Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine the blanched almond flour, granulated sweetener, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- Add the softened cream cheese to the dry mixture. Using a whisk or an electric mixer, combine until smooth. Then, add the room temperature eggs, one at a time, mixing well after each addition.
- Pour in the milk of your choice and mix until the batter is smooth and free of lumps. The consistency should be similar to traditional pancake batter, slightly thinner.
- Heat your non-stick skillet over medium heat. You can lightly grease the skillet with coconut oil or cooking spray if needed.
- Once the skillet is hot, pour about 1/4 cup of batter into the skillet. Quickly tilt and swirl the pan to spread the batter evenly into a thin layer. Cook for about 2-3 minutes, or until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side. Remove the crepe and place it on a plate. Repeat the process with the remaining batter, stacking the crepes as you go.
Notes
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
- You can freeze the crepes for up to 2 months, separating each with parchment paper.
- To reheat, warm in a skillet for 1-2 minutes on each side or microwave for about 15-20 seconds.