Enjoy these easy low carb crepes with sweet or savoury fillings. They are grain free, pliable and made with only 3 ingredients.
Friends, I have tried so many versions of crepes I have considered applying for a research grant. The simplest wheat free version out there is using just two ingredients – eggs and cream cheese. This combination works well, the only thing is that it tastes a bit, well, eggy. I didn’t mind it at all, but if you are looking for an old fashioned crepe experience, you might not feel 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.
I then added coconut flour to my eggs and cream cheese mix, which makes a nice crepe, too. I found that this version tastes good if eaten straight away, though it was less pliable, especially when it cooled down. Adding a bit of milk and butter to the recipe made a softer crepe that tasted great and more crepe-y, but was difficult to flip over in the pan. If I made it again, I would use a smaller pan and halve the crepe size. But what would it be? A baby crepe? Or simply a pancake?
These 3 ingredient low carb crepes are the result of me using up all my coconut flour for a batch of low carb rolls. I substituted with psyllium husk – and BINGO. Low carb crepes that taste like the real thing!
Psyllium is a soluble fibre made from the husks of the plantago ovata plant seeds. It sorts out your bowels and can lower blood sugar levels as well as cholesterol levels. Research also shows it is good for your heart. You can take it as a supplement, but it really comes into its own when you use it as a thickener in low carb cooking and baking.
My children loved these low carb crepes, even my very critical 11 year old daughter. They are very pliable, even once they have cooled down. You can customise them if you wish by adding sweetness, vanilla or cinnamon or experiment with savoury spices such as onion powder or paprika. To make your life really easy, you can also just leave them as they are and let the filling do the flavour work. We had them with a ricotta/yoghurt mix and my sugar free blueberry jam.
The one thing that is absolutely essential in successful crepe making is using a good non stick pan. If you haven’t got one, go invest. There’s nothing more annoying than a torn crepe that has got stuck to a pan. We all know it will still taste good, but let’s face it, crepes are special because they look so delicate and kind of classy in that unmistakably perfect French way.
- 4 eggs
- 4 egg whites
- 2 tbsp psyllium husks
- 4 tbsp cream cheese, full fat
- butter, for frying
- Mix all ingredients with a stick blender or in a food processor. Your batter will be very liquid.
- Heat some butter in a non stick pan, pour in some batter and swirl it around until it is evenly distributed.
- Fry on a medium heat until the top has firmed up. Flip over and fry the other side.
- Continue until all batter is used up.