Zero-Carb Crepes Recipe
This recipe is a fantastic low-carb, keto-friendly alternative to traditional crepes. It relies on a “Cream Cheese & Egg” base to achieve that thin, flexible texture without using any flour.
Ingredients
4 Large Eggs
120g Cream Cheese (e.g., Kiri or Philadelphia), softened at room temperature.
1 tsp Sweetener (Stevia or Erythritol) – Optional for sweet crepes.
1/2 tsp Vanilla Extract
1 tsp Butter (for greasing the pan).
Instructions
Blend the Batter: In a blender, combine the eggs, cream cheese, vanilla, and sweetener. Blend until the mixture is completely smooth and free of lumps (as seen in the top-left image).
Let it Rest: Let the batter sit for about 5 minutes to allow any air bubbles to settle.
Heat the Pan: Heat a non-stick skillet over low-to-medium heat and lightly grease it with a tiny bit of butter.
Cook: Pour a small amount of batter into the pan and quickly swirl it to create a very thin layer.
Flip: Wait until the edges set and tiny bubbles appear (about 1-2 minutes). Carefully flip it and cook the other side for just a few seconds until lightly golden.
Serving Suggestions (As shown in the image)
Filling: You can fill them with Greek yogurt or sugar-free whipped cream.
Topping: Drizzle with melted dark chocolate (90% cocoa or Stevia-sweetened) and roll them up tightly as shown in the bottom photo.
Pro-Tip: For the best results, ensure the cream cheese is at room temperature before blending to avoid “cheese spots” in your crepes.
