These are thin, golden crepes — delicate, flexible, and beautifully cooked with that classic light spotting. They’re a high-protein, low-carb version of the classic French favorite, perfect for sweet or savory fillings.
Why You’ll Love This Recipe
- Soft, pliable texture and golden color exactly like your photo
- Very high protein per crepe
- Versatile for breakfast, dessert, or savory meals
- Quick to make in a skillet
- Keto-friendly and great for meal prep
Ingredients (Makes 8–10 crepes)
- 4 large eggs
- 6 oz (170g) full-fat cream cheese, softened
- ¼ cup (25g) almond flour
- 2 tbsp (20g) vanilla whey protein powder
- 2 tbsp (25g) allulose or powdered monk fruit sweetener (optional for sweet crepes)
- ¼ cup (60ml) unsweetened almond milk or heavy cream
- 1 tsp vanilla extract (for sweet) or omit for savory
- Pinch of salt
- Butter or oil for cooking
Instructions
- Add all ingredients to a blender. Blend until completely smooth (about 30–60 seconds). The batter should be thin — add a splash more milk if needed.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup batter into the pan, swirling immediately to form a thin, even circle.
- Cook 1–2 minutes until edges are set and bottom is lightly golden. Carefully flip and cook the other side for 30–60 seconds.
- Stack cooked crepes on a plate (they stay flexible). Repeat with remaining batter.
Prep Time: 5 minutes Cook Time: 15–20 minutes Total Time: 20–25 minutes
Nutrition (Per Crepe)
- Calories: ~110
- Protein: 8g (high)
- Total Carbs: 3g
- Net Carbs: 2g
- Fat: 8g
