ULTRA LOW-CARB CREPES

3 oz regular cream cheese (90 g)

5 eggs

2 tbsp coconut flour (30 mL)

1 tbsp gluten-free oat flour, OR vital wheat gluten (if you are not gluten-free), OR (15 mL)

whole wheat pastry flour (also not gluten-free, but around same carbs as oat flour)

Liquid sweetener (or small packets used for coffee) to equal 4 tsp sugar (20 mL) (leave out for savory applications)

¹/₂ tsp vanilla extract (5 mL)

In food processor, process cream cheese. Add eggs; process. Add coconut flour, oat flour, liquid sweetener and vanilla extract and process until smooth, scraping down the sides at least once and processing again.

Use 3 tbsp (45 mL) batter for each crepe and a small, nonstick 6-inch (15 cm) crepe pan (inside diameter) - make sure you have a newish nonstick pan (i.e. it must still be nonstick. lol) - I have a couple of pans that I keep primarily for making crepes. Tilt pan to coat with batter. Cook over medium heat. Flip crepe when it is easy to slide a spatula underneath it. Cook a few seconds on the second side. Set aside in covered casserole dish and in the oven at a low heat of 190°F(88°C). Brush pan with a little olive oil between every other crepe or so.

Yield: 11 crepes

1 crepe

41.9 calories

3.1 g protein

2.5 g fat

1.0 g net carbs

FULL RECIPES