Keto crepes with Feta cheese is another project of ketonisation and unusual combination. I could have just used goat or sheep cream cheese and prepare standard Keto crepes. In fact, we already have several recipes that call for mascarpone or cream cheese in the crepes batter. One of them is our most successful recipe that features just eggs and Mascarpone.
Great success with our savoury Keto cheesecake
Remember how wonderfully and easily you can turn Feta cheese into healthy cream cheese for the savoury cheesecake? Unfortunately, cream cheese (made of cow’s milk) that most of Ketonians purchase at the supermarket is simply not the healthiest option.
Of course, there’s a way to make cream cheese out of sheep or goat yoghurt, but this requires serious labour and time. Since Feta is widely available, and we know that original feta should be made of sheep and goat milk, the answer was already given!
Keto crepes with Feta, in the batter or filling, it’s up to you!
Yes, I placed the feta in the food processor and I made the creamiest and most delicious cream cheese. A blender would do the same, but you would need some liquid. If you are having problems with the saltiness of feta, then you can simply leave it overnight in a lot of water and get a less salty Feta!
Her majesty Feta
Notice how we write Feta with a capital F! Well, Greek Goes Keto sometimes invents our own spelling and grammar, but we do it out of respect! In particular, Feta cheese should be written with a capital F because it’s the healthiest cheese (widely available) on earth. Of course, there are some aged cheeses that pack even more nutrients, but they are difficult to find and cost ten times more.
Thanks to the spirit of Hermes, Greeks realised that their most popular product should be exported everywhere. This is why it’s so easy to find original Greek Feta cheese online or even in supermarkets! If you live in a country where you can’t find Greek Feta, chances are your country already has a kind of goat or sheep cheese that looks and feels like Feta!
The nutrition density before all!
When I created the recipe, I asked Apollonas about my nutrients. Are they good enough? Of course, I suggest to have this for breakfast or brunch, but it’s a full meal. Besides Feta, great nutrients from quail eggs (you can also use organic pasture-raised hen eggs) and grass-fed beef gelatine all finished with the powerful goat butter!
Let’s see some of the wonderful macros and micronutrients in Feta! Let’s assume we are consuming 30g (approximately 1 oz) of this precious cheese per portion (we consume much more in Greece). Here’s what you’ll get:
- 75 calories
- 7 g fat
- 260 mg sodium
- 1 g carbohydrates (In the case of pure goat feta you’ll most probably have 0 carbs)
- 4 g protein
- 0.3 mg riboflavin/vitamin B2 (14 % DV)
- 140 mg calcium (14 % DV)
- 312 mg sodium (13 % DV)
- 33 mg Potassium
- 94 mg phosphorus (9 % DV)
- 0.5 microgram vitamin B12 (8 % DV)
- 0.1 mg vitamin B6 (6 % DV)
- 4.2 microgram selenium (6 % DV)
Keto crepes with Feta method
Keto crepes with Feta cheese – this sounds like standard Keto crepes with the filling of Feta cheese. You can do that, no problem at all. However, in this particular recipe, Feta is the main star of the batter! Now, it has to be turned into real cream cheese and this part can be tricky. A good blender will do it, but then you’ll have to add some liquid. ideally, you will use a good food processor and melt the butter for the creaminess!
What to use for filling?
There are so many ideas. You can save some of the Feta creamy mixtures and add a few berries. You can use our Keto honey substitute. Maybe Ketella would be a good filling. I used our instant strawberry marmalade which made them irresistible. If you love lemon, don’t forget our Keto Lemon jam. For savoury crepes, you can use our Keto Ajvar and add some smoked salmon or quail egg mayo! There are many options, be creative!!!
The nutrition label is per 1 crepe without filling. However, a propper portion would be 3-4 crepes for an average Ketonian!
Keto crepes with Feta – Ohh la-la the creaminess!Course: Breakfast food, Desserts, MediterraneanCuisine: Keto MediterraneanDifficulty: Medium
100g (3,5 oz) Authentic Greek Feta cheese
50g (1,7 oz) goat butter
1 tsp grass-fed beef gelatine (powdered)
4 large hen eggs (I used 10 quail eggs)
1 tbsp vanilla extract
1/2 tsp Ceylon cinnamon
150 ml (5 fl oz) goat or sheep yoghurt
Warm water (as needed)
- Melt the butter in a small saucepan and set it aside.
- Crumble the feta and place it in the food processor. Start the processor and keep adding melted butter. Keep processing until you get a smooth paste.
- Add one by one egg and keep processing.
- Mix the gelatine with 4 tablespoons of warm water and add to the mixture. If it’s too thick, add some more water. Keep mixing and add the yoghurt, vanilla and cinnamon. The mixture needs to be smooth and runny. If it’s thick, you can cook it as pancakes, but for crepes, you need to have it thin.
- Cook the crepes from this mixture as classical creps on a non stick pan, or use some coconut oil so that they don’t stick to the pan.
- Fill them with the filling of your choice and serve while still warm.
- You can use any Keto-friendly filling! I used our Keto Strawbery marmalade.
- This mixture will give you 8 crepes (approximately 15cm (6 inch) in diametre.
- You can use a standing blender, but make sure you add some water in the beginning.
- The nutrition label is per 1 crepe without filling. However, a propper portion would be 3-4 crepes for an average Ketonian!