What are crepes?
Crepes are thin, French-style pancakes made with hundreds of different fillings. They’re ridiculously popular in Europe, popping up everywhere – at wedding receptions, family breakfasts, and even food trucks. I love me a good ol’ American pancake, but these hit my taste buds in all the right ways.
Crepes are ridiculously versatile and you can enjoy them with both sweet or savory fillings. There are different crepes recipe versions out there, but traditional crepes contain wheat flour, some kind of a liquid (either water or milk) and salt. Obviously, since this is a keto crepe recipe, we won’t be using any of those.
Instead of using regular flour, we’re going to use coconut flour as a base for the crepe batter instead. Milk won’t be necessary either, and we’ll swap it with a nut-based milk. I know low-carb crepes sound a bit difficult to make and unrealistic, but bear with me – they really taste amazing.
How to make perfect keto coconut flour crepes?
Keto and low-carb crepes can be a challenge. You have to use a non-stick pan, play around with the skillet over medium heat, carefully flip them over so they don’t break, etc. It probably sounds difficult at first, but once you get the hang of it, making keto crepes is a breeze.
If you’ve been on the keto diet for a while now, you’re probably used to all these kinds of swaps and a somewhat re-invented way to cook your favorite things. To make you feel a bit more confident in your cooking skills, I truly believe making crepes is easier than making a lot of other healthy recipes.
Take low-carb zucchini lasagna for example. For some odd reason, I can’t ever get it right. But on the other hand, Megha can always get it perfect. So long story short, making a keto crepes recipe is definitely a hundred times easier for me than dealing with zucchini.
Keto crepes ingredients
• Coconut oil – it’s best to have coconut oil in room temperature, preferably in a liquid state. You’ll get smooth batter instead of clumpy keto crepes.
• Almond milk – make sure you use unsweetened almond milk to avoid consuming too many net carbs from sugar. Drinking your net carbs is seriously the biggest keto sin one can do. You can use coconut milk as well, just make sure to adjust the batter accordingly.
• Psyllium husk powder – this ingredient acts as a binding agent to glue all the keto crepe recipe ingredients together. Don’t skip it.
• Coconut flour – these are coconut flour keto crepes, not almond flour keto crepes. Under any circumstance, do not substitute these two or you’ll end up with a mess.
• Eggs – room temperature works best here. Despite the number of eggs that go into this recipe, these keto crepes don’t feel "eggy" and omelet-like at all.
• Vanilla extract (optional) – doesn’t vanilla extract make everything taste better? I can’t imagine eating sweet, thin pancakes without a hint of vanilla. Skip it if you’re using savory fillings.
• Keto sweetener (optional) – you can use erythritol or monk fruit sweetener here. You can add it directly into the crepe batter, but for the most part, we like to make our keto crepes without it just in case we’re craving savory crepes.
Step by step keto crepes guide
We tried to make this keto crepes recipe as easy as we could. I honestly think having a blender in your keto kitchen is a must. We’ve had ours for years now, and if you don’t have one, I definitely recommend getting one.
Step 1: Combining all ingredients
Combine coconut oil, unsweetened almond milk, psyllium husk, coconut flour, and eggs in a blender. You can also use vanilla extract and a low-carb sweetener if you want to use these keto crepes as a dessert or simply a sweet dish.
Step 2: Time to make a crepe batter
Blend on a high setting between 30 seconds and up to a minute until everything is uniformly mixed into the batter. You’ll need a good blender for this, but if yours doesn’t have much working power, just mix it for a minute or two longer.
Step 3: Heat up your skillet
Heat a non-stick skillet over medium heat and spray very lightly with cooking spray. If you don’t have a cooking oil spray, take a piece of paper towel, pour a tablespoon of oil on top of it, and rub the frying pan. A regular skillet is fine, but…
Step 4: Cook the crepe
Pour a 1/4 cup of batter into the pan and quickly move around the batter until it has coated the bottom and spread thin. Cook for 2-3 minutes, or until the base has set enough to flip. Flip and then cook an additional minute.
Step 5: Fill and serve
Top with berries and cream, or ham and cheese. These crepes can be sweet or savory.
Step 6: Store
Store in the fridge for up to 1 week.
Nutrition Facts
- Calories: 248
- Fat: 20g
- Carbohydrates: 9g
- Fiber: 5g
- Sugar: 1g
- Protein: 10g
- Vitamin A: 180IU
- Calcium: 68mg
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Iron: 2mg
- Percent Daily Values are based on a 2000 calorie diet.
