour too much. Here’s a picture below to show you what each crepe should look like.
Cook until batter is bubbly and cooked around edges.
This is the most difficult part of the whole recipe! You have to know the perfect time to flip it to avoid over cooking or flipping it with uncooked batter. Here’s what it should look like right before you flip it.
You can flip it a couple ways, but I prefer to flip it using the pan. It took me about 2 failures to get the flip right, but it’s by far the quickest way to cook the other side. If you don’t feel comfortable flipping it in the air, then try a spatula. Just make sure you’re quick to get the back side of the crepe otherwise it’ll stick together. Here’s what it’ll look like.
Fill an Enjoy
Go ahead and slide it off the skillet and onto a plate. You can use any low carb ingredients to fill it, but I personally love adding whipped heavy cream! It is such a rich dish suitable for any meal.
Like this recipe? Be sure to let me know in the comments below. Also, support the author of the cookbook I used and get yourself a copy by clicking here: Transforming Recipes: The Ultra Low-Carb Edition.