Ingredients
- 1 ½ Cups liquid egg whites
- 6 Tablespoons Coconut flour
- 4 Tablespoons Cream cheese
- ½ teaspoon Kosher salt
Equipment
- Blender
Instructions
- Preheat an 8 inch non-stick skillet over medium heat and spray with cooking spray.
- Add all the ingredients to a blender and pulse until all combined. The mixture will be thin.
- Add ¼ cup of the batter to the skillet and swirl it around the pan until it coats the bottom.
- Cook for a few minutes until the crepe sets and starts to brown on the bottom.
- Carefully flip the crepe with a spatula and cook for a minute more. They should be firm enough to flip. They will tear if you flip them too early.
- Remove from the pan to a plate and continue making the other crepes.
- Make sure you stir the remaining crepe batter before making each crepe.
- The batter will make 8 crepes.
- Serve with your favorite sweet or savory filling.
Jennifer’s tips
- For a sweet filling, you can add a tablespoon of Lakanto granulated sweetener.
- each serving is 2 crepes
Servings: 4
Nutrition per serving
Serving: 2Crepes | Calories: 146 | Carbohydrates: 7g | Protein: 12g | Fat: 6g | Saturated Fat: 4g | Fiber: 4g | Sugar: 1g
ADVERTISEMENT
