Description
Thin, flexible low carb crepes made with eggs and cream cheese — under 1g net carbs each, ready in 15 minutes, and perfect for sweet or savory fillings.
Ingredients
4 large eggs, room temperature
2 oz full-fat cream cheese, softened
1 tbsp almond flour
1 tsp vanilla extract (omit for savory)
Pinch of salt
Butter or coconut oil for the pan
Instructions
1. Soften cream cheese at room temperature for 20 minutes.
2. Blend eggs, cream cheese, almond flour, vanilla, and salt on high for 30 seconds. Scrape sides, blend 15 more seconds until smooth.
3. Rest batter in a spouted cup for 5 minutes.
4. Heat an 8-inch nonstick skillet over medium-low. Add butter and swirl until melted.
5. Pour 3 tablespoons of batter into center, immediately tilt pan in a circle to spread thin.
6. Cook 60–90 seconds until edges lift and surface is set. Flip and cook second side 20–30 seconds.
7. Transfer to a plate. Wipe pan lightly with butter and repeat.
Notes
Rest the batter — don’t skip this step. It reduces bubbles and makes spreading easier.
The first crepe is always the test crepe. Adjust your heat before continuing.
Stack finished crepes with parchment paper between each to prevent sticking.
Freeze for up to 2 months. Thaw overnight in the fridge.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 72
- Sugar: 0.4g
- Sodium: 85mg
- Fat: 5.5g
- Saturated Fat: 2.6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 0.9g
- Fiber: 0.2g
- Protein: 4.5g
- Cholesterol: 136mg