Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Almond Flour Crepes Fold & Roll Like The Ones In Paris
I first made these almond flour crepes for my husband on our wedding anniversary because crepes are his favorite low carb breakfast. They reminded us of Paris, where we spent our honeymoon enjoying sweet and savory ones, as well as our childhoods, because we both had Eastern European grandmas making them for us as kids. Here’s why I love these low carb crepes almost just as much:
- Flexible enough to fold and roll – Almond flour crepes don’t have gluten to hold them together, so this wasn’t easy, but I added a little secret ingredient to help them roll and fold beautifully. They’re thin, soft, and pliable, just like classic French crepes.
- Low carb and gluten free – Like my almond flour pancakes, these keto crepes are also low in carbs, grain-free, and have a dairy-free option.
- Just 4 simple ingredients – Plus water, salt, and some optional add-ins only if you like. The batter blends quickly and the whole batch is ready in less than half an hour.
- Sweet or savory – I love that you can fill these with anything. You can go sweet with berries and cream, or savory with eggs, cheese, or smoked salmon.
If you’re looking for a lighter twist on classic crepes for breakfast or brunch, these almond flour crepes are perfect. Make them with me!
“These are amazing! I cut the recipe in half but followed it exactly, and I had the most wonderfully pliable crepes, just like the ones restaurants make. I also love that they are dairy-free!”
-Ericka
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour crepe recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Almond Flour – This is the almond flour I always use. It’s blanched and super finely ground for the best texture. Many brands are too coarse, which can leave your crepes gritty or even make them fall apart. Almond meal is even worse.
- Eggs – These are key to hold the crepes together. I don’t recommend alternatives here, as they likely won’t be sturdy enough to hold up.
- Ghee – For rich, buttery flavor in the batter and for greasing the pan. You can swap it with coconut oil if you’re more strictly dairy-free, or regular butter if that’s what you have.
- Powdered Gelatin – My little secret that helps these almond flour crepes actually hold together. Almond flour doesn’t contain gluten, so the gelatin acts as a gentle binder, keeping the crepes flexible instead of falling apart. Just make sure it’s unflavored.
- Water – I use a little water to bloom the gelatin, plus more to thin out the batter. If you prefer, you can use your favorite milk instead.
- Optional Flavor Boosters – When I’m making sweet crepes, I add a little Besti Monk Fruit Allulose Blend and a splash of vanilla extract. Besti adds light sweetness and helps keep the crepes soft, something other sweeteners don’t do. If you’re making savory crepes, just skip both.
- Sea Salt – For flavor balance.
How To Make Almond Flour Crepes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Bloom the gelatin. In a small bowl, stir the gelatin with water. Let it sit for a minute or two until it thickens.
- Blend the batter. Add the almond flour, salt, eggs, melted ghee, sweetener (if using), vanilla (if using), and the remaining water to a high-powered blender. Blend until smooth. Add the bloomed gelatin and blend again.
- Cook. Heat a greased small skillet over medium-low heat. Pour in a small amount of batter and quickly tilt the pan, so it spreads thinly to the edges. Almond flour crepes cook best when the layer is thin. Cook until the edges look dry and small bubbles form across the surface. They’ll be a little more bubbly than normal crepes, like my picture below.
- Flip. Once the edges are set, gently flip the crepe and cook the other side until lightly golden. Repeat with the remaining batter.
- Enjoy! Fold or roll your crepes however you like and fill them with your favorite sweet or savory toppings (see my favorite serving ideas below).
My Recipe Tips
- You don’t need to refrigerate or let this crepe batter rest. Unlike traditional batter that has gluten and turns out better if you wait, crepes with almond flour don’t have any. So, you can cook right away!
- You might need to add more water as needed. This batter consistency should be close to regular, but a tiny bit thicker. If it seems too thick, add a splash of water. Sometimes it continues to thicken as I cook more of the crepes, so you can always add more water as you go.
- I recommend a smaller pan like this (my current non-toxic, non-stick favorite!). Larger pans make these keto crepes more tricky to flip.
- Use multiple pans to make these so much faster. You can definitely use just one, but I usually use 2 or 3 on different stovetop burners.
- Preheat, preheat, preheat your pan — or these almond flour crepes will fall apart. I always heat it for a few minutes before cooking. If you add the batter too soon, you’ll end up with something resembling scrambled eggs. This is likely the issue some reviewers have had.
- How to get soft (not crispy!) crepes: Preheat the pan at medium-low or medium, never higher. If you heat the pan too high or too fast, it will overheat and your crepes will turn out crispy or even burn. When I find mine getting crispy, I turn down the heat for the next one.
- How to avoid tearing or sticking: These almond flour crepes stay together beautifully once you get the hang of them, but you may need to play with the timing and temperature. Make sure your pan is not too big and has a good nonstick surface (see my recommendation above), preheat it well, and adjust temp up or down as needed as you go.
- Use just a little oil or ghee, not too much. A small amount prevents sticking, but too much can make the crepes crisp. I usually grease the pan lightly every few crepes instead of every single one.
- Swirl the crepe batter around the pan quickly. I did this wrong for years and had no idea! Don’t tilt the pan one direction and wait for the batter to drip down to the edge. Instead, rapidly tilt in a circle in all directions, and repeat this quickly 2-3 times as soon as you pour the batter in. The circle of batter will gradually get larger as you do this.
- These almond flour crepes are ready to flip when the edges look dry and small bubbles appear on top. It usually takes just a minute or two. I like using this crepe spatula because the thin, wide edge slides easily under delicate crepes without tearing them.
- One of my readers shared this helpful flipping tip: First loosen the crepe around the edges with your spatula, then lift one edge slightly and use your fingers to gently flip it over.
- Cook for less time on the second side. After you flip, you usually need less time than the first side. No more than a minute usually works for me.
- These fold and roll best while they are still warm. They get a little less flexible when completely cold.
Almond Flour Crepes (That Fold & Roll!)
My low carb almond flour crepes are soft, flexible, and roll like regular ones! Perfect for sweet & savory fillings and ready in 20 minutes.
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Crepes Base
Optional Ingredients (only for Sweet Crepes)
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
-
Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, remaining 1/2 cup water, and optional ingredients (if using) in a blender. Blend until smooth.
-
Add gelatin mixture to the blender and blend until smooth. If it's very thick for crepe batter, thin out with a little more water. (Do not thin out too much. It may still be a little thicker than normal crepe batter.)
-
Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt the pan in a circle to spread the batter evenly into a thin layer. (It may form empty air bubbles at first, just keep rotating and the batter will fill them in.) You should be able to get 2-3 rotations in. Cook for 1-2 minutes, until the edges are dry, then carefully flip and cook for another minute on the other side.
-
Repeat with the remaining batter.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 6″ crepe (made in an 8″ pan)
- Tips: Check out my recipe tips above to help you make these almond flour crepes perfectly, and avoid issues like sticking, falling apart, or crispy texture.
- Store: Keep in the fridge for up to 5 days. I like parchment or paper towels between the crepes to prevent sticking. Seal well to keep them soft!
- Reheat: Warm in a 250 degree F oven covered with foil, or microwave if you’re in a hurry.
- Freeze: These keep well in the freezer for up to 3 months. Like regular storage, I line parchment paper between them so they don’t stick. Since they are very thin, they are especially fragile when frozen, so handle them with care. You can thaw in the microwave, or in the fridge overnight.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Crepes
Filling Ideas For Low Carb Crepes
I love that almond flour crepes work with both sweet and savory fillings. Here are some of my favorites for each:
Sweet Fillings:
- Berries & Whipped Cream (pictured above) – Strawberries, raspberries, or blueberries pair nicely, but just about any keto fruit can work! Pair them with sugar-free whipped cream (pictured in this post).
- Lemon Curd & Cream – Spread my sugar-free lemon curd inside the crepe before folding.
- Ricotta or Cream Cheese – I like whisking ricotta or cream cheese with a little powdered Besti (which dissolves easily) for a quick creamy filling. Sometimes I add strawberry cheesecake fluff, chocolate mousse, or even homemade tvorog.
- Nut Butter – Spread almond butter, peanut butter, or sugar-free Nutella inside the low carb crepes. Finish with a drizzle of sugar-free honey, chocolate syrup, or caramel sauce!
- Nutty Maple – For a cozy flavor and a little crunch, drizzle on my sugar-free maple syrup and sprinkle chopped almonds or pecans on top.
Savory Fillings:
- Ricotta or Cream Cheese – This works great for savory fillings, too! You can opt for plain, or mix with a little garlic and herbs.
- Vegetables – Try caramelized onions, sauteed mushrooms, or other sauteed vegetables.
- Pesto & Tomatoes – For easy Mediterranean vibes, spread each crepe with my homemade pesto, then add chopped tomatoes and fold it up.
- Chicken, Broccoli & Cheese – For a filling meal, stuff these almond flour crepes with shredded chicken, roasted broccoli, and a little melted cheese.
- Salmon – Spread with cream cheese first, then top with lox, thinly sliced red onions, and fresh dill. Roll up and enjoy!
120 Comments
Valerie Waite
1Thank you for this recipe. I used my new electric crepe maker. You dip the pan into the batter, turn it over and wait a minute or so till edges are dry and beginning to brown. Then turn the pan over to let the crepe drop onto your plate. I did need to loosen the edges a bit with a plastic knife. It worked well. The crepes were so good, kept their shape, easily filled, and not too eggy.
Matt
1Great keto crepes recipe. Easy to make and they turn out awesome. Perfect for a low carb breakfast for snack.
Andrea Emilia Paska
1O my God! This recipe is so good! I could not have crepes for 2 years since I went gluten and diary free for my many allergies, and the gluten free crepes always tore. I did not have the gelatin you used and is not available in my country but I tried the usual gelatin used for making jello deserts. The batter got thick as I made the crepes so I had to add water and the least crepes got thicker but for my first try I am very pleased. They are very tasty. For my next try I will use 2 pans for frying at the same time and maybe less gelatin.
Thank you again. You made my day.
Andrea
Ericka
1These are amazing! I cut the recipe in half but followed it exactly and I had the most wonderfully pliable crepes, just like the ones restaurants make. And I love that they are dairy free! Thanks for another awesome recipe, you rock woman.
Monica Terrazas
0Can i use almond milk instead of water?
Maya | Wholesome Yum
0Hi Monica, Yes, you can!
Meggie
0Your crepes are the BEST I’ve EVER had, except for the ones my French grandmother used to make!!!
Wholesome Yum D
0That means so much, Meggie! I’m honored they reminded you of your grandmother’s, what a compliment!
Vicki Kiraly
0Didn’t work for me. I’ve been making lower-carb crepes to use as wraps and thought I’d try this one to reduce the carbs even more. This does not hold up to flipping, much less fillings. I added a little flour to the mix after seeing that the first crepe fell apart. It was still too tender. I’m going to salvage the rest of the batter by turning it into something else.
Maya | Wholesome Yum
0Sorry to hear that, Vicki. Did you see my tips above? I don’t recommend adding more flour, that likely made your crepes fall apart even more. It was more likely an issue with temperature or technique — check out my tips above and this should help for next time!
Roxanne
0These did not turn out well, at all… An eggy, fragile, somehow gritty mess. I followed the recipe to a tee and have a pretty good blender, so no clue what the issue was but I was very disappointed.
Maya | Wholesome Yum
0Sorry to hear you had trouble, Roxanne! The blender is not likely to be the culprit if you had issues. Did you let the gelatin bloom before blending? Did you preheat the pan well? Was your pan nonstick? Did you use a very thin turner to flip gently? Did you use superfine almond flour? (Gritty usually means not, which will also affect how fragile these are.) These questions are all more likely areas that can cause trouble. Hope this helps for next time if you want to try again.
Janine
0Do you need to let it sit for an hour or refrigerate it overnight for better quality like “regular” crepes made with wheat flour?
Maya | Wholesome Yum
0Hi Janine, No, you don’t have to do that with these.
Andrea (AKA) ANDI BROOKS
0Iam sorry t say, it was a big fail….I followed the instructions verbadam and it was so thick, I had to add water 3 times and it still was so thick so I added some heavy cream, about a 1/4 cup and still was so thick. so I tried to use it anyway, I timed it 5mins, and when I went to flip it over, gently, and it just crumbled, so I tried another one and it did the same, so lastly I decited to try it in my dash mini waffle maker, and left it extra long, color was nice but when I went to take it out, it crumbled to pieces. it was
almost 10:pm and I hadn’t eaten yet, so I ended up eating 3 eggs and part of the crumbled fail with some S.F. syrup,so as not to throw it all out, I ate it but it was gritty like sand. Iam so dissapointed, has this ever happed to you? Iam so sorry…Andi
Maya | Wholesome Yum
0Hi Andi, I’m so sorry to hear this happened. It’s hard to know what happened without being in the kitchen with you, but I’ll do my best. Did you let the gelatin bloom before blending it in? Was your pan hot enough? I do think this mixture may fall apart in a waffle maker, like you experienced, but should work in a skillet as long as the pan is preheated and the ingredients are blended in the right order.
johnsbikerchic1
0What do you fill them with? The Recipe Shows the cream billing but you don’t list it in the recipe?
Wholesome Yum D
0Hi, That is sugar-free whipped cream.
Tiernan
0This recipe is ridiculously misleading. I did everything precisely as listed, and my first two fell apart when I tried to flip. I then added two other binding ingredients and managed to get some usable crepes, though each one took at minimum three times as long to cook as listed (on medium heat). I’m pretty good at making keto tortillas, etc., so I thought this would be doable.
Wholesome Yum D
0Hi Tiernan, Sorry this recipe didn’t meet your expectations. Just want to make sure you bloomed the gelatin powder?
Karla
0When showing a picture of a recipe, could everything be included? What is showing in the crepe that looks like some kind of cream? Could recipes include the optional filling showing in the picture? This is the same for other recipes shown.
Wholesome Yum D
0Hi Karla, You will find sweet and savory topping options with linked recipes in the post.
Ryan Y
0I will be honest, I was nervous to make these for my girlfriend but they came out amazing!! Thank you so much!
Sad Valentine’s Day breakfast ?
0Unfortunately, after attempting this multiple times, including trying to add gelatin to the recipe, the crepes are unable to be flipped. And yes, I previously made amazing crepes with eggs, but can no longer have them.
Wholesome Yum D
0Hi, Sorry this recipe didn’t turn out as expected. Did you follow the recipe exactly as written because gelatin is already part of the recipe?
Hristo
0I tried the recipe but failed to produce a crepe. The consistency of the batter made it impossible to lift the crepe and turn it (it was very soft and somehow heavy). Tried with less batter in the pan – same result, if I try to turn it breaks. As I am using the metric ingredients list, is it possible that the conversion is not accurate, as my batter seems very thick even though I added additional liquid a few times? In your video the batter seems not to be very thick at all.
Also, I used regular milk instead of water (recipe said I can use milk) and regular butter instead of Ghee. I assume this does not change the recipe.
Wholesome Yum D
0Hi Hristo, Sorry this recipe didn’t meet your expectations. Yes, your batter needs to be this to create a crepe.
Suzanne
0As a vegetarian, I do not use gelatin. Is there a substitute?
Wholesome Yum D
0Hi Suzanne, I haven’t tried it, but you can probably use agar agar in place of gelatin. Use the same amount as listed in the recipe.
Jasmine
1I love this recipe I’ve been using it for a while now, but I recently started putting it in my waffle maker and it ones out SO good! Way easier than crepes and better than a Chaffle. I make them savory and use them for sandwiches or toast!
Nichelle
0Could you possibly use agar instead of gelatin?
Wholesome Yum D
0Hi Nichelle, Yes, you can use agar agar in place of gelatin! Use the same amount as listed in the recipe.
Tara
0I had tried this recipe a few months ago and had not had success with it. I decided to give this another try and actually got quite a few viable crepes out of it. I found that i had to go about 2 and a half minutes at a medium low. If i went 2 minutes, it would not pull up right. I definitely found the batter to behave better at a more crepe like consistency. It smelt a pinch like overcooked egg. However theone of the cooled ones I tried turned out great.
Melanie
0These were the worst keto “crepes” I have ever made. They were far too eggy and had the taste and texture of an omelette. The gelatin mixture did not blend and resulted in lumps I had to pick out. Mixture was far too runny, maybe because the gelatin didn’t blend in? I needed medium/high heat to get them to brown at all and they were VERY difficult to flip. Sorry but these were awful.
Maya | Wholesome Yum
0Hi Melanie, All the issues you describe (eggy, mixture too runny, trouble flipping) are because you didn’t mix the gelatin in properly. Did you bloom the gelatin in a separate bowl first, and then add to the blender to blend completely?
Swathi
0This gluten free-keto recipes looks delicious
Natalie
0They were delicious. Light and fluffy. So tasty. I will definitely make this again.
Natalie
0We make crepes all the time, so when I saw these were keto-friendly & gluten free, I knew I had to try them! So good! We fill them with all kinds of things!
Amy L Huntley
0I love that you used almond flour to make these! The texture and flavor is so great!
annan
0Great crepes recipe for those on a low-carb/keto diet.
Samantha
0What an amazing idea! I didn’t even think about crepes not being keto and it’s a definite must for breakfast. Can’t wait to try!
Jane V
0Crepe deliciousness and low-carb??? Yes please!
JJ
0I just couldn’t get this recipe to work. I tried less heat and more heat and everything in between. I was excited about the addition of gelatin, but it just tasted like gelatin and eggs and fell apart. It seems way to watery.
Tabitha Crook
0I was in the same position so I end up cheating and buying a crepe maker.. so much better.
Wholesome Yum M
0Hi JJ, The batter has to be a bit loose so it can fully cover the bottom of the pan. I encourage you to check out the tips section if you are wanting to try the recipe again.
Lisa
0I followed to the T, am an experienced baker. This became scrambled crepes for me,
Wholesome Yum M
0Hi Lisa, Sorry this recipe didn’t turn out as expected. Make sure you are using an oiled pan and keep the heat medium-low.
Romina
0Hi there, I’m not sure I can get the grass fed gélatine in my country, I’ll have to check. What I do have at home is grass fed collagen powder. When I taped on your link for the gélatine, collagen powder popped up. Is that what it is? Can I use that? And the almond flour, is it full fat ground blanched almonds or the drier, finer almond flour? Thanks so much. I can’t wait to try this.
Wholesome Yum M
0Hi Romina, Collagen powder is not the same as gelatin and will not give you the same results in the recipe. Gelatin will thicken the recipe and allow the crepes to be pliable once cooked. Look for Beef gelatin or unflavored gelatin, that is what you need. The almond flour is full fat, blanched, finely ground almonds. It is not a defatted powder. I hope this helps you!
Ruth Butcher
0I tried to make this as custard filled crepes for a family gathering but had to throw out entire recipe. It did not roll and was either to thin or too thick. When I thought the consistency was perfect, the crepes fell apart when filled with custard. Honestly, Maya, I’ve always had success with your recipes but this one was a complete disaster. Sorry for the bad review. I’ve been making crepes for many years so I know how to roll them in the pan and fill them but, I thought I’d try your recipe for a change. My family was very disappointed.
Wholesome Yum M
0Hi Ruth, I am sorry this recipe didn’t turn out as expected! The batter should be a bit thicker than traditional crepe batter since the gelatin is what’s causing these crepes to bind and not wheat gluten.
Maryse
0I was a bit disappointed; this recipe did not work for me.
Wholesome Yum M
0Hi Maryse, I am sorry these didn’t work out for you. They take a bit of patience to master.
Grant
0these were terrible, i tried several pans, and several heat levels. They fall apart the second you touch them. There’s no way this recipe was tested
Wholesome Yum M
0Hi Grant, This recipe was tested thoroughly. This recipe does use a specific size pan (8 inches, otherwise the crepes will fall apart) and a specific technique. See the section called, Tips for Easy Keto Crepes for information on how to get the best possible results.
Patty
0Maya, before I try making these, I’m wondering if these crepes will work to make manicotti? They would have to go in the oven for 10-15 minutes to melt the fillings.
Thank you,
Patty
Wholesome Yum M
0Hi Patty, Wow, I have not considered using crepes for a manicotti recipe! I think it should work, but obviously, you will want to skip the optional ingredients. Please share how it turns out!
sonia
0Thank you for creating this keto crepe recipe! On medium heat, mine were difficult to turn over without turning them into scrambled egg piles. Hence, one star removed for that. Instead I used medium-high heat, which is standard for making traditional wheat-based crepes using the swirl method, and voila … the keto crepes held together better. Cooked at medium-high, the crepes also had a delicious, slightly caramelized flavor.
This recipe is nearly identical to the traditional crepe recipe, using the same ratio of eggs to flour. Sans the strong flavor of wheat flour, the egginess comes through, but it’s compensated by the filling. I used 2 cups mixed berries with 1/4 cup monk fruit sweetener and 3 TBSP lemon juice.
Anna
0I really appreciate that you are trying to create recipes for gluten intolerant individuals but this recipe did not work. It tasted more like an omelet ( good omelet though). They also broke no matter what I ve tried. They didn’t even fold or roll without breaking which is a purpose of real crepe to be able to put stuff in it.
Wholesome Yum M
0Hi Anna, I am sorry these crepes didn’t work out for you. It sounds like the heat was too high during the cooking process. Remember to go slow and let these crepes cook through at a low temp.
Christina
0We love using these to eat Indian food as my husband says it reminds him of an Indian dosa. But I make it super thin so it’s a little crispy so that it resembles it more. Now he complains less eating low carb! Thanks!
Pat
0Hi, like to know is it okay to make this recipe without the eggs or any thing else I can replace using the eggs. Please let me know thank you
Wholesome Yum M
0Hi Pat, I have not tested this, so I cannot guarantee that it would work, but you may be able to replace the chicken eggs with flax eggs. Please let us know how it works if you decide to try it out.
Lyn
0I ended up with scrambled eggs too. So I pulled out parchment paper, added cinnamon and cream cheese chunks. Then baked it in the oven like a cake. Poured sauted blueberries on top. It’s kinda like a crepe pastry. I wish I could add a photo to show you. It looks and taste good.
Janaia Donaldson
0I couldn’t get these crepes to hold together. They stuck to the pan; I ended up with what looks like scrambled eggs. I’ve made wheat flour crepes successfully for years. I tried both butter and coconut oil on the pan; thinning batter to a consistency that would swirl; an 8″ crepe pan; different amounts of batter. One departure from your recipe was use of almond oil in the batter rather than ghee or coconut oil. Perhaps that made them stick.
Wholesome Yum M
0Hi Janaia, I’m sorry these crepes didn’t turn out as planned. I don’t think almond oil would have made the difference here. If they were sticking to the pan, it’s usually because the heat was up too high.
Karin
0Hi, I have a question about the gelatin, you use 2 tablespoons it means 30 grams of gelatin. It´s that correct? In my country doesn´t exist the gelatin you suggest so I have to use “regular” gelatin, it works the same way?
Thanks in advance for your help-
Karin
Wholesome Yum M
0Hi Karin, Yes, packaged gelatin will work fine in this recipe. Use the amount listed in the recipe, which is roughly 29.5 grams.
sara
0I just want to thank you for you recipes, I tried couple and all turned very delicious…
Sara
0If I don’t have beef gelatin, can I use Knox gelatin?if yes what much?
Thank you
Wholesome Yum M
0Hi Sara, Yes you can use Knox. Please use the same amount listed.
Michelle Corley
0This was delicious! However it did take me a few tries to get the crepe cooked enough to flip. I also made a filling of cream cheese mixed with monk fruit golden sweetener and layered fresh blueberries, strawberries and blackberries. DELISH!!
Vyci Duarte
0Hi. I made these today and only made a small change. I did feel the taste was a bit better for me with a little confectioner;s sweetener added in. They can be touchy to turn… as are all crepes! But another blog had a tip I used that did seem to help. Loosen around the edges. Then raise one edge up a little further with spatula. Then use your fingers to carefully pull it up and flip over. Hope this helps others. I had pumpkin pie filling left from Thanksgiving.. I filled one with it….put some whipped cream on top and some chopped pecans! It was so yummy! A nice seasonal treat you could give to any guest. (All Keto recipes, by the way) Thank you for all your great recipes!
Maya | Wholesome Yum
0Thank you so much for the tip, Vyci! I’m so glad you like the crepes. I’ll add this tip to the post for others to see.
JetWan
0These are excellent. Used a stove top omelette maker and they look beautiful.
Sunita Dwivedi
0Made this recipe but used tapioca flour in place of gelatin and worked like a charm. it does have more carbs then gelation but i think for 2tbsp it is 8 carbs which is still quite low. I also used 11/4 cup almond flour so the crepe don’t taste so egg like. With these modifications i have med the recipe twice and had no issues flipping either.
T
0Made the recipe with stevia instead of erythritol. The gelatin idea seemed promising but it still broke apart a lot & tasted terrible. I won’t be making this again.
Kimi
0I used regular Gelatine powder (for those of us on the Ketogenic Diet for Epilepsy, we have to be super careful about not eating too much protein) and they were wonderful. I made these with salt and turmeric for Banh Xeo, vietnamese savory crepes, and they were excellent. I never thought I’d be able to eat those again.
Sarah M
0I made this recipe twice this week. The first time I made it, I prepared it exactly as written and made the crepes right away. I had a lot of trouble with the crepes coming apart when I tried to flip them, even when I made them thicker. They were still good, but very difficult to flip.
The second time, I made the batter the night before and then made the crepes the next day. I was worried that the gelatin would turn all the dough into a solid mass, but everything was still a nice liquidy consistency the next day. This time, the crepes were absolutely beautiful and I had no issues at all with them coming apart. They were a little thicker than traditional crepes, almost halfway between a pancake and a crepe in thickness and texture, but everyone who ate them marveled at the fact that they were keto and gluten free because they were so good. Many crepes were consumed and everyone loved them!
Stephane Cosby
0She did it, this recipe is genius.
I like to do things manually, with a wish rather than a blender, but when I did the results were unsatisfactory.
There was a learning curve with the temperature and oil content of the pan. First few we’re scrambled eggs. Glad I didn’t give up, because by the end of the first batch, I had made delicate little crepes, that were NOT thin omelettes like most keto recipes.