INGREDIENTS
- 2 eggs
- 6 large egg whites
- 2 tbs coconut flour — may want to try another type of flour here!
- 1 tbs psyllium husk or ground chia seeds
- 90ml / 3 fl oz coconut milk, cream or almond milk
- ½ tsp baking soda
- 1 tsp cream of tartar
- 2 tsp garlic powder (omit if making a sweet keto crepe and add sweetener to taste instead)
- salt to taste
INSTRUCTIONS
- Separate the egg whites and from the egg yolks. You will need 2 whole eggs and 6 egg whites, as the crepes hold better together when more egg whites are used. Reserve the remaining egg yolks for another recipe.
- Place the whole eggs and egg whites, flour, psyllium husk or chia seeds, milk or cream, baking soda and cream of tartar in a bowl and mix well.
- Add the garlic powder (or sweetener if making sweet keto crepes) and whisk well.
- Allow the batter to sit for 5-10 minutes so the flour and psyllium have time to swell and absorb the moisture. Whisk again.
- Heat a nonstick pan WITHOUT oil! (If you use oil, the batter won’t stick, so you end up with a gloppy mess.) “Paint” the batter over the bottom of the pan in a thin layer with a spatula. The batter should be runny so it will spread easily. If it is too thick, you may add 1 tablespoon of water to the mixture.
- Make the crepes one by one.
- Depending on the size, you can make 2 large or 4 medium crepes per serving.
- Once cool, store in an airtight container in the fridge for up to 5 days.