Description
Delicious and low-carb Keto Crepe Rolls made with almond flour and almond milk, perfect for a healthy breakfast or snack. These crepes are light, perfectly tender, and easy to customize with your favorite fillings.
Ingredients
Scale
Crepe Batter
- 4 large eggs
- 1 cup almond flour
- 1 cup unsweetened almond milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Prepare the batter: In a mixing bowl, whisk together the eggs, almond flour, almond milk, melted butter, vanilla extract, and salt until you achieve a smooth, lump-free batter.
- Heat the skillet: Place a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the crepes: Pour a small amount of batter into the skillet and tilt it to spread the batter evenly into a thin layer. Cook for about 2-3 minutes, or until the edges start to lift and the bottom turns golden brown.
- Flip the crepe: Using a spatula, carefully flip the crepe and cook for an additional 1-2 minutes until the other side is also golden brown and cooked through.
- Repeat: Remove the cooked crepe and set it aside. Repeat the process with the remaining batter, greasing the skillet as needed.
- Fill and roll: Once all crepes are cooked, fill each one with your favorite fillings such as cream cheese, smoked salmon, or vegetables, then roll them up and serve immediately.
Notes
- For a dairy-free version, replace melted butter with coconut oil or a plant-based margarine.
- Make sure the skillet is properly heated to avoid sticking and ensure even cooking.
- Customize the fillings to your taste—sweet or savory options work great with these crepes.
- If batter thickens while cooking, whisk it again before pouring each crepe.
- Store leftovers wrapped in plastic wrap in the refrigerator for up to 2 days.
