Ingredients:
For the Crepes:
- 1 cup almond flour (or coconut flour, for a variation)
- 4 large eggs
- 1/4 cup unsweetened almond milk (or any keto-friendly milk)
- 1 tablespoon melted butter (or coconut oil)
- 1 teaspoon vanilla extract (if making sweet crepes)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder (optional, for fluffier crepes)
For the Sweet Filling (Optional):
- 1/2 cup cream cheese, softened
- 1 tablespoon powdered erythritol (or another keto-friendly sweetener)
- 1 teaspoon vanilla extract
- A pinch of cinnamon (optional)
For the Savory Filling (Optional):
- 1/2 cup ricotta cheese or cream cheese
- 1/4 cup cooked spinach or mushrooms (optional)
- Salt and pepper, to taste
- Fresh herbs like parsley or chives (optional)
Instructions:
1. Prepare the Crepe Batter:
- In a medium-sized bowl, whisk together the almond flour (or coconut flour), eggs, almond milk, melted butter, vanilla extract (for sweet crepes), salt, and baking powder.
- Mix until smooth. If the batter seems too thick, add a little more almond milk to achieve a thin, pourable consistency.
2. Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil.
- Pour a small amount of batter into the center of the pan, then swirl the pan to spread the batter evenly into a thin layer.
- Cook for 1-2 minutes, or until the edges begin to lift and the crepe is golden brown. Carefully flip it and cook for another 1-2 minutes.
- Remove the crepe from the pan and place it on a plate. Repeat with the remaining batter, stacking the cooked crepes on top of each other.
3. Prepare the Fillings:
- For the sweet filling:
- In a small bowl, mix the softened cream cheese, powdered erythritol, vanilla extract, and cinnamon (if using) until smooth and well combined.
- For the savory filling:
- In a bowl, combine the ricotta cheese or cream cheese with the cooked spinach or mushrooms (if using). Season with salt and pepper, and add fresh herbs, if desired.
4. Assemble the Crepe Rolls:
- Take a crepe and spread your chosen filling (sweet or savory) evenly over the surface.
- Carefully roll up the crepe, ensuring the filling stays inside.
- Repeat for the remaining crepes.
5. Serve:
- Slice the crepe rolls into bite-sized pieces if desired or serve whole.
- For a sweet option, you can top them with a little more powdered erythritol, whipped cream, or fresh berries. For a savory option, serve with a light salad or garnish with fresh herbs.
Tips:
- For a firmer crepe: If using almond flour, make sure to blend the batter well to avoid lumps.
- Sweet or savory: You can easily switch between sweet and savory options based on your preference for the filling.
- Storage: These crepes can be stored in the fridge for 2-3 days, or you can freeze them for longer storage.
These keto crepe rolls are versatile, so feel free to get creative with fillings! Enjoy your low-carb, gluten-free treat!
