These crêpes can be either savory or sweet (simply omit vanilla and stevia when making savory crêpes). They are wonderful filled with sugar free jam and whipped cream, and equally good as a base for meat, cheese and vegetables. They are about 2 grams total carbs per crêpe, or 1.2 grams net carbs. —LaCuisineKeto
cream cheese, room temperature
psyllium husk powder
unsweetened soy milk
toffee flavored liquid stevia
In This Recipe
Grease a nonstick 12-inch pan with butter and heat on medium until pan is hot and butter is bubbling slightly.
Place all remaining ingredients in blender and blend until no lumps remain.
Pour 1/3 cup of batter into heated pan, turning pan to spread batter into a circle. Cook until crêpe is just set. Flip and cook until cooked through, another 20-30 seconds.
Repeat with remaining batter. If batter becomes too thick to spread, add another tablespoon soy milk and blend again.