Quick Keto Crepe

5 from 1 vote

This recipe is designed to teach everyone how to make quick keto crepes

Course Breakfast, Dessert, Main Course, Snack

Prep Time 3

Cook Time 2

Servings 10 inch crepes

Calories 85kcal

28 grams (1/4 cup) coconut flour
3 large room temperature eggs
150 ml (2/3 cup) milk of choice my favorite keto milk is coconut milk
1/4 tsp salt
1/4 tsp vanilla extract, adjust to taste for sweet crepe only
2 TBS granulated sugar substitute, adjust to taste for sweet crepe only, I use granulated monkfruit sweetener
1/2 tsp garlic powder or savory seasonings, adjust to taste optional for savory crepe only

Sift the dry ingredients into a large mixer bowl until there are no lumps. Add the remaining ingredients. Whisk all the ingredients together until the batter is completely smooth. Let the batter sit for at least 2 minutes to thicken slightly. While the batter is sitting preheat an 8-to-10-inch skillet over medium heat for 3 to 5 minutes until hot.
Lightly grease the preheated skillet with cooking spray. Pour the batter 1/4 cup to 1/3 cup at a time into the preheated skillet. Lift the pan off of the heat and tilt the pan back and forth as your pour the batter to fully coat the bottom of the skillet. Cover the skillet with a lid. Cook over medium heat 1 to 2 minutes or until the crepe releases easily from the skillet and is golden on the bottom.
Carefully turn the crepe over. Cover the skillet again. Cook another 30 seconds to 1 minute or until the crepe releases easily from the skillet and is golden on both sides. Transfer the cooked crepe to a serving plate. Regrease the skillet before beginning a new crepe. Serve warm with the filling/toppings of choice.

Serving: 1crepe | Calories: 85kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g