Fluffy Low-Carb Keto French Crepes

I’m sharing with you how to make French Crepes, these make a perfect weekend brunch served with lemon and sugar or Nutella and cream for dessert.

How To Make Fluffy Keto French Crepes:

To make these French crepes measure out 1 cup or 125g of standard or all-purpose flour.

Place a sieve over the mixing bowl and pour in the flour, sieving it through to remove any lumps. This step is important because we do not want any lumps in the flour.

Add a pinch of salt to the flour and use a whisk to combine the ingredients and set the bowl to the side.

One of the reasons I love making crepes is they only require five ingredients, all of which I always have on hand.

You can enjoy them in so many ways, savory, sweet, breakfast, lunch, dinner, dessert. They’re just as much about what you fill them with as they are about the crepe itself.

In a smaller bowl, begin measuring out the wet ingredients.

We’ll need two medium-sized eggs for this recipe, crack these both into the bowl and using the whisk give them a good mix to the whites and yolks are completely combined.

Make sure your eggs are at room temperature if you store them in the fridge remove them about 30 minutes or so before you start making these crepes.

Measure out the milk, I’m using skim, but any kind you would like will work fine. Pour the milk into the mixing bowl with the beaten eggs and using the whisk, combine the ingredients well.

I can’t go past lemon and sugar, so simple but so delicious, although I would love some new flavor ideas.

When the milk is fully mixed with the eggs, we’re ready to combine the wet and dry ingredients. Start to add a small amount of the wet ingredients into the bowl with dry, I would say about a quarter of the mixture. Use your whisk and give the batter a really good mix.

Our goal here is to try to eliminate the chance of lumps in the batter, which is why we’re only adding a small amount at a time. You should have quite a thick batter, so once everything is well combined, add another quarter of the wet ingredients and give it another mix.

From here, you need to keep slowly adding the wet ingredients, a quarter at a time, and giving the batter a thorough mixing in between.

Once you’ve finished, if you do have a few lumps, these can easily be removed by pouring the batter through a sieve. The can be quite a bit of work, and if you do want a little shortcut that’s not exactly the traditional way of making something but works perfectly well, you can add everything to a blender and let that do the work for you. 

It removes 100% of the lumps, mixes everything perfectly, and doesn’t take much time or effort at all.

Lastly, for these crepes, we’ll need a small amount of melted butter. Melt this in the microwave or a small pot and add to the crepe batter, whisking it in well.

Ideally, this crepe batter now needs to rest. As we’ve whisked it, you’ll notice most recipes say not to over mix as this creates a tough product.

This much mixing develops the gluten in the flour, so resting it rests the gluten helping the batter to relax, making it less likely to tear.

If I’m making crepes, I will usually make them the night before so they can spend the night in the fridge ready to be cooked the next morning, but if you don’t have that kind of time an hour or so will do the trick.

When you’re ready to make your crepes heat a frypan or crepe pan over medium heat. I have a special crepe pan, and the only real difference is it has low sides making it so easy to flip these, but if you don’t have one, a large regular frypan will be perfectly fine.

Using a pastry brush or a paper bowl dipped in melted butter grease the pan. You don’t want to add butter straight to the pan as we only want a super light layer. Using a ladle or measuring cup, measure out about and 8th or so of a cup full of batter and pour it into the pan.

I’m using a crepe tool to spread my crepes evenly, but you can also achieve this by tilting the pan to cover.

A crepe tool means you’ll get perfect round crepes every single time.

Cook the crepes over medium heat for about 30 seconds to a minute until you can see the top of the crepe is setting.

Using an offset spatula, get under the side of the crepe and flip it with the help of your hands. These are so delicate, so make sure you’re extra careful.

Cook the crepe for 30 seconds on the next side before removing it from the pan and continue with the rest of the mixture.

Keep them warm under a tea towel until you are ready to serve.

I enjoy them best the traditional way with fresh lemon juice and a dusting of sugar, but the toppings are endless.

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