Sometimes, on a low-carb diet, I really crave carbs for brunch… and I haven’t had the most success with making low-carb breads that don’t have a weird texture (but I’m working on it!). However, this recipe was perfect for brunch this weekend. This savory crepe makes a great vehicle for fillings. Pictured are plain crepes with a little butter on top. Sometimes, I spread a little creamed spinach or mint chutney inside for variety. For lunch today, I used the same batter below, and sprinkled a little cheese on top after it was done cooking, but before folding it up. It’s a versatile recipe, so you can tweak the seasonings to suit your taste.
1/4 tsp salt
1/4 tsp onion or garlic powder (your preference)
1.5 cups almond milk
1/4 cup heavy cream
1/4 cup almond flour
1/4 cup coconut flour
1.5 tbsp psyllium husk
2 tbsp butter, melted
additional butter or oil to grease the frying pan
1. In a large bowl, whisk the eggs, salt, onion/garlic powder, almond milk, and heavy cream together until uniform.
2. Whisk in the almond flour, coconut flour, and psyllium husk until uniform.
3. Whisk in the melted butter.
4. Let the batter sit for at least 10 minutes (this allows everything to hydrate).
5. Heat a frying pan on medium-high heat. Lightly grease the frying pan with butter or oil and let it heat for about 30 seconds. Pour 1/4 cup of batter onto the frying pan. It should spread and bubble as soon as it hits the pan. If not, add a little bit of water to thin it out. Cook for ~3 minutes (until the bottom is brown), then flip and cook the other side for ~2 minutes.
6. Eat plain with a dollop of butter, or stuff with your favorite savory filling.
Note: I have stored unused batter in the fridge for two days and the crepes still came out great! Bring the batter to room temperature thin with water if needed before using.