Ingredients
The following ingredients have 4 Servings
- 2 egg yolks
- 8 egg whites
- 2 tbsp coconut flour
- 1 tbsp psyllium husk ( (or ground chia seeds))
- 90 ml coconut milk (cream or almond milk)
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 2 tbsp coconut oil (or ghee)
- 2 tsp garlic powder (omit if making a sweet keto crepe and add sweetener to taste instead)
- +/- salt and pepper
Instruction
- Separate the egg whites and from the egg yolks. You will only need 2 egg yolks and 8 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, coconut flour, psyllium husk or chia seeds, coconut milk, 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 coconut flour and psyllium have time to swell and absorb the moisture. Whisk again.
- Heat a nonstick pan evenly with the ghee or coconut oil. Move the pan while pouring in the batter to ensure the batter covers the bottom of the pan in a thin layer. 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, greasing the pan in between to ensure the keto crepes don't stick.
- 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.
