Enjoy these healthy low carb crepes with sweet or savoury fillings. They are grain free, gluten free, pliable and made with only 3 ingredients.
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.
Keto 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.
It’s easy to up your fibre intake by taking psyllium as a supplement in capsule form. You can also buy it as a powder to mix in smoothies, for example.
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.
Keto 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
Looking for an easy breakfast treat? Try these simple 3 ingredient fail-safe keto crepes!
Ingredients
- 4 eggs
- 4 egg whites
- 2 tbsp psyllium husk or 1 tbsp psyllium husk powder
- 4 tbsp cream cheese full fat
- butter for frying
Instructions
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.
Recipe Notes
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! 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.
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Theresa Nightingale says
May 2, 2019 at 5:48 pmThese came out fantastic! 2 teaspoons of fine psyllium husk powder did the trick for me.
Katrin says
May 2, 2019 at 6:06 pmGreat!!!! Thank you for your comment
Anna Funnell says
March 6, 2019 at 8:27 amOh wow! I came across this recipe whilst looking for keto crepes that would be nice with lemon and sugar (or actually granulated sweetener!) as we’d decided to go traditional this Shrove Tuesday. I was dubious, as I regularly make the I Breathe I’m Hungry cream cheese pancakes and I didn’t see how these could be much different – but they are! Oh my goodness, these really do taste like proper crepes! I can testify to this as my husband (who won’t have anything to do with low-carbing) inadvertently ate one of mine thinking it was one of his, and didn’t even notice until I realised one of mine was missing! Result! Anyway, they were lovely with lemon and Erythritol, and equally lovely this morning for breakfast with mascarpone and berries, and I will definitely be making them again!
The only comment I would make is that I have powdered psyllium husk so I only used 1 tbsp, but the batter was still extremely thick and I had to add loads of water to get it to crepe consistency. Not a problem, just a note that for me 1/2 the amount of psyllium was still way too much so I would probably try halving it again next time.
Katrin says
March 6, 2019 at 2:06 pmHi Anna, thanks so much for your detailed comment. Interesting about the psyllium powder. I wonder if different brands have different consistencies any yours may have been super extra fine? I’m happy you like the recipe though!
Dana says
January 10, 2019 at 7:45 pmWould these work for soft tacos/burritos with a savory addition, maybe garlic powder or chili powder?
Katrin says
January 11, 2019 at 9:57 amYes, as long as you eat them with a fork and knife, because I think they might come apart when you load them up with wet filling. If you’re looking for a taco/burrito recipe you can pick up and eat with your hands check out these
Dana says
January 14, 2019 at 12:00 amI usually just fold mine in half on a plate and eat with a fork anyway, so that should be fine! I can’t wait to try them! Thanks!
Shelley A Carefoot says
August 19, 2018 at 11:28 pmIs they a sub for psyllium? I have an anaphylactic allergy. Apparently common in nurses!
Katrin says
August 20, 2018 at 7:50 amYou could try using ground flaxseed in place of the psyllium. It also absorbs moisture really well
betty says
January 21, 2019 at 3:18 amoat fiber might also work
Joanne says
May 11, 2018 at 2:07 pmyou mention psyllium husk is low carb and source of soluble fiber. This seems contradictive. INsoluable fiber has a zero effect on blood sugar levels and is what provides roughage in our bowels. SOLUABLE fiber on the other hand, absorbed into the body and does have effect on blood sugar levels. Am I right? This low carb diet thing is such a tricky road to travel in this carboholic society.
Katrin says
May 11, 2018 at 2:23 pmHey Joanne, psyllium absorbs water and turns into a gel-like mush. But because it’s fibre, it still cannot be digested by the body and does not have an effect on blood sugar levels (whether soluble or insoluble) Check this article https://www.diabetes.co.uk/nutrition/soluble-fibre.html – It can be confusing – it’s the sugar/carbohydrate content in foods that mess with our insulin levels. Wholewheat bread and oats contain plenty of fibre too, but not JUST fibre! I hope this helps
sristee says
May 16, 2018 at 10:57 amThese crepes look delicious .Definitely gonna give it a try.But can you suggest me what taste should I give to the filling .spicy OR sweet
Katrin says
May 16, 2018 at 1:10 pmHello there, both savoury and sweet work well. It really depends what you feel like when you make them!! The last time we made them we actually made both – one version had cheese, spinach and ham, the other was a brown sugar alternative (Sukrin Gold), cinnamon and lemon juice.
Karin says
May 4, 2018 at 6:46 amHas anyone tried replacing the cream cheese with anything? I’d like to make these for a dairy-free & gluten free family.
Katrin says
May 4, 2018 at 9:22 amHi Karin, you can make dairy free cream cheese with either coconut or cashews, there are many recipes online. You can also try soy cream cheese.
Lynn hoffman says
January 11, 2019 at 6:20 amWe have successfully used full fat mayonnaise in replacement of cream cheese,works super well.
Trish says
April 6, 2018 at 11:14 pmI love that you just use psyllium husk for this! Such a great idea.
Katrin says
April 7, 2018 at 5:06 pmHi Trish, psyllium is a pretty awesome binder. My daughter loves these crepes, and she is VERY suspicious about what she calls “diet food”. And if a 12 year old gives the seal of approval…
Anat Gropper says
April 5, 2018 at 11:39 amHello that’s the second time I made them . The first time I made them in a bigger pan so it went relatively fast. Today I decided to make them smaller and the first three went fine after that it was a nightmare ♀️ The better become thick and gooey impossible to spread it. I used 2Tbsps of Psylliums Husk powder
Katrin says
April 5, 2018 at 6:53 pmHi Anat, the batter should stay liquid. Did you read the comments I have made about psyllium husk? I have only ever used the brand BomPom – I have linked to it in the post – and there appear to be brands that are more finely ground and therefore absorb way more liquid. If you want to try again, you may want to reduce the amount of psyllium like I suggested. I hope this helps 🙂
Village Bakery says
March 30, 2018 at 12:05 amThanks for sharing, Katrin! Am I able to double the recipe and have it come out just as good?
Katrin says
March 30, 2018 at 12:31 pmHello, as you’re making the crepes one by one, doubling the recipe should not be a problem. Just make sure you mix it well!
Frances says
March 24, 2018 at 4:46 pmI have a bad habit of making a recipe, then reading the notes….. Mine turned out really thick, and I saw after that my psyllium husk powder was finely ground so I should have used half of it. BUT! I had the thought of not wasting the batter and put it in my waffle iron. Great waffles came from my mistake! I might make them again same way!
Katrin says
March 26, 2018 at 8:07 amHi Frances, thank you for your comment. I’ll add a note in the ingredient list so you’ll be the last person to miss my tip about the psyllium husk. I”m glad though that you still found a way to make the recipe work!
Kathleen says
March 13, 2018 at 9:52 pmThis is a GREAT recipe. I made myself some seafood crepes with it. The crepe held together very well and was easy to flip. I will definitely be using this recipe again!
Katrin says
March 14, 2018 at 12:22 pmThat’s so good to hear! Glad you like it 🙂
Lenore says
February 21, 2018 at 9:36 amThank you for the recipe! The crepes turned out rather delicate (just require a bit of practice) but they look and taste good and the flavour is quite similar to the traditional ones. I will be using this recipe, today I’ve made them with strawberries and cream, but will try a savoury filling next time.
Katrin says
February 21, 2018 at 7:26 pmYou’re welcome! If you find the crepes delicate, try making them a bit smaller the next time? That way you don’t need to stress about tearing them when you flip them over or transfer them onto a plate. Trying out a savoury filling sounds like a great idea! I’m thinking spinach, garlic and cheese….
Viv says
February 14, 2018 at 3:00 pmLooks wonderful – I am used to using either lemon or orange squeezed over crepes then sprinkled with sugar – will these crepes hold the liquid?
Katrin says
February 14, 2018 at 5:55 pmThey would for sure. I’m finding them really easy to handle.
candace says
February 10, 2018 at 10:01 pmCan these be refrigerated for a few days?
Katrin says
February 11, 2018 at 9:53 amYes, they can 🙂
Wendy says
February 15, 2018 at 10:09 pmGreat recipe! Also, is it thin enough to be cooked with a crepe maker pan?
Katrin says
February 16, 2018 at 3:49 pmHi Wendy! The batter is very liquid. As long as it is a non-stick pan, definitely. I’m just saying this because I have an old-fashioned, cast iron crepe pan which makes anything stick, with straight sides that make it impossible to get a spatula in (don’t ask, it was a gift :). If your crepe pan works better than mine, you should give it a go!
Karen says
February 7, 2018 at 2:26 amHi, my batter was thick and the crepe puffed up thicker than a pancake! Also, the cream cheese wouldn’t blend and left chunks… any advice? Thank you
Katrin says
February 7, 2018 at 2:57 pmHi Karen, as for the cream cheese… if you use a food processor or even a stick blender, you should have no problem mixing a smooth batter. That’s just a question of patience. The reason why your batter ended up thicker than mine must have something to do with the psyllium you used. It seems to me some brands are milled finer than others. I have made this recipe repeatedly and it always comes out the same (looking just like in the pictures). The psyllium brand I use is called BonPom. You can get it in the UK and also in the US – on Amazon. If you want to make this recipe again using your psyllium, maybe try halving the amount. I hope this helps.
Vicki says
January 19, 2018 at 5:27 pmSorry, forgot to do the star bit
Katrin says
January 19, 2018 at 5:31 pmMuch appreciated!!!
Vicki says
January 19, 2018 at 5:23 pmOh wow. Was looking for a low carb crepe recipe to make seafood pancakes. Have tried a couple of other crepe recipes but they are too brittle. Made a sample using 1 egg etc and absolutely amazed. Tried one with erythritol and lemon, absolutely yummy. Left other one to cool and as you say still flexible. Perrrrfect.
Katrin says
January 19, 2018 at 5:31 pmYum, seafood pancakes! You’re giving me ideas. I’m really happy you like them – savoury and sweet 🙂
Kim says
December 10, 2017 at 9:42 pmI am looking for a low carb crepe recipe for my Manicotti. I tried yours exactly as written except I blended everything in a blender. My batter was VERY thick. Couldn’t pour it. I was looking forward to trying this out because you said the batter would be thin therefore easier to make a thinner crepe. What did I do wrong? Two Tablespoons of the psyllium husk powder, right? it’s the only thing I can think that may be wrong to have thickened up the batter so much. HELP!!
Katrin says
December 11, 2017 at 2:13 pmYou can make a glaze with just sweetener and water – check out this glaze I used for my cinnamon stars. You could also dip them in melted chocolate!
Katrin says
December 11, 2017 at 2:16 pmHow annoying! I can only think that MAYBE your psyllium husk powder is more finely ground than mine? I’ve only ever used one brand. Maybe try with half the amount of yours next time. Hope that helps 🙂
Elaine says
November 8, 2017 at 4:10 pmThese look fantastic! And I love crepes with blueberry jam and sour cream. I wonder, though, if I could use the egg whites in a carton for this instead of separating the eggs for them?
Katrin says
November 8, 2017 at 9:05 pmOf course you could! Enjoy
Nat says
August 30, 2017 at 7:53 amI have tried a few low carb crepe-ish recipes, and none have suited me. This one, however, looks like it very well might. I could make them with a handful of blueberries and TONS of vanilla-stevia-sweetened whipped cream, all day long!I would love that. If I make them, I’ll come back with my review!
Katrin says
August 30, 2017 at 8:35 pmGreat news! I really hope you’ll make the crepes – and definitely come back here and let me know what you think! Using vanilla whipped cream sounds amazing…
Lindsey says
June 25, 2017 at 2:53 pmIs the nutritional value based on one crepe? If so how large of a crepe? I’m looking to make these this week because they sound amazing!
Katrin says
June 25, 2017 at 7:15 pmHi Lindsey, yes the nutrition is based on 1 crepe. I used a large pan with a diameter of 20 cm, and my crepe filled the pan. If your non stick pan is smaller, you could easily get eight crepes with your batter.
Marilyn says
June 22, 2017 at 2:50 pmI made these this morning. I followed the recipe exactly and they came out perfect. They taste even better than the real thing. Still plyable even when cooled and not eggy at all. They are also very filling. I put some chicken salad inside and rolled it up for lunch. I’m planning on making enchiladas with them later. Thank you so much for this recipe. You have made me one happy camper!
Katrin says
June 23, 2017 at 10:11 amThank you for your lovely comment. I am glad you like the crepes. Now you’ve made me want to make chicken salad!
Toniann says
June 12, 2017 at 7:37 pmThese crepes are fantastic! I’m ashamed to say that I doubted they’d turn out well and fully expected them to taste like and have the mouth-feel of an omelette – they most certainly do not! I add a tbsp of truvia (erythritol and stevia blend) and a dash of vanilla flavouring for sweet crepes and they are divine. The perfect Sunday morning breakfast with a few berries and some thick cream. Thank you for this recipe.
Katrin says
June 13, 2017 at 1:14 pmYou are so welcome! Adding some sweetness and vanilla sounds lovely.
Katrin says
June 13, 2017 at 1:18 pmBrilliant! You are welcome. Adding vanilla and a bit of sweetness sounds like a great idea. Thank you for your comment.
Kathy P says
April 18, 2017 at 10:15 pmHow many crepes per serving?
Katrin says
April 19, 2017 at 12:51 pmDepends how hungry you are and the amount of filling you use! I’d say 1 or 2. The nutrition facts are calculated per 1 crepe of 20cm diameter.
Dania says
April 17, 2017 at 6:05 pmThis sounds great and thanks for experimenting. I have a recipe that takes way too many eggs and I’m not fond of it. I’m planning on trying this but not sure about the Psyllium. Is it the powder or the actual seed? What brand do you use, I guess that is easier? 🙂
Thank you
Katrin says
April 17, 2017 at 7:37 pmHi Dania, I used a brand called Bon Pom, it’s ground psyllium husk.
Courtney says
April 7, 2017 at 6:18 pmI love crepes and I’d love to give this a go. You’re absolutely correct in saying that many sugar free and low carb crepe recipes have a prominent egg profile. I don’t have psyllium husk powder on hand though. I do have xanthan gum though. Can I swap it out or no?
*looking forward to low carb crepes with healthy nutella!*
Katrin says
April 8, 2017 at 7:13 amPsyllium husk behaves more like flaxseed than xanthan gum, I find it has a taste closer to grains. I am not sure xanthan would work as it does not have a taste on its own. If you do try, let me know the results?
Jackie Mullen says
March 24, 2017 at 3:56 amHi, I ran into your blog via Pinterest and fell in love with it; I spent a couple of hours that night looking around and reading. I subscribed to your blog, verified, and it now says I am subscribed when I try to subscribe again, the program won’t let me, telling me I am already subscribed. BUT I haven’ t received any posts since I subscribed I have checked my spam folder and nothing was there. Is there something else I can do, or can you help me? Thanks!! You have a lovely blog with such interesting and yummy looking recipes I am looking forward to getting them in my in box.
Katrin says
March 24, 2017 at 9:46 amHello Jackie, I’m very glad you subscribed. I send out recipe roundups to my followers every couple of weeks. The next one is coming soon, so bear with me! If you want, you can also follow me on Facebook, where I post additional recipes which are not on the blog. Have a lovely day
Karni Syed says
April 7, 2017 at 6:50 pmThe BEST. I love this recipe!!!
Sophia says
March 21, 2017 at 4:41 pmI can’t wait to make these crepes! I’ll try them with your blueberry jam, which is just the best.
Katrin says
March 21, 2017 at 4:45 pmGlad you like the jam! it really goes well with the crepes
Kate says
March 21, 2017 at 4:39 pmSo delicious! Thank you for this recipe.
Katrin says
March 21, 2017 at 4:44 pmYou are so welcome Kate.
Kristina @ Love & Zest says
March 21, 2017 at 2:24 pmI love 3 ingredient recipes! Especially when they look this good and they are low carb! This is a great post!
Katrin says
March 21, 2017 at 4:38 pmSometimes simple is just the best 🙂
Platter Talk says
March 21, 2017 at 2:04 pmI love crepes and I love your low carb recipe. Thanks.
Katrin says
March 21, 2017 at 4:37 pmThere’s something irresistible about crepes… I totally agree. Thank you for your comment.
Brandi Crawford says
March 21, 2017 at 1:17 pm3 ingredients AND low carb?! SIGN ME UP. Looks so good
Katrin says
March 21, 2017 at 1:41 pmHope you try it Brandi!
Lizzie says
March 21, 2017 at 12:33 pmWell done for the experimentation! I often find my best kitchen discoveries come about by accident. That blueberry filling sounds amazing!
Katrin says
March 21, 2017 at 1:41 pmThanks Lizzie!!
Claire@foodiequine says
March 21, 2017 at 12:05 pmThese look fab. What a great low carb alterative that from the look of them no one would be able to tell the difference. Sometimes when you run out of an ingredient and have to substitute you get that wow moment. This is obviously one of recipes.
Katrin says
March 21, 2017 at 12:33 pmThank you Claire. It was definitely a wow moment!!