질문하기
Thin almond flour crepes with cream cheese filling. These delicate low carb breakfast wraps taste indulgent but keep the carb count impressively low.
In a mixing bowl, whisk together eggs, unsweetened almond milk, almond flour, vanilla extract, erythritol, and salt until smooth and no lumps remain.
Heat a 10-inch nonstick skillet over medium-low heat. Add a touch of butter, swirling to coat the surface evenly.
Pour about 1/4 cup of batter into the hot skillet, tilting and rotating quickly to form a thin, even crepe. Cook for 1–2 minutes until the edges start to lift and the underside is golden.
Flip carefully using a spatula and cook the other side for another minute, then transfer to a plate. Repeat with remaining batter, adding more butter as needed and maintaining medium-low heat to prevent browning.
In a separate bowl, blend cream cheese with 1 tablespoon powdered erythritol and 1/2 teaspoon vanilla extract until smooth. Spread the filling over each crepe, roll gently, and serve warm.
