Delicious Low Sugar Crepes Recipes
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
CREPES
This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.
Provided by Erin Nesbit
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g
3 INGREDIENT LOW CARB CREPES
Looking for an easy breakfast treat? Try these simple 3 ingredient fail-safe keto crepes!
Provided by Katrin Nürnberger
Categories Breakfast
Time 8m
Number Of Ingredients 5
Steps:
- Mix all ingredients with a stick blender or in a food processor/power blender. Your batter will be very liquid.
- Heat some butter in a non-stick pan, pour in some batter and swirl it around until it is evenly distributed.
- Fry on a medium heat until the top has firmed up. Flip over and fry the other side.
- Continue until all batter is used up.
Nutrition Facts : Calories 103 kcal, Carbohydrate 3.5 g, Protein 7.3 g, Fat 6.6 g, Fiber 2.3 g, Sugar 0.6 g, ServingSize 1 serving
DELICIOUS LOW SUGAR CREPES
These are easy and delicious, makes 12 crepes and my kids LOVE them. It's fun to put whatever ingredients you want to wrap into them. This can easily be cut in half, or make ahead and freeze.
Provided by pcshowell
Categories Breakfast
Time 21m
Yield 12 crepes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Measure flour, sugar, baking powder, and salt into a bowl. Stir in remaining ingredients. Beat with whisk until smooth.
- For each crepe, lightly spray an 8" skillet, heat over medium low heat until pan is hot. Pour scant 1/4 cup batter into the skillet: immediately rotate pan until batter covers bottom. This should be pretty thin. Cook until light brown (it doesn't take long), turn and lightly brown on other side.
- To keep crepes warm, put them in a shallow pan in the oven on low heat.
- While warm, spread with applesauce, strawberries, blueberries, whatever you like, roll up and sprinkle with powdered sugar.
- These can be made into dinner crepes as well. Just heat 2 cups asparagus with a can of cream of mushroom soup. Pour into crepes and roll up.
Nutrition Facts : Calories 116.5, Fat 4.3, SaturatedFat 2.4, Cholesterol 41.8, Sodium 161, Carbohydrate 15, Fiber 0.4, Sugar 1.1, Protein 4
BUTTER-SUGAR CREPES
Provided by Ian Knauer
Categories Milk/Cream Egg Brunch Dessert Bastille Day Pan-Fry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Reserve 1 tablespoon melted butter for brushing skillet.
- Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons butter, and 1/4 teaspoon salt in a blender until smooth, then chill, covered, 30 minutes.
- Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe, turning once, until just set and golden, about 1 minute total. Transfer to a plate. Make 7 more crêpes, stacking them.
- Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle.
- Heat 2 teaspoons each of butter and sugar with a pinch of salt in skillet until sugar has dissolved, then cook 4 crêpes, turning once, until golden brown. Repeat with remaining butter, sugar, and crêpes.
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- Mix the flour, salt and xylitol (if using), then make a well in the centre of the mix with your fingers. Crack the eggs into the well and pour in the oil, rum (if using) and milk. Whisk well to combine. You can cook the crepes now, but the mixture does benefit from being left to sit at room temperature for an hour (or make the night before and allow to sit in the fridge overnight if you are planning breakfast pancakes).
- To cook the pancakes, heat a crepe maker, or heat a crepe pan or large frying pan over medium heat. Pour into about 1 tbsp oil or butter and allow to heat for a few mins, then pour in a ladleful of batter and quickly swirl the pan round in a clockwise direction at an angle, until the batter covers the whole of the pan in a very thin layer (the thinner the better so use less batter for the next pancake if it seems thick but still covers the whole pan). Allow the pancake to cook for a minute, until it looks nearly cooked through and has golden brown patches on the bottom. Use a spatula to flip the crepe over and cook on the other side for another 30 secs or so until the crepe is light but covered in golden brown patches on both sides.
- Cook the rest of the pancakes in the same way, stacking them on an ovenproof plate or dish as you go and keeping the plate with the stacked cooked pancakes in an oven set to a low setting (about 140C/275F/gas 1 or so) to keep them warm.
- Serve the pancakes warm with your chosen fillings (see ideas above). For savoury pancakes, particularly any with cheese (or sweet ones with chocolate or something that needs melting), I find the best way to do them is to add the filling when you are halfway through cooking the crepe and have just flipped it. As the bottom is cooking, add the ingredients and allow to heat through, the fold the crepe in half and press down, letting the cheese melt and everything get nice and hot.
KETO PROTEIN CREPES (SUGAR FREE) – SUGAR FREE LONDONER
From sugarfreelondoner.com
5/5 (4)Total Time 7 minsCategory Breakfast, SnackCalories 103 per serving
- Put the egg whites, whey protein powder, vanilla and powdered sweetener into a bowl. Blend for about 1 minute until the batter is fluffy and well-combined.
- Melt 1/2 tsp butter in a non stick frying pan or skillet (20cm diameter). Add half the batter into the pan. Tilt and rotate the pan to spread the mixture evenly until it covers the bottom of the pan. Cook over medium heat for about 45 seconds until the bottom is golden.
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5/5 (6)Total Time 10 minsCategory Breakfast, Brunch, DessertCalories 214 per serving
- In a blender add all the ingredients and blend until creamy and smooth, the batter should be runny.
- Preheat a skillet to medium heat, once heated spray with oil to avoid the batter to stick to the skillet and 1/4 cup of batter in the middle.
- Carefully grab the skillet by the handle and circle the batter around to spread the batter evenly and to get a thin layer.
- Cook for 2 min or until it starts to get golden and with a spatula turn over. Cook the other side for a minute and remove from the heat.
LOW SYN CREPE STYLE PANCAKES | SLIMMING EATS
From slimmingeats.com
4.4/5 (57)Total Time 40 minsServings 4Calories 229 per serving
- Pour a little of the mixture onto the pan and swirl around so that it makes a thin crepe style pancakes.
CREPES RECIPE - PREPPY KITCHEN
From preppykitchen.com
Ratings 32Calories 132 per servingCategory Breakfast, Brunch
- Add the ingredients you your lender and pulse about 10 seconds or until smooth then pour into a bowl, cover with plastic and chill for at least an hour or up to a day.
- Melt 3-4 tablespoons of butter in a small bowl then warm your pan over medium heat. When the pan is hot brush with butter then pour about 1/4 cup of batter in the center. Immediately use a tool or tilt the pan to spread out. Cook for 30-60 seconds or until the top looses its shine then flip using a crepe or offset spatula and cook another 30 seconds. Brush with butter before each new crepe is poured.
CREPES WITH LEMON & SUGAR - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 27Servings 4Cuisine FrenchCategory Breakfast, Brunch, Dessert
- In a large measuring cup or bowl with a pouring spout, whisk the eggs with the milk. Add the flour, sugar and salt, and whisk until smooth. Mix in the melted butter. Cover and allow to rest in the fridge for at least 20 minutes.
- Heat a large non-stick skillet (at least 9”) over medium low heat. Melt about ½ tablespoon of unsalted butter and distribute evenly throughout the pan.
- Pour ¼ cup batter into the center of the pan. Swirl the pan, tilting to distribute the batter all the way to the sides of the pan.
- Cook the first side for 60-90 seconds until lightly browned. Gently slide a spatula under the edges of the crepe to flip.
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Reviews 4Category DessertsServings 4Total Time 10 mins
- In a medium bowl, whisk the eggs, almond flour, erythritol, and extract until well combined and smooth.
- Portion out ¼ cup of the crepe batter into the pan, tilting it using a circular motion to evenly coat the cooking surface.
- Cook the crepe for 90 second to 2 minutes, until the edges brown and lift easily from the frying pan.
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- Sweet or Savory Basic Crêpes. Attention crêpe novices: start here to master a crêpe recipe you can pull out of your back pocket for both sweet and savory dishes.
- Savory Turkey and Mushroom Crêpes. If you have leftover turkey from a roast dinner, try this elegant savory crêpe recipe to use it in a fresh way. It has multiple steps, but you can make both the sauce and the crêpes ahead to save time.
- Crêpe Suzette. Make the traditional orange-scented crêpes Suzette at home for a fun and exciting cooking project. It makes a lovely dessert, but you can also serve it as a showstopping brunch addition.
- Cranberry Crepes. Ideal for a holiday breakfast or for making a regular Sunday feel like a special occasion, these cranberry crêpes are a festive dish. They are stuffed with rich cream cheese and topped with a sweet and tart homemade cranberry jam.
- Gluten-Free Buckwheat Crêpes. Whether you avoid gluten or want a crêpe with a slightly nuttier texture and flavor, buckwheat crêpes will fit the bill. Serve them warm and topped with sweet cheese, berry jam, fresh fruit, or your favorite dessert crêpe fillings.
- Tapioca Flour Crêpes. For another refined flour alternative, try using tapioca in these easy and delicious crêpes that also contain no added sugar. They work for both sweet and savory dishes, so swap them out for any crêpe main dish or treat you have planned.
- Croatian Crêpes. With a thicker batter than the French version but thinner than American pancakes, Croatian crêpes, or palačinke, come both sweet and savory.
- Crêpe Cake. Once you've perfected your crêpe technique, get ready for the big time. Crêpe cakes not only look pretty, but they also make an impressively delicious dessert for holidays, birthdays, or anytime you need to treat yourself.
- Chocolate Crêpes. Chocoholics won't be able to resist the sweet, rich flavor of chocolate crêpes. They pair well with preserved or fresh fruit, whipped cream, chopped nuts, bananas, or any other dessert topping your heart desires.
- Vegan Crêpes. Swapping out the dairy for soy margarine, plant milk, and coconut milk makes these light and airy crêpes perfect for vegan diets and those who require egg-free dishes.
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