These delicate flourless crepes use just a few simple ingredients and can be made either sweet or savory. The batter comes together quickly in a blender, making them an easy low-carb breakfast, brunch, or dessert option.
Ingredients
- 4 large eggs
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons heavy cream or unsweetened almond milk
- 1 tablespoon butter, melted
- ½ teaspoon vanilla extract — optional for sweet crepes
- Pinch of salt
- 1–2 tablespoons powdered low-carb sweetener — optional
- Butter or oil, for greasing the pan
Instructions
- Make the batter: Add the eggs, softened cream cheese, heavy cream or almond milk, melted butter, and salt to a blender.
- For sweet crepes: Add the vanilla extract and powdered low-carb sweetener.
- Blend: Blend for 30–45 seconds, until the mixture is completely smooth and slightly frothy.
- Rest the batter: Let it sit for about 5 minutes.
- Heat the pan: Place a nonstick skillet over medium-low heat and lightly grease it with butter.
- Add the batter: Pour approximately ¼ cup of batter into the center of the skillet. Immediately tilt and rotate the pan to spread the batter into a thin, even circle.
- Cook the first side: Cook for 1–2 minutes, until the top is mostly set and the edges begin releasing easily.
- Flip: Carefully turn the crepe over and cook for another 30–60 seconds.
- Repeat: Transfer the finished crepe to a plate and continue with the remaining batter. Stack the cooked crepes to help keep them soft.
- Fill and serve: Add your favorite filling, then roll or fold the crepe and serve.
Sweet Filling Ideas
- Whipped cream cheese
- Sugar-free chocolate spread
- Peanut butter
- Cinnamon
- A small amount of berries
Savory Filling Ideas
For savory crepes, leave out the vanilla and sweetener. Fill them with:
- Cheese
- Cooked chicken
- Turkey
- Scrambled eggs
- Sautéed vegetables
Tips
- These crepes are more delicate than traditional flour-based crepes, so keep the heat moderate.
- Wait until the first side is mostly set before attempting to flip.
- A good nonstick skillet makes flipping much easier.
- If the batter thickens while standing, give it a quick stir or blend.
Makes: About 8–10 thin crepes
Storage: Refrigerate in an airtight container for up to 3 days.
