Measure out your ingredients, is always the best way to start. This batch will make you 5-6 crepes depending on your skillet size.
I used a measuring jug to make my batter so I could pour into the pan straight away, no spoon required.
It is your choice if you make your batter sweet or you use a pinch of salt in it instead. I personally never make the batter sweet, first because I will fill it with something sweet anyway and I do like the contracts of sweet and savoury, second just incase you decide to make savoury crepes your batter is perfect for that too and third it won’t get burnt or stock to the pan that easy! Scroll down to the end of the recipe to see some filling suggestions both for sweet and savoury!
In a medium size bowl or in a medium size measuring jug beat the 4 medium size eggs (use eggs at room temperature )and the 125g mascarpone, use a hand or stand mixer.
Add in the 25g oat fibre, sweetener if you choose to or salt and gradually add the 1/2 cup (125ml) unsweetened almond milk as well.
Mix till your batter is smooth and shiny, it should only take a few minutes, let it sit for about 5 minutes til it thickens up a bit.
Heat up the pan over medium heat.
Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup crepe batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side?or until crepes are lightly browned, use a pancake spatula to turn or flip if you are a Pro.
Once baked, fill them.
This is my favourite filling when it comes to crepes, its a half a cup of full fat cottage cheese with 3-4 tbsp of sour cream, 4 tbsp of powdered erythritol, (or you can use liquid stevia or monk fruit?, flavoured it with lemon zest.
I filled my crepes with the above filling, rolled them up, sifted some powdered sweetener over them and decorated them with some raspberries. Delicious! Let me know what did you fill your crepes with?
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Some ideas for fillings: