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Versatile Keto Crepe Recipe

I've had this recipe for awhile and made a keto crepe cake video ( https://youtu.be/uL4zEMCxOys ) but have been wanting to share it again with just a more traditional filling and topping for a delicious keto breakfast, brunch or dessert. This recipe can be used with a variety of filling and topping, this is just one variation I came up with. Crepes can be filled with any kind of mousse, cream or fruit. Can even use savory fillings, I would just leave out the sweetener and vanilla.





This is a very simple and straight forward recipe. It's basically the same as a regular crepe recipe I just replaced the sweetener and made a flour substitute made up of coconut flour, egg white protein powder and a tiny bit of xanthan gum. If you want to replace the coconut flour the only sub I know is 3x the amount of almond or lupin flour for the coconut. I did test a long while ago but I didn't write blog posts for all of those recipes because I started my blog almost a year after my channel. So I'm not sure if there are any subs for the egg white protein powder, I'm guessing I tries my usual whey protein isolate and it didn't work because that was my usual go to. You can't just use fresh egg whites in place of the egg white protein unless you dehydrate your own egg whites and powder them, which you can do but it takes way more egg whites than you would think.


The sweetener I used was a powdered monkfruit/erythritol blend, 15 grams of any 1:1 keto sweetener will work or you can just use a tiny bit of another keto sweetener, liquid or powdered. You could use no sweetener if you want. I would just make sure the thickness of the batter is correct before cooking them.


You can use any liquid you want also for these crepes. I chose so delicious unsweetened coconut milk and water. You can use any alternative milk you want to, the carbs may vary from my calculations though.


I figured out a filling that would make enough for one ounce into each of the 15 crepes and only add a carb per 3 crepe serving. I used sweetened heavy cream with softened cream cheese with a tiny bit of vanilla extract. You can add any flavoring you want to the filling. I have a peanut butter mousse on my site that would be delicious in it ( https://youtu.be/XDNBtM6eJs8 ) or you can just add a scoop or two of peanut butter to the recipe below. Just be mindful of your own carb count. I also have a jam recipe that would be great for inside or on top of these crepes (https://youtu.be/1186AJYl1A8 ).





I used a 10 inch nonstick pan to make my crepes but I know they have specific crepe pans, I've never used one though. The bottom surface of the pan is 8 inches across so that is what you need if you want 12-15 crepes that are less than 1 carb each. You can make them all up ahead of time, fill them then reheat in a sauce or in the oven. Or you can make them and keep them stacked together in a ziplock in the fridge for up to a week and just warm and fill as you want to eat them. You can also stack with layers of parchment paper in between each one and freeze for up to a month and pull out however many you want to defrost at a time.


Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


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Keto Crepes


1 Cup/8 oz. Low Carb Alternative Milk

1 Cup/8 oz. Water

2 Eggs (room temp)

30 g/1/4 Cup Coconut Flour

32 g/1/4 Cup+1 Tbs.+1 tsp. Egg White Protein Powder

15g/2 Tbs. Powdered Alternative Sweetener

1/2 tsp. Xanthan Gum

Pinch of salt if using unsalted butter

4 Tbs./2 oz. Butter (melted) (more for coating pan)

1/2 tsp. Liquid Stevia (optional)


Instructions:

  1. In a blender (can do it by hand but need to whisk very well) add the measured milk, water and two eggs

  2. Measure/Weigh, sift and whisk the dry ingredients together and melt butter

  3. Blend the eggs and milk together, add the dry ingredients and blend scraping down a few times the stream in the melted butter while on low

  4. Once everything is well combined let sit and set up your cooking station

  5. You will want a nonstick pan or crepe pan that the bottom is 8 inches, a 1/4 Cup measuring cup, a small spatula, some soft butter and paper towel and a plate or pan for the crepes to land

  6. Set pan to medium low heat or around number 3 and heat with a tiny bit of butter coating the pan until a tiny bit of batter placed on the pan sizzles

  7. Once hot enough, pick up pan, pour batter in center and rotate the pan to coat all the way around to the edges until an even nice thin layer

  8. Let cook for 2-3 minutes then flip and another 30 seconds, if filling place the filling in when you flip, spread out a bit then fold one third over the filling then the other third over and squish the filling even through

  9. Once folded slid onto serving plate and repeat, if not filling then just slid out of the pan onto a plate or pan, once cool they can be stacked on top of each other to fill later

Filling:


4 oz./1/2 Cup Heavy Cream

8 oz./1 Cup Cream Cheese (softened)

30 g/1/4 Cup Powdered Alternative Sweetener

1 tsp. Vanilla Extract (extract of choice)

Liquid Stevia (optional) (to taste)


Instructions:

  1. Whip the cream, sweetener and extract of choice until soft peaks then add the cream cheese and beat until smooth and fluffy

  2. Can store in the fridge for 2 weeks


Topping: I had extra after all the crepes were gone


8 oz. Sliced Strawberries

Sprinkle of keto sweetener of choice (to taste)

Citrus zest (optional)

1/2 tsp. Extract of choice (optional)


Instructions:

  1. Mix everything and let sit- store in a air tight container up to two weeks in the fridge


Macro for 3 of 15 Crepes:

180 Calories

13g Fat

9g Total Carbs

2g Fiber

5g Sugar Alcohol

2g Net Carbs

10g Protein


Filling 1 oz. in each of 3 crepes:

240 Calories

25g Fat

7g Carbs

0g Fiber

6g Sugar Alcohol

1 g Net Carb

4g Protein


If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.


Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.



Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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1 Comment


goody2shz
Mar 30

First time making crepes. I thought it was going to be really difficult but it was easy! I didn't add sweetener because I was using them to make cannelloni. Still they were a bit sweet, probably from the coconut flour. They were a little delicate and broke easily until I figured out I wasn't cooking it long enough on the first side. After that they came out perfect. I couldn't resist filling one with my homemade keto Elderberry jam and topping with homemade keto maple syrup. OMG! Delicious! The cannellonis are baking right now and I can't wait to dig in. Thanks for another very excellent recipe!

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