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Free Printable: Low Carb & Keto Food List
Get It NowThis keto crepes recipe might be a thin version of keto pancakes, but they sure feel distinct. The texture is different, and unlike pancakes, you can make almond flour crepes sweet or savory. Serve them for any meal from a low carb breakfast to dinner (more ideas below!), plus they can easily transform into an elegant carb-conscious keto dessert. If you’ve never made low carb crepes before, this is the ultimate guide to use!
I originally posted this keto crepe recipe after I made it for my husband for our wedding anniversary, because they are my husband’s favorite breakfast ever. They remind us of Paris, the destination of our honeymoon and several other trips. We were always able to find restaurants that stuffed these light and thin pancakes with all kinds of goodies, but they were never keto-friendly. So, I got in the kitchen to experiment with making keto crepes that taste just as good!
Why You Need My Keto Crepes Recipe
- Soft, delicate texture
- Pliable – they bend and roll like regular crepes!
- Simple ingredients
- Entire batch ready in 30 minutes
- Only 1 gram net carbs each
- Make them sweet or savory
There’s a secret ingredient in this recipe that makes these pliable, but the flour and sweetener you choose are just as important for the best keto crepes. I use Wholesome Yum Almond Flour (the finest consistency out there!) and Besti Monk Fruit Allulose Blend (which is sweet like sugar and locks in moisture!) to make a smooth batter with a touch of sweetness.
Ingredients & Substitutions
Here I explain the best ingredients for my low carb crepes recipe, what each one does, and substitution options. For measurements, see the recipe card.
One of the biggest challenges with making keto crepes is getting them to be pliable and not fall apart. In regular crepes made using wheat flour, the gluten helps to bind them together. That’s not the case with almond flour.
But, can you make keto friendly crepes that still roll and fold? Definitely! A few key ingredients make this work:
- Powdered Gelatin – This is my secret ingredient that will prevent almond flour crepes from falling apart! The gelatin acts as a binder. Make sure it’s unflavored.
- Water – It blooms the gelatin, and helps thin out the batter. You could also use your favorite keto milk substitute.
- Wholesome Yum Almond Flour – It’s blanched and super finely milled, so no gritty texture!
- Sea salt
- Eggs – Use large eggs for the right ratio in your keto crepe batter.
- Ghee – It gives these almond flour keto crepes a rich, buttery flavor. Feel free to sub this for coconut oil or regular butter.
- Besti Monk Fruit Allulose Blend – It adds a light sweetness to the batter, and unlike other sweeteners, helps lock in moisture. Skip it if you’re making keto savory crepes.
- Vanilla extract – Another flavor enhancer for a sweet keto crepe recipe. (Omit for savory.)
How To Make Keto Crepes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Bloom gelatin. Mix gelatin in a small bowl with water. Set aside to thicken.
- Blend the batter. Add almond flour, salt, eggs, melted ghee, sweetener (if using), vanilla (if using), and remaining water in a blender. Blitz until smooth. Add bloomed gelatin to the blender and blend again until smooth.
TIP: Batter too thick?
Add a small amount of water to thin the batter, but not too much! It should still be slightly thicker than the traditional runny crepe batter.
- Cook. Add your almond flour crepe batter to an oiled skillet preheated over medium-low heat (or medium heat depending on your stove and pan). Quickly tilt in a circular motion to reach all edges of the pan. Cook until edges look dry and the crepe forms bubbles all over.
- Flip. When edges are dry, gently flip the crepe and continue cooking until lightly browned and done. Repeat with the remaining batter.
- Enjoy! Fold or roll your keto crepes however you’d like — see below for serving ideas.
My Recipe Tips
- No need to refrigerate the keto crepe batter. This is a common requirement for traditional crepes made with wheat flour, but you can skip it for these gluten-free crepes made with almond flour. The reason is, the need for refrigeration has to do with the interaction between gluten and water. No gluten means no waiting required!
- Use the right pan. An 8-inch nonstick pan works best, and make sure it has a heavy bottom. This low carb crepe recipe is more difficult if you try to use a larger one or a lighter pan.
- Heat the pan gradually. If you heat the pan too fast, it will likely overheat, you’ll have to reduce the heat to compensate, then increase again. Instead, heat it over medium-low and be patient as it heats up.
- Make sure the pan is hot, but not too hot. Clear as mud, right? 😉 What I mean is, heat the pan at medium-low (or sometimes medium), not higher, but give it enough time at this temperature to heat up before you begin cooking. If the pan is too cold, the crepe batter will stick. If it’s too hot, the crepes will be crispy instead of soft.
- Use just a little oil (or ghee), but not too much. You need enough fat to prevent sticking, but if you use too much, the keto crepes will crisp up. You need a very, very small amount, and only need to grease after every few crepes, not after each one.
- Swirl the keto crepe batter around the pan correctly. I did this wrong for years and had no idea! Don’t tilt the pan one direction and wait for the batter to drip down to the edge. Instead, rapidly tilt in a circle in all directions, and repeat this quickly 2-3 times as soon as you pour the batter in. The circle of crepe batter will gradually get larger as you do this.
- Flip at the right time. Cook the crepe for 1-2 minutes, until the edges are dry and you see bubbles forming on top. (Time can vary depending on your pan and stove.) Gently slide a turner underneath, and if it feels dry enough to stay together, then you can flip. You may need to adjust the temperature a bit as you go. Usually, all the crepes after the first one should turn out about the same if you have the temperature right, but the first one is often a flop.
- Use a reader’s tip for flipping low carb crepes. Loosen around the edges first, raise one edge up a little further with spatula, and then use your fingers to carefully pull it up and flip over.
- Cook for less time on the second side. After you flip, you usually need less time than the first side. No more than a minute most of the time.
Filling Ideas
Sweet:
Can you have crepes on keto if they’re sweet? Absolutely! Try these easy ideas:
- Berries – Strawberries, raspberries, or blueberries pair nicely, but just about any keto fruit can work! Pair them with sugar-free whipped cream (pictured in this post).
- Keto Lemon Curd – For a smooth, sweet, and tangy flavor boost.
- Ricotta or Cream Cheese – Whisk it with powdered sweetener, to taste, for an easy and sweet keto crepe filling. You can also take it up a notch with strawberry cheesecake fluff, chocolate mousse, or homemade tvorog.
- Nut Butter – Spread some natural almond butter, peanut butter, or homemade sugar free nutella (or just get a ready-made keto version).
- Powdered Besti – Perfect for sprinkling!
- Sugar Free Caramel Sauce – Makes a mouthwatering drizzle.
- Nuts – A sprinkle of chopped almonds, pecans, or any keto nuts will add satisfying crunch.
- Keto Maple Syrup – This pours thick like real maple syrup, with a sweet and buttery flavor.
Savory:
For savory keto crepe filling ideas, omit the optional sweetener and vanilla in the recipe. Then fill them with…
- Ricotta or Cream Cheese – This works great for savory fillings, too!
- Fried Vegetables – Try caramelized onions, sauteed mushrooms, or even stir fry vegetables.
- Pesto & Tomatoes – Spread homemade pesto on the base of the crepe, then add chopped tomatoes on top.
- Chicken, Broccoli & Cheese – Make shredded chicken and roasted broccoli ahead, then roll up with your favorite keto cheese.
- Lox – Roll together with cream cheese, red onion, and capers!
Tools I Use For This Recipe
- Blender – A high-powered one gets the batter for this keto crepe recipe super smooth.
- 8-inch Nonstick Pan – This is the perfect size for making keto crepes that won’t break. Larger sizes are too hard to flip.
- Crepe Spatula – Makes it easier to lift crepes off the pan!
Keto Crepes (Soft & Pliable!)
The BEST keto crepes recipe — sweet or savory! These low carb almond flour crepes taste and roll like regular ones, with 1g net carb each.
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Ingredients
Tap underlined ingredients to see the ones I use.
Base Keto Crepes Recipe
Optional Ingredients (only for Sweet Crepes)
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
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Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, remaining 1/2 cup water, and optional ingredients (if using) in a blender. Blend until smooth.
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Add gelatin mixture to the blender and blend until smooth. If it's very thick for crepe batter, thin out with a little more water. (Do not thin out too much. It may still be a little thicker than normal crepe batter.)
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Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt in a circle repeatedly, to spread evenly into a thin layer. (It may form empty air bubbles at first, just keep rotating and the batter will fill them in.) You should be able to get 2-3 rotations in. Cook for 1-2 minutes, until the edges are dry, then carefully flip and cook for another minute on the other side.
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Repeat with the remaining batter.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 6″ crepe (made in an 8″ pan)
- Tips: Check out my recipe tips above to help you prevent sticking, get soft (not crispy) crepes, and make flipping a breeze!
- Store: Keep in the fridge for up to 5 days with parchment or paper towels between them to prevent sticking. Seal well to keep them soft!
- Reheat: Warm in a 250 degree F oven covered with foil for up to 15 minutes, or microwave if you’re in a hurry.
- Freeze: Freeze in a zip-top bag with parchment between each crepe for easy grabbing later.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Easy Keto Crepe Recipe
118 Comments
Valerie Waite
1Thank you for this recipe. I used my new electric crepe maker. You dip the pan into the batter, turn it over and wait a minute or so till edges are dry and beginning to brown. Then turn the pan over to let the crepe drop onto your plate. I did need to loosen the edges a bit with a plastic knife. It worked well. The crepes were so good, kept their shape, easily filled, and not too eggy.
Matt
1Great keto crepes recipe. Easy to make and they turn out awesome. Perfect for a low carb breakfast for snack.
Andrea Emilia Paska
1O my God! This recipe is so good! I could not have crepes for 2 years since I went gluten and diary free for my many allergies, and the gluten free crepes always tore. I did not have the gelatin you used and is not available in my country but I tried the usual gelatin used for making jello deserts. The batter got thick as I made the crepes so I had to add water and the least crepes got thicker but for my first try I am very pleased. They are very tasty. For my next try I will use 2 pans for frying at the same time and maybe less gelatin.
Thank you again. You made my day.
Andrea
Ericka
1These are amazing! I cut the recipe in half but followed it exactly and I had the most wonderfully pliable crepes, just like the ones restaurants make. And I love that they are dairy free! Thanks for another awesome recipe, you rock woman.
Meggie
0Your crepes are the BEST I’ve EVER had, except for the ones my French grandmother used to make!!!
Wholesome Yum D
0That means so much, Meggie! I’m honored they reminded you of your grandmother’s, what a compliment!
Vicki Kiraly
0Didn’t work for me. I’ve been making lower-carb crepes to use as wraps and thought I’d try this one to reduce the carbs even more. This does not hold up to flipping, much less fillings. I added a little flour to the mix after seeing that the first crepe fell apart. It was still too tender. I’m going to salvage the rest of the batter by turning it into something else.
Maya | Wholesome Yum
0Sorry to hear that, Vicki. Did you see my tips above? I don’t recommend adding more flour, that likely made your crepes fall apart even more. It was more likely an issue with temperature or technique — check out my tips above and this should help for next time!
Roxanne
0These did not turn out well, at all… An eggy, fragile, somehow gritty mess. I followed the recipe to a tee and have a pretty good blender, so no clue what the issue was but I was very disappointed.
Maya | Wholesome Yum
0Sorry to hear you had trouble, Roxanne! The blender is not likely to be the culprit if you had issues. Did you let the gelatin bloom before blending? Did you preheat the pan well? Was your pan nonstick? Did you use a very thin turner to flip gently? Did you use superfine almond flour? (Gritty usually means not, which will also affect how fragile these are.) These questions are all more likely areas that can cause trouble. Hope this helps for next time if you want to try again.
Janine
0Do you need to let it sit for an hour or refrigerate it overnight for better quality like “regular” crepes made with wheat flour?
Maya | Wholesome Yum
0Hi Janine, No, you don’t have to do that with these.
Andrea (AKA) ANDI BROOKS
0Iam sorry t say, it was a big fail….I followed the instructions verbadam and it was so thick, I had to add water 3 times and it still was so thick so I added some heavy cream, about a 1/4 cup and still was so thick. so I tried to use it anyway, I timed it 5mins, and when I went to flip it over, gently, and it just crumbled, so I tried another one and it did the same, so lastly I decited to try it in my dash mini waffle maker, and left it extra long, color was nice but when I went to take it out, it crumbled to pieces. it was
almost 10:pm and I hadn’t eaten yet, so I ended up eating 3 eggs and part of the crumbled fail with some S.F. syrup,so as not to throw it all out, I ate it but it was gritty like sand. Iam so dissapointed, has this ever happed to you? Iam so sorry…Andi
Maya | Wholesome Yum
0Hi Andi, I’m so sorry to hear this happened. It’s hard to know what happened without being in the kitchen with you, but I’ll do my best. Did you let the gelatin bloom before blending it in? Was your pan hot enough? I do think this mixture may fall apart in a waffle maker, like you experienced, but should work in a skillet as long as the pan is preheated and the ingredients are blended in the right order.
johnsbikerchic1
0What do you fill them with? The Recipe Shows the cream billing but you don’t list it in the recipe?
Wholesome Yum D
0Hi, That is sugar-free whipped cream.
Tiernan
0This recipe is ridiculously misleading. I did everything precisely as listed, and my first two fell apart when I tried to flip. I then added two other binding ingredients and managed to get some usable crepes, though each one took at minimum three times as long to cook as listed (on medium heat). I’m pretty good at making keto tortillas, etc., so I thought this would be doable.
Wholesome Yum D
0Hi Tiernan, Sorry this recipe didn’t meet your expectations. Just want to make sure you bloomed the gelatin powder?
Karla
0When showing a picture of a recipe, could everything be included? What is showing in the crepe that looks like some kind of cream? Could recipes include the optional filling showing in the picture? This is the same for other recipes shown.
Wholesome Yum D
0Hi Karla, You will find sweet and savory topping options with linked recipes in the post.
Ryan Y
0I will be honest, I was nervous to make these for my girlfriend but they came out amazing!! Thank you so much!
Sad Valentine’s Day breakfast ?
0Unfortunately, after attempting this multiple times, including trying to add gelatin to the recipe, the crepes are unable to be flipped. And yes, I previously made amazing crepes with eggs, but can no longer have them.
Wholesome Yum D
0Hi, Sorry this recipe didn’t turn out as expected. Did you follow the recipe exactly as written because gelatin is already part of the recipe?
Hristo
0I tried the recipe but failed to produce a crepe. The consistency of the batter made it impossible to lift the crepe and turn it (it was very soft and somehow heavy). Tried with less batter in the pan – same result, if I try to turn it breaks. As I am using the metric ingredients list, is it possible that the conversion is not accurate, as my batter seems very thick even though I added additional liquid a few times? In your video the batter seems not to be very thick at all.
Also, I used regular milk instead of water (recipe said I can use milk) and regular butter instead of Ghee. I assume this does not change the recipe.
Wholesome Yum D
0Hi Hristo, Sorry this recipe didn’t meet your expectations. Yes, your batter needs to be this to create a crepe.
Suzanne
0As a vegetarian, I do not use gelatin. Is there a substitute?
Wholesome Yum D
0Hi Suzanne, I haven’t tried it, but you can probably use agar agar in place of gelatin. Use the same amount as listed in the recipe.
Jasmine
1I love this recipe I’ve been using it for a while now, but I recently started putting it in my waffle maker and it ones out SO good! Way easier than crepes and better than a Chaffle. I make them savory and use them for sandwiches or toast!
Nichelle
0Could you possibly use agar instead of gelatin?
Wholesome Yum D
0Hi Nichelle, Yes, you can use agar agar in place of gelatin! Use the same amount as listed in the recipe.
Tara
0I had tried this recipe a few months ago and had not had success with it. I decided to give this another try and actually got quite a few viable crepes out of it. I found that i had to go about 2 and a half minutes at a medium low. If i went 2 minutes, it would not pull up right. I definitely found the batter to behave better at a more crepe like consistency. It smelt a pinch like overcooked egg. However theone of the cooled ones I tried turned out great.
Melanie
0These were the worst keto “crepes” I have ever made. They were far too eggy and had the taste and texture of an omelette. The gelatin mixture did not blend and resulted in lumps I had to pick out. Mixture was far too runny, maybe because the gelatin didn’t blend in? I needed medium/high heat to get them to brown at all and they were VERY difficult to flip. Sorry but these were awful.
Maya | Wholesome Yum
0Hi Melanie, All the issues you describe (eggy, mixture too runny, trouble flipping) are because you didn’t mix the gelatin in properly. Did you bloom the gelatin in a separate bowl first, and then add to the blender to blend completely?
Swathi
0This gluten free-keto recipes looks delicious
Natalie
0They were delicious. Light and fluffy. So tasty. I will definitely make this again.
Natalie
0We make crepes all the time, so when I saw these were keto-friendly & gluten free, I knew I had to try them! So good! We fill them with all kinds of things!
Amy L Huntley
0I love that you used almond flour to make these! The texture and flavor is so great!
annan
0Great crepes recipe for those on a low-carb/keto diet.
Samantha
0What an amazing idea! I didn’t even think about crepes not being keto and it’s a definite must for breakfast. Can’t wait to try!
Jane V
0Crepe deliciousness and low-carb??? Yes please!
JJ
0I just couldn’t get this recipe to work. I tried less heat and more heat and everything in between. I was excited about the addition of gelatin, but it just tasted like gelatin and eggs and fell apart. It seems way to watery.
Tabitha Crook
0I was in the same position so I end up cheating and buying a crepe maker.. so much better.
Wholesome Yum M
0Hi JJ, The batter has to be a bit loose so it can fully cover the bottom of the pan. I encourage you to check out the tips section if you are wanting to try the recipe again.
Lisa
0I followed to the T, am an experienced baker. This became scrambled crepes for me,
Wholesome Yum M
0Hi Lisa, Sorry this recipe didn’t turn out as expected. Make sure you are using an oiled pan and keep the heat medium-low.
Romina
0Hi there, I’m not sure I can get the grass fed gélatine in my country, I’ll have to check. What I do have at home is grass fed collagen powder. When I taped on your link for the gélatine, collagen powder popped up. Is that what it is? Can I use that? And the almond flour, is it full fat ground blanched almonds or the drier, finer almond flour? Thanks so much. I can’t wait to try this.
Wholesome Yum M
0Hi Romina, Collagen powder is not the same as gelatin and will not give you the same results in the recipe. Gelatin will thicken the recipe and allow the crepes to be pliable once cooked. Look for Beef gelatin or unflavored gelatin, that is what you need. The almond flour is full fat, blanched, finely ground almonds. It is not a defatted powder. I hope this helps you!
Ruth Butcher
0I tried to make this as custard filled crepes for a family gathering but had to throw out entire recipe. It did not roll and was either to thin or too thick. When I thought the consistency was perfect, the crepes fell apart when filled with custard. Honestly, Maya, I’ve always had success with your recipes but this one was a complete disaster. Sorry for the bad review. I’ve been making crepes for many years so I know how to roll them in the pan and fill them but, I thought I’d try your recipe for a change. My family was very disappointed.
Wholesome Yum M
0Hi Ruth, I am sorry this recipe didn’t turn out as expected! The batter should be a bit thicker than traditional crepe batter since the gelatin is what’s causing these crepes to bind and not wheat gluten.
Maryse
0I was a bit disappointed; this recipe did not work for me.
Wholesome Yum M
0Hi Maryse, I am sorry these didn’t work out for you. They take a bit of patience to master.
Grant
0these were terrible, i tried several pans, and several heat levels. They fall apart the second you touch them. There’s no way this recipe was tested
Wholesome Yum M
0Hi Grant, This recipe was tested thoroughly. This recipe does use a specific size pan (8 inches, otherwise the crepes will fall apart) and a specific technique. See the section called, Tips for Easy Keto Crepes for information on how to get the best possible results.
Patty
0Maya, before I try making these, I’m wondering if these crepes will work to make manicotti? They would have to go in the oven for 10-15 minutes to melt the fillings.
Thank you,
Patty
Wholesome Yum M
0Hi Patty, Wow, I have not considered using crepes for a manicotti recipe! I think it should work, but obviously, you will want to skip the optional ingredients. Please share how it turns out!
sonia
0Thank you for creating this keto crepe recipe! On medium heat, mine were difficult to turn over without turning them into scrambled egg piles. Hence, one star removed for that. Instead I used medium-high heat, which is standard for making traditional wheat-based crepes using the swirl method, and voila … the keto crepes held together better. Cooked at medium-high, the crepes also had a delicious, slightly caramelized flavor.
This recipe is nearly identical to the traditional crepe recipe, using the same ratio of eggs to flour. Sans the strong flavor of wheat flour, the egginess comes through, but it’s compensated by the filling. I used 2 cups mixed berries with 1/4 cup monk fruit sweetener and 3 TBSP lemon juice.
Anna
0I really appreciate that you are trying to create recipes for gluten intolerant individuals but this recipe did not work. It tasted more like an omelet ( good omelet though). They also broke no matter what I ve tried. They didn’t even fold or roll without breaking which is a purpose of real crepe to be able to put stuff in it.
Wholesome Yum M
0Hi Anna, I am sorry these crepes didn’t work out for you. It sounds like the heat was too high during the cooking process. Remember to go slow and let these crepes cook through at a low temp.
Christina
0We love using these to eat Indian food as my husband says it reminds him of an Indian dosa. But I make it super thin so it’s a little crispy so that it resembles it more. Now he complains less eating low carb! Thanks!
Pat
0Hi, like to know is it okay to make this recipe without the eggs or any thing else I can replace using the eggs. Please let me know thank you
Wholesome Yum M
0Hi Pat, I have not tested this, so I cannot guarantee that it would work, but you may be able to replace the chicken eggs with flax eggs. Please let us know how it works if you decide to try it out.
Lyn
0I ended up with scrambled eggs too. So I pulled out parchment paper, added cinnamon and cream cheese chunks. Then baked it in the oven like a cake. Poured sauted blueberries on top. It’s kinda like a crepe pastry. I wish I could add a photo to show you. It looks and taste good.
Janaia Donaldson
0I couldn’t get these crepes to hold together. They stuck to the pan; I ended up with what looks like scrambled eggs. I’ve made wheat flour crepes successfully for years. I tried both butter and coconut oil on the pan; thinning batter to a consistency that would swirl; an 8″ crepe pan; different amounts of batter. One departure from your recipe was use of almond oil in the batter rather than ghee or coconut oil. Perhaps that made them stick.
Wholesome Yum M
0Hi Janaia, I’m sorry these crepes didn’t turn out as planned. I don’t think almond oil would have made the difference here. If they were sticking to the pan, it’s usually because the heat was up too high.
Karin
0Hi, I have a question about the gelatin, you use 2 tablespoons it means 30 grams of gelatin. It´s that correct? In my country doesn´t exist the gelatin you suggest so I have to use “regular” gelatin, it works the same way?
Thanks in advance for your help-
Karin
Wholesome Yum M
0Hi Karin, Yes, packaged gelatin will work fine in this recipe. Use the amount listed in the recipe, which is roughly 29.5 grams.
sara
0I just want to thank you for you recipes, I tried couple and all turned very delicious…
Sara
0If I don’t have beef gelatin, can I use Knox gelatin?if yes what much?
Thank you
Wholesome Yum M
0Hi Sara, Yes you can use Knox. Please use the same amount listed.
Michelle Corley
0This was delicious! However it did take me a few tries to get the crepe cooked enough to flip. I also made a filling of cream cheese mixed with monk fruit golden sweetener and layered fresh blueberries, strawberries and blackberries. DELISH!!
Vyci Duarte
0Hi. I made these today and only made a small change. I did feel the taste was a bit better for me with a little confectioner;s sweetener added in. They can be touchy to turn… as are all crepes! But another blog had a tip I used that did seem to help. Loosen around the edges. Then raise one edge up a little further with spatula. Then use your fingers to carefully pull it up and flip over. Hope this helps others. I had pumpkin pie filling left from Thanksgiving.. I filled one with it….put some whipped cream on top and some chopped pecans! It was so yummy! A nice seasonal treat you could give to any guest. (All Keto recipes, by the way) Thank you for all your great recipes!
Maya | Wholesome Yum
0Thank you so much for the tip, Vyci! I’m so glad you like the crepes. I’ll add this tip to the post for others to see.
JetWan
0These are excellent. Used a stove top omelette maker and they look beautiful.
Sunita Dwivedi
0Made this recipe but used tapioca flour in place of gelatin and worked like a charm. it does have more carbs then gelation but i think for 2tbsp it is 8 carbs which is still quite low. I also used 11/4 cup almond flour so the crepe don’t taste so egg like. With these modifications i have med the recipe twice and had no issues flipping either.
T
0Made the recipe with stevia instead of erythritol. The gelatin idea seemed promising but it still broke apart a lot & tasted terrible. I won’t be making this again.
Kimi
0I used regular Gelatine powder (for those of us on the Ketogenic Diet for Epilepsy, we have to be super careful about not eating too much protein) and they were wonderful. I made these with salt and turmeric for Banh Xeo, vietnamese savory crepes, and they were excellent. I never thought I’d be able to eat those again.
Sarah M
0I made this recipe twice this week. The first time I made it, I prepared it exactly as written and made the crepes right away. I had a lot of trouble with the crepes coming apart when I tried to flip them, even when I made them thicker. They were still good, but very difficult to flip.
The second time, I made the batter the night before and then made the crepes the next day. I was worried that the gelatin would turn all the dough into a solid mass, but everything was still a nice liquidy consistency the next day. This time, the crepes were absolutely beautiful and I had no issues at all with them coming apart. They were a little thicker than traditional crepes, almost halfway between a pancake and a crepe in thickness and texture, but everyone who ate them marveled at the fact that they were keto and gluten free because they were so good. Many crepes were consumed and everyone loved them!
Stephane Cosby
0She did it, this recipe is genius.
I like to do things manually, with a wish rather than a blender, but when I did the results were unsatisfactory.
There was a learning curve with the temperature and oil content of the pan. First few we’re scrambled eggs. Glad I didn’t give up, because by the end of the first batch, I had made delicate little crepes, that were NOT thin omelettes like most keto recipes.
Sylvia Sanchez
0Hello,
Would I be able to add mascarpone cheese to these? If so, how much? I do know you have another recipe that includes that. Thanks!
Wholesome Yum M
0Hi Sylvia, I would just make these crepes if you want to add mascarpone cheese. Enjoy!