My favorite, which I start craving throughout the week, is to wake up on Saturday mornings and make Keto Crepes! They are so good! I make a savory crepe to start with cheese, salami, sauteed greens, olives, roasted bell peppers, or sun-dried tomatoes. Then, I follow with our “dessert” crepe with fresh blueberries and raspberries (I was shocked how low-carb these berries are!) and fresh unsweetened whipped cream. It’s divine and a great way to start the weekend!
This recipe makes 4 large crepes. The recipe can easily be expanded --just use a 1:1 ratio of ounces of cream cheese to the number of eggs.
2 ounces of Organic Valley cream cheese
2 large Vital Farms eggs
½ tsp of cinnamon
¼ tsp of nutmeg
¼ tsp of cardamom (optional)
Place all ingredients in a blender and blend until smooth. Let rest for 5 minutes in the refrigerator. In a hot pan greased with butter or ghee, pour ¼ of the batter. Cook until golden and bubbles begin to appear, around 2-3 minutes, and flip. Cook other side and serve immediately when golden. Serve as a savory crepe with cheese and meats or as a sweet crepe with fresh blueberries and raspberries with fresh whipped cream.