Do you ever find yourself getting bored with the same ol’ low-carb breakfast? I mean, eggs are delicious, but you can only make them so many different ways.
And let’s face it, variety is the spice of life, right?
Grains are off-limits in my household, so variety at breakfast time can be a little interesting.
I stumbled across these “keto crepes” a few months ago and both my son and myself LOVE them!
They’ve become a new staple in our rotation.
He prefers to have his with a little organic maple syrup while I can eat them with just a little grass-fed butter (Kerrygold is our go to).
However, when I’m feeling a little adventurous, I will top them with a little monk fruit and cinnamon.
This takes me right back to childhood. We used to make cinnamon/sugar toast as a special treat.
Now, I have rarely had bread since I was in high school, but the craving for this childhood delight has not gone away.
This healthy spin not only satisfies that desire for a sweet treat, but it fuels my brain and body all morning long!
You’ll have to try it out and let me know your thoughts and how you prefer to top them.
Keto Crepes
Ingredients:
- 2 organic, pasture-raised eggs
- 1 ounce organic cream cheese
- Pinch of Celtic sea salt
- 1/2 teaspoon vanilla extract
- 2 tbsp grass-fed butter
Directions:
- Place all ingredients in a blender and blend until smooth.
- Add 1 tbsp butter to a small frying pan over medium high heat.
- Once butter has mostly melted, swirl around in the pan to completely coat the bottom of the pan.
- Pour the egg mixture in the pan and cover with a lid.
- Cook until the mixture has puffed up and looks semi-cooked on the top – 4-5 minutes or so. This cook time can vary depending on how hot your stovetop cooks so pay attention to not burn the bottom of your crepe.
- Flip when ready and cook for an additional 1-2 minutes to slightly brown the other side.
- Slide onto a plate and top with another tbsp of grass-fed butter and/or whatever topping tickles your fancy.
These are so tasty and satisfying. Enjoy!
