These fast and easy Low-Carb Crepes are something I learned how to make after gastric bypass. They are SUCH a better option than pancakes. They have more protein, you can make them with alternative flours, they are super fast to make, AND they don’t need syrup.
We have a couple of Type 1 Diabetics in the family, and this is such a great alternative to regular pancakes. Really, for everyone in the family.
No one really needs that much simple carb in the form of syrup, anyway.
And I rarely get complaints when I serve crepes. From the toddler, the picky almost-teenagers, or the husband.
Low Carb Crepes: Substitutions
Change out the wheat flour for gluten-free options like almond flour to make this keto friendly. Just keep adding the protein!
You can choose a sweet option or a savory option. Or, put the options on the table and let the kids serve themselves.
Just lay the crepe flat, like a tortilla. Fill the middle with your choices, and wrap the edges up like an open ended burrito. Turn the crepe over so the seam is on the bottom, and cover with more yummy options.
- Whipped cream
- Strawberries, blueberries, raspberries, blackberries
- Orange, mandarin, peach slices
- sliced bananas
- No sugar added applesauce
- cottage cheese
- Cottage cheese
- scrambled eggs
- browned sausage
- bell peppers
- diced potatoes, cooked in oil and butter in a skillet for 20 minutes
- Herb’s De Provence spice blend
- Italian seasoning blend
- Salt & Pepper
No need to add sugar to anything. The fruit has natural sugars, so will make the sweet option just right. Don’t add syrup to this, either. The point is to be deliciously healthy.
One crepe is more than enough for me, but if you have two, it’s still better than pancakes!
I make these fast and easy low-carb crepes almost every weekend for breakfast for the family. It’s so easy, and so healthy!
Fast And Easy Low-Carb Crepes
- A Rubber Scraper
- A Blender (I like the Ninja blender)
- A Condiment Squeeze Squirt Bottle
- A Stainless Steel Pan (yes, it matters if it's stainless steel)
- 1 Cup COLD water Cold. It's important.
- 1 Cup Cold Milk Also important.
- 4 Eggs The fresher, the better.
- 1/2 tsp Salt
- 1 ½ Cups Flour It doesn't have to be sifted, cause it's going in the blender, baby!
- 4 Tbsp Melted Butter Use the real stuff, make sure it's melted.
- 2 Tbsp olive oil extra virgin
- In the blender, add the water, milk, eggs and salt.
- On top of all of that, add the flour. Then, pour on the melted butter.
- Pulse the blender on high for 1 minute, to really get the flour and the eggs mixed together. Scrape down the sides and blend again. We want this velvety smooth.
- Pour into the condiment squeeze container. Screw on the lid, and put in the fridge for 2 hours, at least. I like to make this ahead of time, and just pull it out of the fridge when I have the urge to make crepes. If it won't squeeze easily (did you skip the 2nd blending?), just thin it out with a little bit of water.
- Put the pan on the stove, on med-high heat. Get the pan nice and hot.
- Add the oil and butter to the pan, and let the butter foam in the pan. Lower the heat to medium.
- Lift the pan off the stove, and squeeze the batter out of the condiment bottle into the pan. Slowly tilt the pan in a circle to get the batter to coat the bottom of the pan.
- Put the pan back on the stove to heat the thin crepe batter until it is cooked. It will only take a few seconds.
- Flick your wrist to toss the crepe up out of the pan, or use the rubber spatula to flip it over. This is the first tester crepe, anyway, so if it ends up on the floor it's ok.
- Test the heat of the pan with this tester. Decrease the heat if the crepe turned too dark too fast. Increase the heat if the crepe didn't turn a golden at all.
- Repeat until you are out of batter, or have enough crepes. You can put the batter back in the fridge until next time, or make another batch to refrigerate so you can quickly make this again next weekend.
- Use the crepe like you'd use a tortilla – fill with savory foods: sausage and scrambled eggs. Or a sweet meal: fill with whipped cream and berries. Either way is delicious and healthy. No syrup needed!
"No Excuses Chili" is my Go-To weight loss recipe when it is cold outside, or I know I'm in for a busy day.
Why Does My Shoulder hurt after gastric bypass If you've recently had gastric bypass surgery, you may be wondering why does my shoulder hurt after gastric bypass? You didn't have surgery on your...