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Blend together: eggs, cream cheese, Parmesan cheese, and Swerve in the blender. Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan gum over the batter and continue blending until thick, scraping the sides down at least once. Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes.
Prep the Pan: Put a non-stick pan over medium heat. When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with butter. Lightly brush the spatula, too.
Tilt and Swirl: Stir the batter. Pour the batter into a 1/4 cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. I can get the batter to go around the pan 3 times, ever increasing the size of my circle before it stops, resulting in a 6-7 inch crepe.
If you have a Crepe Spreader use that here.
Cook, Shimmy and Flip: Let the crepe cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns. You can touch it with your finger to see if it's still wet or just about set. Now, gently work the spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more.
Stack: Remove the crepe to the plate and begin the process again making sure to lightly butter the pan and the spatula after each crepe. Stack the crepes one on top of the other. Let cool and refrigerate or use right away. To freeze, place a piece of waxed paper between each crepe before putting into a zip-loc bag and placing into the freezer.
Makes 8-10 crepes.
Serving size is 1 crepe. Each crepe is 2.3 g NET CARBS.
Crepe Spreader ( https://images-na.ssl-images-amazon.com/images/I/318lZhyas0L._SX425_.jpg )
Depending on the type of crepe you are wanting to make (sweet or savory) you can omit the Swerve and add just about anything. Basil if you are wrapping an Italian sausage with marinara sauce and mozzarella cheese. Garlic powder if you are wrapping up baby spinach leaves ham and cheddar cheese. Cajun seasoning if you are wrapping up shrimp. Experiment with flavors, they freeze and reheat well! I enjoy mine with a drizzle of honey mustard and ham and swiss cheese rolled up and lightly grilled just enough to melt the cheese!
Don't forget to check your carbs when you add items if applicable and record your numbers as needed if you are tracking.
Nutritional values are for above recipe as is.
Ingredients
Directions
Blend together: eggs, cream cheese, Parmesan cheese, and Swerve in the blender. Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan gum over the batter and continue blending until thick, scraping the sides down at least once. Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes.
Prep the Pan: Put a non-stick pan over medium heat. When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with butter. Lightly brush the spatula, too.
Tilt and Swirl: Stir the batter. Pour the batter into a 1/4 cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. I can get the batter to go around the pan 3 times, ever increasing the size of my circle before it stops, resulting in a 6-7 inch crepe.
If you have a Crepe Spreader use that here.
Cook, Shimmy and Flip: Let the crepe cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns. You can touch it with your finger to see if it's still wet or just about set. Now, gently work the spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more.
Stack: Remove the crepe to the plate and begin the process again making sure to lightly butter the pan and the spatula after each crepe. Stack the crepes one on top of the other. Let cool and refrigerate or use right away. To freeze, place a piece of waxed paper between each crepe before putting into a zip-loc bag and placing into the freezer.
Makes 8-10 crepes.
Serving size is 1 crepe. Each crepe is 2.3 g NET CARBS.
Crepe Spreader ( https://images-na.ssl-images-amazon.com/images/I/318lZhyas0L._SX425_.jpg )
Depending on the type of crepe you are wanting to make (sweet or savory) you can omit the Swerve and add just about anything. Basil if you are wrapping an Italian sausage with marinara sauce and mozzarella cheese. Garlic powder if you are wrapping up baby spinach leaves ham and cheddar cheese. Cajun seasoning if you are wrapping up shrimp. Experiment with flavors, they freeze and reheat well! I enjoy mine with a drizzle of honey mustard and ham and swiss cheese rolled up and lightly grilled just enough to melt the cheese!
Don't forget to check your carbs when you add items if applicable and record your numbers as needed if you are tracking.
Nutritional values are for above recipe as is.
Notes
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