To be honest, crepes were never something I thought much about. That is until I had my first dessert crepe at a restaurant called The Crepevine. I was sold after my first bite and immediately began thinking of different filling options, both savory and sweet. Like most Ultra Low-Carb versions of traditionally carb-laden recipes it took some tampering with. It’s one thing to nail the texture and it’s quite another to nail the taste. So you can imagine how excited I was when this easy Basic Crepe recipe finally worked! Now you and I don’t have to wait until our next Carb Nite to be able to enjoy a sweet or savory crepe! You can find several savory crepe filling recipes in the Transforming Recipes: The Ultra-Low Carb Edition cookbook. And I’m excited to announce that we’ll have several sweet crepe filling recipes coming out soon in an Ultra Low-Carb Dessert book! We love hearing what people think of basic recipes like these, so don’t be shy…let us know what you think!
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This recipe was featured on Sonoran Living Live on ABC15 Arizona. Click on the image below to watch the segment.
Hi…. Just have a question. The recipe calls for 2tbsp oil or butter, and then you say heat a skillet with 1 tbsp oil. Is this included in the 2 tbsp? Or separate?
Hi pfisher85! The 2 tbsp includes both the 1 tbsp you add to the skillet and the 1 tbsp you mix in with the remaining ingredients. I hope that clears it up!
Hello! Not sure why this only has 3 stars. I just gave it 5 stars. My husband is a chef and has his own personal crepe recipe. All he did was use clarified butter in place of the coconut oil, and added a little Amaretto and Almond Extract to the batter. Then he stuffed it with blueberries in mascarpone cheese, with a little Stevia and Amaretto added to that. We both agree this is the BEST LC crepe recipe we have ever tried! 5 STARS!!!
Thank you for this! Looks delicious! Please visit: https://blog.formycake.com/algunos-modelos-de-capsulas-wrappers/
God bless you!
Do these freeze well?
I make these all the time they are awesome!