Delicious Low Carb Keto Crepe Recipe
Here is a delicious gluten free low carb Keto crepe recipe made with simple ingredients, Eggs. cheese and natural vanilla extract. Amazingly crepes were invented by accident by a young 14 year old teenager assistant waiter (Henri Carpentier) back in 1895 while preparing a dessert dish that went wrong when it caught on fire for the prince of whales ( King Edward VII ).
- 240 grams eggs ( 4 large eggs)
- 160 egg whites
- 2 grams stevia (1/2 teaspoon or 2 packets)
- 4 grams natural vanilla extract (1 teaspoon)
- 160 grams smooth ricotta cheese (4 tablespoons)
Instructions
In a large bowl add all the ingredients and beat using a hand mixer.
If you don’t have a hand mixer you can use a whisk and mix until batter is well combined and bubbles form at the surface.
Preheat a 8 inch skillet on medium heat.
Once hot brush with some butter and add 3 tablespoons of the crepe batter into the skillet. Lift and tilt it side to side so the batter spreads through out evenly covering the bottom of skillet. If you want thicker crepes add 5-6 tablespoons.
Cook for a few seconds ( 10-15 seconds) once the top of the crepe is firm flip and cook the other side.
Once cooked place onto plate covered in aluminum foil to keep warm.
Repeat until the rest of the batter is done.
Top with a sugar free syrup and fruit.
Delicious Low Carb Keto Crepe Recipe
Here is a delicious gluten free low carb Keto crepe recipe made with simple ingredients, Eggs. cheese and natural vanilla extract. Amazingly crepes were invented by accident by a young 14 year old teenager assistant waiter (Henri Carpentier) back in 1895 while preparing a dessert dish that went wrong when it caught on fire for the prince of whales ( King Edward VII ).
Ingredients
- 240 grams eggs 4 large eggs
- 160 egg whites
- 2 grams stevia 1/2 teaspoon or 2 packets
- 4 grams natural vanilla extract 1 teaspoon
- 160 grams smooth ricotta cheese 4 tablespoons
Instructions
- In a large bowl add all the ingredients and beat using a hand mixer.
- If you don’t have a hand mixer you can use a whisk and mix until batter is well combined and bubbles form at the surface.
- Preheat a 8 inch skillet on medium heat.
- Once hot brush with some butter and add 3 tablespoons of the crepe batter into the skillet. Lift and tilt it side to side so the batter spreads through out evenly covering the bottom of skillet. If you want thicker crepes add 5-6 tablespoons.
- Cook for a few seconds ( 10-15 seconds) once the top of the crepe is firm flip and cook the other side.
- Once cooked place onto plate covered in aluminum foil to keep warm.
- Repeat until the rest of the batter is done.
- Top with a sugar free syrup and fruit