When I went to France, I had the best ham and cheese crepes EVER! I started looking for a way to convert them to be Keto friendly. While they aren’t anywhere near the one I had abroad, these are fantastic and fit into our Keto lifestyle!

Of course the challenge with any Keto “bread like” recipe is the lack of gluten to bind the ingredients together in a stretchy fashion. I did struggle to get them to turn without breaking. I will keep working on that part…but as far as the taste, it is wonderful.

So, here is my not so pretty but completely tasty Ham & Cheese Crepes.

Note: I tried to spread them in the pan the traditional way by pour in the center and twirling outward…yeah, didn’t work. So then I decided to reverse it by pouring slowly from the outside inward. That worked much better. Then I just spread it out gently for those spots I missed.

Ingredients:

  • 2 tbsp Vital Proteins Grass-Fed Gelatin
  • 1 cup Water (divided)
  • 1 cup Blanched almond flour
  • 1/4 tsp Sea salt (increase to 1/2 tsp for savory)
  • 4 large Egg
  • 2 tbsp Ghee (melted; or coconut oil for dairy-free)
  • OPTIONAL INGREDIENTS (ONLY FOR SWEET CREPES)
  • 1 tbsp Erythritol (or any granulated sweetener of choice)
  • 1/2 tsp Vanilla extract

Instructions:

  1. Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
  2. Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, and remaining 1/2 cup water in a blender. Blend until smooth.
  3. Add gelatin mixture to the blender and blend until smooth. If it’s very thick for crepe batter, thin out with a little more water. (Do not thin out too much. It may still be a little thicker than normal crepe batter.)
  4. Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt in a circle repeatedly, to spread evenly into a thin layer. (It may form empty air bubbles at first, just keep rotating and the batter will fill them in.) You should be able to get 2-3 rotations in. Cook for a minute or two, until the edges are dry, then carefully flip and cook for another minute on the other side.
  5. Repeat with the remaining batter.
Recipe Notes:

Serving size: 1 6″ crepe (made in an 8″ pan)

Calories: 125 | Fat: 10g | Total Carbs: 2g | Net Carbs: 1g | Fiber: 1g | Protein: 6g

Ham & Cheese Crepes

Source: Wholesome Yum