Cooking crepes requires a shallow flat skillet. We bought ours from Amazon. I listed a few below, so that you can see the difference between a crepe pan and a skillet. In order for these to swirl out thin, a bit of a different pan makes a big difference.
- 6 oz cream cheese
- 2 tbls coconut flour
- 1/4 cup grated Romano cheese
- 1/4 cup melted salted Kerry Gold butter
- 1/4 cup Swerve (or other keto sweetener)
- 6 Eggs plus one yolk
- 1 tsp Pink Himalayan salt
- Optional Unsweetened Almond Milk (if batter is too thick to swirl)
- In a mixing bowl, combine the sweetener and salt and flour and mix thoroughly to eliminate any lumps.
- Crack eggs into the bowl and using your electric mixer, beat slightly mixing together with the above.
- Add cream cheese and grated Romano cheese to the egg mixture and mix thoroughly.
- Slowly add the flour mixture in two or three portions, while mixing with electric mixer. Mix thoroughly until well blended and smooth. Batter should be thin, like very thin pancake batter. If it’s a little thick, add a tablespoon of almond milk and continue to mix until batter is correct consistency.
- Slightly grease your flat skillet, heating the pan to hot. If you flick a pinch of water onto the skillet, it should sizzle. This is now ready to receive the batter.
- Add the batter to the pan about 1/4 cup at a time and swirl the pan to spread the batter to the size crepe that you’d like. Swirling the batter will thin the batter to a larger crepe. You want this.. You will get better with practice.
- Flip crepe when the bubbles on top pop, (similar to a pancake) and the edges turn slightly brown.
- Cook the other side and then remove from skillet.
We like to serve these with freshly cooked asparagus and cream cheese. To serve, simply roll your desired filling into the middle of a single crepe. You may top with a raspberry, and/or a bit of sifted confectioner Swerve on top. YUMMY!