Ingredients:
For the Crepes:
- 4 oz (113g) cream cheese, softened
- 4 large eggs
- 1 tablespoon almond flour
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
- 1-2 tablespoons low-carb sweetener (like erythritol or stevia), to taste
- Pinch of salt
For Filling:
- Sugar-free whipped cream
- Berries (strawberries, blueberries, raspberries)
- Optional: a sprinkle of powdered low-carb sweetener for garnish
Instructions:
1. Prepare the Crepe Batter:
In a blender, combine the softened cream cheese, eggs, almond flour, coconut flour, vanilla extract, sweetener, and a pinch of salt. Blend until the batter is smooth and well combined.
2. Let the Batter Rest:
Allow the batter to rest for a few minutes. This gives the coconut flour time to absorb some of the liquid.
3. Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat.
- Grease the pan lightly with butter or cooking spray.
- Pour a small amount of batter into the pan, swirling it around to spread it thinly.
- Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned. Carefully flip and cook the other side for an additional 1-2 minutes.
4. Repeat:
Continue this process until you’ve used all the batter, stacking the crepes on a plate.
5. Assemble the Crepes:
- Spread sugar-free whipped cream on each crepe.
- Add a few berries of your choice.
6. Roll or Fold:
- Roll or fold the crepes with the filling.
7. Garnish and Serve:
- Optionally, dust the crepes with a sprinkle of powdered low-carb sweetener.
- Serve immediately and enjoy your low-carb cream cheese crepes!
