Flourless “Wonder” Crepes
Prep time: 5 minutes | Cook time: 10 minutes | Servings: Makes about 6-8 crepes
Ingredients
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4 large Eggs (room temperature)
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4 oz Cream cheese, softened (this creates the “flourless” structure)
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1 tbsp Granulated monk fruit or erythritol (omit if making savory crepes)
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½ tsp Vanilla extract
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1 pinch Salt
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Butter or coconut oil for the pan
Instructions
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Blend the Batter: Add the eggs, softened cream cheese, sweetener, vanilla, and salt into a blender. Blend on high for 30 seconds until completely smooth and frothy.
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Tip: Letting the batter sit for 2 minutes allows the bubbles to settle for a smoother crepe.
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Heat the Pan: Heat a small non-stick skillet or crepe pan over medium-low heat. Add a tiny amount of butter or oil to coat the surface.
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Pour and Swirl: Pour about 2 to 3 tablespoons of batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion so the batter coats the entire bottom in a very thin layer.
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Cook: Cook for about 60 to 90 seconds. You will know it is ready to flip when the edges start to turn golden brown and look “dry,” and the center is set.
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Flip: Carefully slide a thin spatula under the edge and flip the crepe. Cook the second side for only 15–20 seconds.
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Repeat: Transfer to a plate and repeat with the remaining batter.
Serving & Filling Ideas
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Sweet (as seen in photo): Fill with sugar-free hazelnut spread, rolled up and drizzled with a little extra melted cocoa.
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Fruit-Filled: Use fresh strawberries or raspberries with a dollop of the high-protein Greek yogurt “pudding” we discussed earlier.
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Savory: Omit the sweetener/vanilla in the batter and fill with ham and Swiss cheese or sautéed spinach and mushrooms.
Pro-Tips
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The Secret to Success: Ensure the cream cheese is very soft before blending. If it’s cold, you may end up with tiny white lumps in your crepes.
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Storage: These keep beautifully in the fridge for up to 3 days. Place a piece of parchment paper between each crepe so they don’t stick together.