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Multipurpose Keto Crepes

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These keto crepes are so quick and easy to make. They can be used in sweet as well as savoury recipes.

I'd like to thank Libby of Ditch The Carbs for her review of the KetoDiet Cookbook and sharing my keto crepes!

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Tips & Substitutions

If you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. Instead of psyllium husk powder, you can also use the same amount of ground chia seeds.

Instead of coconut milk, you can use heavy whipping cream or almond milk (fewer carbs and fat).

Don't waste the egg yolks - use them for making mayonnaise, Ultimate keto coffee, Zucchini carbonara or add them to your breakfast omelet!

Use as wraps for meat and vegetables, such as Garlic buttered spinach, Crispy marinated asparagus or Roasted lamb. You can also try them with some of the recipes on my blog: Spiced Slow-cooked Lamb or Autumn Oxtail Stew.

You can even use these keto crepes instead of the wraps in Beef wraps with red sauce or instead of the pancakes in Crispy aromatic duck with mini pancakes.

Hands-on Overall

Nutritional values (1 crepe)

Net carbs1.2 grams
Protein5 grams
Fat9.7 grams
Calories118 kcal

Calories from carbs 4%, protein 18%, fat 78%

Total carbs2.4 gramsFiber1.2 gramsSugars0.7 gramsSaturated fat5.8 gramsSodium289 mg(13% RDA)Magnesium7 mg(2% RDA)Potassium142 mg(7% EMR)

Ingredients (makes 4 large crepes)

Instructions

  1. Separate the egg whites from the egg yolks. You will only need some of the egg yolks, as the crepes hold better together when more egg whites are used.
  2. Place the following ingredients in a bowl: eggs, coconut flour, psyllium husk powder, cream, cream of tartar and baking soda. You can also use gluten-free baking powder instead of baking soda and cream of tartar. Mix well.
  3. Add the garlic powder (if using) and whisk well. Alternatively, to make sweet crepes, use a few drops of stevia or Erythritol (a tablespoon per recipe of 2 servings).
  4. Let it sit for 5-10 minutes, so the coconut flour and psyllium have time to soak up the moisture. Then, whisk again. Add water if too thick.
  5. Heat a non-stick pan evenly greased with ghee (or coconut oil) over medium heat. Move the pan while pouring the batter in to ensure the crepe covers the bottom and is thin.
  6. The batter should be runny, so that you can spread it easily. If it's too thick, add a tablespoon of water. Grease the pan with a small amount of oil before you make another crepe to avoid sticking.
  7. Depending on the size of the crepes, you will get 2 large or 4 medium crepes per serving. The crepes can be stored in the fridge for up to 5 days.
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Ingredient nutritional breakdown (1 crepe)

Net carbsProteinFatCalories
Eggs, free-range or organic
0.1 g1.6 g1.2 g18 kcal
Egg white, fresh
0.2 g2.7 g0 g13 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.3 g0.2 g4.3 g41 kcal
Coconut flour, organic
0.3 g0.5 g0.5 g11 kcal
Psyllium husk powder
0.1 g0 g0 g0 kcal
Cream of tartar, raising agent
0.2 g0 g0 g1 kcal
Baking soda
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Ghee
0 g0 g3.8 g34 kcal
Total 1 crepe
1.2 g5 g9.7 g118 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (17)

No wonder there is so many mixed results with how they turn out! Bad instructions on how to make! The baking powder, baking soda, cream of tarter, lemon juice?  What? So confusing? I have all the ingredients, but I will stii have to fumble my way through end see what happens!

Reply

Dear Anne, I think the instructions are perfectly clear. I simply listed more options so people can choose what they want to use.
Baking powder mix refers to baking soda + cream of tartar - or you can use use gluten-free baking powder instead of those 2 ingredients.
As for the one comment below, that is not an issue related to the baking powder but rather the other dry ingredients that seem to be making the mix too thick.

Reply

Unfortunately, this recipe doesnt work at all. The batter is extremely stiff, and doesnt fry a pancake at all. Adding more almond milk doesnt work, so this turned out to be a complete failure. Sitll on a search for working keto pancakes recipe 😞

Reply

I'm sorry it didn't work, I never had that issue. These are crepes that I mostly use as wraps in savoury dishes. You may want to try some of these recipes (especially the Basic Keto Pancakes): ketodietapp.com/Blog/Filter

Reply

I just had the same problem as Oro - the batter came out *extremely* thick.  I only made a half batch, just to try, but I halved all the ingredients carefully.  I used psyllium husk as I have that ground, and for the coconut milk I used 2 tbsp lactose free cream and 1 tbsp water.  The only thing I can think of is that my eggs may not have been quite large enough, but I still had to add a *ton* of water (I stopped measuring after the first couple of tablespoons, but it must have been a good 6 or 8 of them!) and the batter was still too thick to spread nicely in the pan.
Ironically, it made quite nice thick fluffy pancakes, but not the crepes I'd been after.  They tasted nice, but were too thick to get crispy edges like real crepes and the centres had an almost creamy texture which was nice but not at all crepe-like, or even pancake-like!
Since they did still taste nice, I shall experiment some more, because a good crepe recipe would be lovely to have!

Reply

Thank you for your feedback, Anna! I'll have to revisit this recipe to see what might have gone wrong. The only thing I can think of is that even a little more psyllium would make it thick and you may need to weigh the dry ingredients. In any case, I'll put this recipe on my to-do list and make a video recipe with it 😊

Reply

I tried it last night and as it thickened when it  I set it aside, JUST LIKE THE RECIPE SUGGESTED, I added a little water and thinned it right up. Turned out perfect and my husband LOVED it! Keeper!

Reply

Thank you Chris, I'm glad you enjoyed!

Reply

Would love to try this. I like to buy 100% egg whites in a carton. Can you tell me how many cups it would equal to?

Reply

4 to 6 egg whites = 1/2 cup, so I think that 8 egg whiles should be about 3/4-1 cup (I'd go for 1 cup).

Reply

Where is the recipe???

Reply

Hi Sandi, the recipe is at Ditch The Carbs - please, see the link in the post. Libby has included it in the review of my cookbook 😊

Reply

Thanks for all the recipes and other stuff on your blog and site. I would love to be able to filter the recipes section on multiple categories, for instance 'vegetarian' and '20 minutes or less' (me being lazy & veggie). Could you make this happen please? Thanks.

Reply

Thank you Dennis, we are planning to enhance this feature soon - that's a good point!

Reply

Just to let you know, it has been done - you can try the new filtering. You can also select "savory" at the same time 😊

Reply

I absolutely love your new cookbook Martina, and I especially love these crepes. With 150 amazing low carb, sugar free and grain free recipes, this should be in every low carb kitchen. Congratulations on adding yet another fabulous resource to your repertoire and helping us all on our low carb/keto journey. Libby x

Reply

Thank you so much Libby!!

Reply