Low-Carb Delicate Crepes

1.In a large bowl, whisk together the eggs until well combined.

2.Gradually whisk in the unsweetened almond milk until smooth.

3.In a separate bowl, combine the almond flour, erythritol (if using), baking powder, xanthan gum (if using), and salt. Whisk to remove any lumps.

4.Slowly add the dry ingredients to the wet ingredients, whisking continuously until a smooth batter forms. Be careful not to overmix.

5.Stir in the 1 tablespoon of melted butter or coconut oil.

6.Heat a non-stick crepe pan or a 8-inch (20 cm) skillet over medium-low heat. Lightly grease the pan with a small amount of butter or coconut oil.

7.Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly over the entire surface.

8.Cook for 1-2 minutes, or until the edges begin to crisp and the surface is set. Carefully flip the crepe with a thin spatula.

9.Cook for another 30-60 seconds on the second side, until lightly golden. Remove the cooked crepe from the pan and place it on a plate.

10.Repeat with the remaining batter, greasing the pan lightly between each crepe as needed. Stack the cooked crepes on top of each other to keep them warm and soft.

11.Serve immediately with your favorite low-carb sweet or savory fillings.