Description
Delicious low-carb crepes infused with poppyseed and lemon flavors, perfect for a healthy breakfast or dessert.
Ingredients
Scale
- 2 large eggs
- 1/2 cup almond flour
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest
- 1/4 cup unsweetened almond milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- In a mixing bowl, whisk together the eggs, almond flour, poppy seeds, lemon zest, almond milk, melted butter, vanilla extract, and salt until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour a small amount of batter into the skillet and swirl to coat the bottom.
- Cook for about 1-2 minutes until the edges begin to lift, then flip and cook for another minute.
- Repeat with the remaining batter, stacking the cooked crepes on a plate.
- Serve warm with your favorite toppings.
Notes
- For a sweeter crepe, you can add a low-carb sweetener to the batter.
- These crepes can be made ahead and stored in the refrigerator for up to three days.
- They also freeze well; layer with parchment paper to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 2 crepes
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg