This has been a go-to recipe for crepes since before I had kids, it’s THAT old! I love that it’s high in protein, low in carbs but with all the texture and moreish-ness of the more traditional wheat-laden version. Do I have anything against traditional crepes? No. But when it comes to starting my day and the day for my kids, I prefer a high protein low-carb option to really set the tone for a good blood sugar day. I save the good ol’ traditional crepes as a more indulgent treat and then we go to town with all the chocolate hazelnut spread one can stuff in. Life is all about balance…
Just whizz all the ingredients up in the blender and you’re set! It couldn’t be easier! I make massive batches of these on lazy rainy weekend mornings and once we’ve eaten our fill, I freeze the rest with parchment paper in between each crepe so they’re easy to remove a few at a time and not have one giant frozen crepe lurking in the bottom of the freezer. But they often don’t last that long and barely make it past the fridge after the weekend.
But if you have more self control than us then they make awesome lunchbox fillers, either sweet or savoury. It’s a great non-sandwich alternative when the kids are getting bored of the same old, same old lunchbox fillers mid term.
We made these for pancake day which completely confused my Aussie kids! Growing up in South Africa a crepe is called a pancake and a pancake as the rest of the world know it, is called a crumpet. But a crumpet in Australia is something savoury, more like an English muffin. When I show them what I consider to be a crumpet they say “Oh yeah, that’s a pikelet”…
So needless to say we had a quasi crepe/pancake to fulfil my childhood nostalgia of what pancakes were like growing up in South Africa and then we made pancakes (that I would call crumpets) to not confuse the hell out of my poor ex-pat kiddos.
Gluten-Free Crepes
Equipment
- Blender
Ingredients
- 250 g cream cheese full-fat
- 8 eggs
- 2 Tbsp coconut flour
- 2 Tbsp sweetener of choice stevia, xylitol, honey etc
- 2 Tbsp milk
- 2 Tbsp water
- 2 tsp baking powder
- 2 tsp cinnamon ground
- pinch of salt
Instructions
- Add all ingredients into a blender and blitz until well combined
- Using a crepe maker or non-stick frying pan cook the batter, thinned out over the cooking surface to about 10-15cm diametre sized crepes. Flipping once bubbles begin the appear on the surface and the edges are set and cooked through
- Once cooked, pile on a plate and cover with a clean tea towel to absorb any steam and stop the crepes going soggy
- Store the crepes in an airtight container in the fridge for up to a week or freeze with individual pieces of parchment paper in between each crepe so they can be easily accessed once frozen
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