Low Carb Crepes – a delicious recipe with eggs, light cream, flour, vital wheat gluten. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Whisk all ingredients together.
2
Heat crepe pan or skillet on medium high heat. Oil pan with non-stick spray or butter.
3
Measure 1/4 cup of batter into pan and swirl into a large circle, until batter no longer runs. Cook on first side until top appears dry and edges pull away from pan easily.
4
Flip carefully, then cook on second side until lightly browned, being careful not to burn. Serve immediately. Oil the pan in between each crepe.
5
If desired, fillings can be added right after first flipping the crepe. Spread shredded cheese and sliced ham or turkey across the surface. Cheese should be just melted as the second side is finished cooking. Fold in half to serve.
376
kcal
Calories
31
g
Fat
8
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 eggs, 1 cup light cream, 1/4 cup buckwheat flour, 1/4 cup vital wheat gluten.
Yes, Low Carb Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
