Eggs, cream cheese, coconut flour, butter, and vanilla blend into thin crepes that cook for a few minutes on each side. The recipe yields about four servings, with sweet or savory filling options.
Ingredients
- 4 large eggs
- 4 ounces cream cheese, softened
- 2 tablespoons coconut flour
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or cooking spray, for greasing the pan
- Optional fillings: sugar-free chocolate spread, whipped cream, fresh berries, sliced avocado, or cooked bacon
Instructions
- Blend the eggs, cream cheese, coconut flour, melted butter, vanilla, and salt in a blender or food processor until smooth.
- Heat a nonstick skillet or crepe pan over medium and grease it lightly.
- Pour about 1/4 cup batter into the pan and immediately swirl it into a thin, even layer.
- Cook for 2–3 minutes, until the edges begin to brown and the crepe is set.
- Flip carefully and cook for another 1–2 minutes, until cooked through.
- Transfer to a plate and repeat with the remaining batter.
- Serve warm with the preferred fillings.
The exact number of crepes depends on pan size and how thinly the quarter-cup portions spread. Stack the cooked crepes on a plate while finishing the remaining batter.
