This has got to be one of the best “go to” Low Carb, High Fat recipes. The key to success is patience – cook slow, over a low heat…..and wait just a bit longer than you think you should before turning them. They are very soft and fragile when cooking but firm up nicely when they cool.
Variious versions of this recipe exist but this is my preference. I have tried Cream Cheese and Ricotta – I much prefer how the Cream Cheese ones cook, but both are OK. Artificial sweetener is also commonly used but I am avoiding this.
Makes 6 thin crepes (use two per serving)
- 1/2 cup Cream Cheese, (or Ricotta)
- 4 large Eggs
- pinch of salt
- 2 Tablespoons butter
- Blend Cheese, Eggs, and salt, until combined and smooth. Set aside.
- Heat a lightly buttered pan over medium-low heat. I prefer a 20 cm diameter
- Add just short of ¼ cup of batter to the pan, and spread it evenly.
- If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake.
- Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side.
- Do not rush this part. Cook them long and slow. Be patient
- Repeat this processes, placing each completed crepe on a paper towel.
- Serve as hot pancakes filled with Cream cheese and Cinnamon
- Roll and slice to use as “noodles”
- Use as sheets in a ‘lasagne”
- Fill with bacon and fried egg for a “brekkie wrap”
- Go gourmet crepes with a creamy chicken and mushroom filling, top with cheese
- Enchiladas or soft tacos
- Layer between paper towels and refrigerate or freeze for later use.
This recipe is part of a collection of LCHF (Low Carb High Fat) recipes that I have been experimenting with. These are not neccessarily original although may have been adapted and blended from recipes readily available online. This collection is some that I have tried and enjoyed, collated here for my convenience and yours. Where the recipe is a LCHF adaptation of another recipe that I have already shared, I shall link them…because I can.
I am not a Doctor, nor am I a nutritionist. Fat:Carb:Protein content will depend on what variations you use.
Read more about LCHF eating here and always seek professional advice that is specific to your circumstances.