Almond Flour Cream Cheese Crepes

Wow, these are terrific!! I love crepes with butter and sugar, so subbing the Swerve worked perfectly! These are veryyyy delicate, and it took a little trial and error to get it just right. I heated the pan, applied oil and wiped most out, then added a little butter, and then the batter, swirling as normal. I waited to lift the edges when they got very dark brown (longer than with white flour), and used the lifted up part to flip the crepe.

These low carb almond flour crepes stay flexible even after a few days in the fridge! A delicious breakfast or dessert, stuff them with your favorite sugar-free fillings. I find it a little amusing how going low carb and gluten-free has made me a much more adventurous home cook. One would think that the strange alternative flours and sweeteners would feel limiting and keep me bound to tried and true recipes and methods. But I've come to know these alternative ingredients so well, to feel so comfortable with their quirks and idiosyncrasies, that I am willing to attempt things I Less


INGREDIENTS
  • 4 ounces cream cheese, softened
  • 4 large eggs
  • 3/4 cup almond flour
  • 2 tbsp granulated Swerve Sweetener
  • 1/4 cup unsweetened almond milk
  • Pinch salt
  • Oil or butter for the pan


Get the full recipe and instructions here >> Almond Flour Cream Cheese Crepes @ alldayidreamaboutfood.com


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