Keto Crepes come in one million variations! Ever since we started our Keto journey, my wife’s favourite crepes have been ketonised with all possible and impossible low-carb flours. However, while making a simple omelette, I suddenly got an idea…
Do we really need any flour in Crepes?
Well, the original version with milk and flour that dates back in ancient Greek times and that has been glorified in France relays on gluten in flour for the soft and elastic feeling. This elasticity stays the same even hours after baking. But, in Keto pancake world, people always end up adding one of our keto-friendly flours that don’t have this elasticity ability.
Making flourless Keto crepes
Our favourite flour combination includes almond, coconut and sesame flours. Psyllium or ground chia usually give us the elasticity, while eggs, butter and sour cream play the wet ingredient role… We love to experiment with the spices and sometimes add the most unusual edible essential oils to boost the flavour. Being Keto foodie means being in love with experiments. On the other side, being Keto Mediterranean means going 100% natural and safe. This also means that additives which end up with a word “gum” don’t have a place in our kitchen!
I do not support the usage of artificial and laboratory fermented starch or sugar such as Xanthan gum, Guar gum and especially not Guma arabica! Their laxative properties and reported health problems are not the only reason! Their production includes too much processing and unnatural laboratory conditions that they simply have no space in Keto Mediterranean lifestyle.
Today’s recipe is as simple as its name says – Flourless Keto crepes! You’ll need 3 basic ingredients and some creativity with your spices. Ideally, you will partner them with my Keto honey substitute which tastes particularly good on hot crepes. Furthermore, they will be an ideal base for my Keto Chocolate spread. But, they can serve as a base for a savoury filling, which can transfer them from a dessert department, straight to your main course Keto lunch or dinner.
Keto Mediterranean creatives
Interestingly, I’ve received really great feedback about the Keto chocolate spread these days. I was especially pleased to see that our Keto Mediterranean soulmate Scott Kilmer made it for his granddaughter and he called it Ketella! Another member of the Greek Goes Keto social network made it for her children and they kept asking for more! So, all you need is the determination and Keto foodie inspiration.
Let’s get to flourless crepes
Flourless Keto Crepes
- 4 large eggs free-range
- 100 g (1/2 cup) sour cream organic, 30% fat at least
- 4 tbsp melted butter grass-fed
Greek Goes Keto Spice mix
- 1/4 tsp sea salt
- 1/2 tsp Ceylon cinnamon
- 1/2 tsp ground vanilla bean
- 1/4 tsp nutmeg
- 1/2 tsp ground clove
- 1 tsp lemon zest finely grated
- Mix all the ingredients with an electric mixer or in a blender.
- Preheat the pan (preferably non-stick pan) and using a ladle pour in the mixture to form a thin pancake or crepe. Cook each crepe for about 2-3 minutes, until the bottom is golden brown. Loosen with a spatula, turn and cook the other side. This amount will give you 12 large crepes. If your pan is not non-stick, use some coconut oil because it's heat resistant.
- Fill the crepes with Keto filling of your choice and serve warm or cold. They will stay soft even hours after baking.