Sometime back in the late ’70’s my grandparents indulged my Christmas wish for a crepe maker. I’ve been using my trusty Creperie ever since for our traditional Christmas morning cheese blintzes. I’m pulling this baby out more than once a year after discovering this low carb version of crepes. These crepes make the best Green Chile Enchiladas ever! Enchilada recipe coming soon.
- 3 oz organic regular cream cheese (softened)
- 5 eggs
- 2 Tbs coconut flour
- 1 Tbs almond flour
- Salt and pepper to taste
- In a food processor or blender, blend cream cheese until smooth. Add eggs one at a time blending as you go. Add coconut flour and almond flour, blend, scrape down the sides and blend again.
- Pour batter into a shallow pie plate. Preheat crepe maker. Dip crepe maker lightly into batter. It takes a little practice to get the right amount of batter on the crepe maker. The first one never seems to turn out…even with traditional flour crepes. Cook until sides turn a little crispy and middle is done. Doesn’t take very long – but I’ve never actually timed it. I always have a spatula handy to loosen the edges while the center cooks. Turn cooked crepe onto a plate and continue loading crepe maker with batter and cooking, stacking the crepes as you go.
- Fill or top with your favorite things!
Makes 11 crepes
1 crepe = 69 calories, 5 g fat, 1 g carbs, 1 g fiber, 4 g protein, 1 g sugar
I looked on Amazon to see if they still make the Oster Creperie. Not that I thought they would after so many years. But I did find this one: CucinaPro Cordless Crepe Maker
Update: The last couple of times I tried making these, my crepe maker seemed like it was too hot (there is no adjustment) and the batter would not hold to the pan. I was forced to try making them in my 8″ non stick skillet. This worked pretty well by oiling the pan, adding about 1-1/2 tablespoons of batter, swirling the batter to cover the pan, cooking for a minute and flipping once cooked enough to do so. They weren’t as thin as making on the crepe pan, but worked just fine.