My baby girl Molly shared her simple yet tasty Crepes recipe with me to share with our readers. These crepes are wonderful as a part of breakfast, or even as a mid day or evening snack. (My baby is 32 years old, but she will always be my baby girl!)
Some folks believe that by cutting sugar from their diet, they are depriving themselves. At David’s Way, while we promote not consuming sugar, we do not condone depriving yourself. Which is why we put out tried and true, healthy and delicious sugar free recipes that are inexpensive and easy to prepare.
This recipe serves 4
18.9g carbs, 3.3g fiber, 15.6g net carbs
10.2 g protein.
- 2/3 cup whole wheat flour
- 1/3 cup almond flour
- 1/2 cup milk
- 1/2 cup water
- 2 eggs
- 1/4 tsp salt
- 3 ounces cream cheese
- 1 tbsp Swerve Confectioners (erythitol)
- 1/2 tsp cinnamon
- Mix dry ingredients together.
- Mix wet ingredients separately.
- Blend dry and wet ingredients together in a blender or with a whisk until all lumps are gone.
- Add more milk if the batter is not thin enough.
- Use about 1/4 cup batter for every crepe. Cook on medium high heat on a grease non-stick skillet. If you rotate the skillet, the batter should spread thinly into the shape of a crepe. Cook 2 to 3 minutes, then flip and cook for another minute or two.M
- Mix cream cheese, Swerve confectioners and cinnamon together, spread on your crepes.
- Roll or fold your crepes and enjoy.