Enjoy these healthy low carb crepes with sweet or savoury fillings. They are grain free, gluten free, pliable and made with only 3 ingredients.
Find the recipe card with ingredients and instructions at the bottom of the page. Don’t miss the extra tips in the post!
Friends, I have tried so many versions of healthy crepes I have considered applying for a research grant.
The simplest wheat free crepe recipe 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.
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.
I love to use it as a thickener in low carb cooking (think sauces!!) and baking. For example, I’ve added it to my low carb pizza recipe and it worked a treat.
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.
Low carb crepes and pancakes tend to be more fragile because they lack the gluten found in wheat.
That’s why I’ve invested in a couple of decent pans since I’ve gone sugar free and low carb. I have to say they’re life-savers. They don’t scratch and NOTHING sticks to them. Read about all my essential low carb kitchen gadgets here.
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3 Ingredient Low Carb Crepes
- 4 eggs
- 4 egg whites
- 2 tbsp psyllium husk see recipe notes!!!
- 4 tbsp cream cheese full fat
- butter for frying
Mix all ingredients with a stick blender or in a food processor/power blender. 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.
1. I used this crepe pan - it has a diameter of 20 cm. If your non stick pan is smaller, you could easily get eight crepes with your batter.
2. The crepes taste good as is, but if you like, you could add 5 drops of stevia glycerite and vanilla/cinnamon to complement sweet fillings or add a pinch of salt/onion powder/garlic/paprika for savoury ones.
3. Check the texture of your psyllium husk! Some readers have reported that the psyllium husk they used made the batter too dry. This should not happen - the batter is quite liquid and can be poured. I used the brand I linked to in the ingredients (BonPom). The individual husk pieces are small, but not completely powdered - like tiny sticks. If your psyllium husk has the texture of icing sugar (or indeed is called "psyllium husk powder"), halve the amount stated in the recipe.