Keto Crepes

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 tsp Garlic powder

• Refrigerated

  • 8 Egg whites, large
  • 2 Egg yolks

• Canned Goods

  • 90 ml Coconut milk

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 tbsp Coconut flour
  • 1 tsp Cream of tartar
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Ghee or coconut oil

• Nuts & Seeds

  • 1 tbsp Psyllium husk or ground chia seeds

Found on ditchthecarbs.com

Description

Directions

• Separate the egg whites and from the egg yolks. You will only need 2 egg yolks and 8 egg whites, as the crepes hold better together when more egg whites are used. Reserve the remaining egg yolks for another recipe.
• Place the whole eggs and egg whites, coconut flour, psyllium husk or chia seeds, coconut milk, baking soda and cream of tartar in a bowl and mix well.
• Add the garlic powder (or sweetener if making sweet keto crepes) and whisk well.
• Allow the batter to sit for 5-10 minutes so the coconut flour and psyllium have time to swell and absorb the moisture. Whisk again.
• Heat a nonstick pan evenly with the ghee or coconut oil. Move the pan while pouring in the batter to ensure the batter covers the bottom of the pan in a thin layer. The batter should be runny so it will spread easily. If it is too thick, you may add 1 tablespoon of water to the mixture.
• Make the crepes one by one, greasing the pan in between to ensure the keto crepes dont stick.
• Depending on the size, you can make 2 large or 4 medium crepes per serving.
• Once cool, store in an airtight container in the fridge for up to 5 days.

Nutrition