Keto crepes are always a trending subject. Well, Ketonians love breakfast food and they simply want to play around the morning rituals. After all, the main ingredients are eggs and there’s a small difference between an omelette and a crepe! We wrote two passionate posts about crepes. Well, we are Europeans, pancakes for us, in most cases means crepes. They could be the most delicate invention of culinary art. Making perfect crepes, in fact, is a kind of art. There are numerous competitions and chefs around Europe take pride in their crepes recipe. But, what makes them so thin, fluffy and soft are our Keto enemies gluten and starch. If you already checked our recipe for flourless crepes, you can see that it’s already possible to make them without any flour. And when I say any, I mean even without almond or coconut flour.
Patience is the key for Keto crepes success
Keto crepes exist in many versions. Ketonians first tried to make them by substituting wheat flour with almond flour. Of course, some kind of binding agent was always used, in our case psyllium. However, when you add Keto friendly flours, they always tend to get thick and pancake-like. That’s not so bad, but we want real crepes – many Ketonians complained. So, here we go, how can we make them soft and thin?
Before I present you this latest and simplest recipe for Keto crepes, here are some tips:
- Find the best possible pan that exists – this is really crucial! There are the non-stick pans and then there are specialised pans for crepes. Usually, they don’t cost a fortune!
- The pan should not be wide. Smaller pans will be better for Keto crepes which are missing the gluten to keep them in one piece.
- Even though you have a non-stick pan, always add just a bit of coconut oil, they will cook much better and coconut oil resists the high heat.
- The temperature must not be too high during the cooking, try to find the ideal medium temperature. This will create the crust and your crepe will not stick.
- If you are not accustomed to the “throw&flip” method (see how robot learns below), just use a wide spatula.
- I like them crunchy, so I tend to overcook them. You don’t have to make them this way. Ideally, cook them for 2-3 minutes from each side.
- Don’t add sweetener… Let your filling be the key to what kind of crepes you’ll have. They are equally delicious as savoury or sweet!
Can you make Keto marmalade in 5 minutes?
So, remember our motto that everything can be ketonised at home? There’s no need to avoid a splash of Keto friendly marmalade on your crepes! Just please don’t go for the industrial one! In most of the cases, these marmalades and jams contain thickeners and bad sweeteners! If you have a package of frozen berries, in just 5 minutes you’ll prepare an ideal Keto spread that will taste better than any industrial marmalade. Frozen berries are so convenient in the winter time.
So let’s get to work, it’s as easy and quick as it can be!
2-ingredient Keto crepes
- 6 medium eggs free-range
- 200 g (1 cup) mascarpone
Spices (not required, but if you would like them, here are some ideas)
- 1 tsp vanilla extract
- 1 tsp rum extract
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
Quickest possible Keto marmalade
- 4 tbsp frozen berries I used raspberries, currant and blackberry mix
- 1 tbsp butter
- 1/2 cup (100 ml) water
- 1 tbsp gelatine grass-fed, beef
- 1 tbsp stevia blend sweetener
- Using an electric mixer beat the eggs with mascarpone until you get a smooth mixture. Now, if you want you can add some spices, I did not use any at all and crepes still tasted delicious.
- Preheat the pan (preferably non-stick pan) and using a ladle pour in the mixture to form a thin pancake or crepe. Cook each crepe for about 2-3 minutes, until the bottom is golden brown. Loosen with a spatula, turn and cook the other side. This amount will give you 6 large crepes. If your pan is not non-stick variety, use some coconut oil because it's heat resistant.
- Place the frozen berries in a food processor and grind them. This way they will also defrost quicker.
- In a small saucepan place butter, water and gelatine. Bring to a boil and stir until butter and gelatine dissolve. Set it aside to cool down half way and then add the berries into this mixture. Stir well and your Keto marmalade is ready.