Crepes
These crepes are thin and will remain soft and pliable after cooking. I like to serve them with a bit of Easy Berry Jam, Hazelnut Chocolate Spread, Sweet Custard Sauce, or lightly sweetened whipped cream and fresh berries. You could also leave the sweetener out of these and make savory crepes as well.
Servings 3
Calories 221kcal
Ingredients
- 2 ounces cream cheese or Kite Hill cream cheese for dairy-free
- 1/2 tablespoon gelatin
- 2 eggs
- 1/2 cup almond flour
- 1/2 tablespoon monk fruit powdered
- 1/3 cup coconut or almond milk beverage
- pinch of salt
- 1/4 teaspoon vanilla extract
Instructions
- Blend all ingredients together until smooth. Set aside for 5 minutes to rehydrate.
- Heat a small non-stick saucepan over medium heat. When hot, add a bit of avocado or coconut oil to the pan and use a paper towel to spread it evenly over the entire surface.
- Pour 1/4 cup of batter into the pan and swirl it to coat the bottom of the pan. Cook until set and edges can be lifted, about 2 minutes.
- Flip and cook until browned, another minute.
Notes
I really like to use a crepe maker for these to get them extra thin and delicate. Just be sure to oil the cooking surface and be very gentle when lifting them off.
Makes 6 crepes, serving size: 2 crepes.
Nutrition
Calories: 221kcal | Carbohydrates: 5g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 141mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 412IU | Calcium: 108mg | Iron: 1mg