These low carb and gluten free crepes only need two ingredients. They are easy to make: blend the ingredients together and pour the batter onto a hot pan, cooking them like normal crepes or pancakes. Enjoy this protein-packed breakfast with savory or sweet toppings.
- 4 ounces cream cheese, softened (Note 1)
- 3 large eggs
- Blend: Add softened cream cheese and eggs to blender. Blend until smooth.
- Cook: Heat nonstick pan over medium heat for a few minutes until hot. Add about 2 tablespoons batter to pan. Cook until underside is golden, about 2 minutes. Flip and cook other side, about 1 minute until golden. Transfer to plate. Repeat until batter is used up.
- Serve: Serve crepes with toppings of choice (Note 2).
|Makes 2 Servings|
|Amount Per Serving (4-5 small crepes):|
|Calories 310 (79% from fat)|
|Total Fat 28g||42%|
|Saturated Fat 14g||70%|
|Net Carb 4g|
|Total Carb 4g||1%|
|Dietary Fiber 0g||0%|
Love, love, love!!! So easy, tasty… the best recipe for lowcarb crepes I’ve ever tried.
I made this recipe this morning. It was so awesome. I loved it. Thanks for sharing.
Really good! My daughter loved them! And I felt no guilt!!!
I made these this morning. While I don’t avoid sugar (I had powdered sugar on mine) I am highly allergic to wheat so this recipe is wonderful for me! Quite delicious, very light but also filling. Thank you for posting this!
This was very tasty!!! I had my doubts even when cooking it but my kids devoured it and so did my fiancé
My daughter made these and they were awesome!