Description
A tangy delight, these Low-Carb Poppyseed Lemon Crepes are perfect for a light breakfast or dessert.
Ingredients
Scale
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup almond flour
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter (for cooking)
Instructions
- In a mixing bowl, whisk together the eggs, almond milk, almond flour, poppy seeds, lemon zest, lemon juice, vanilla extract, and salt until smooth and well combined. Let the batter rest for about 10 minutes to thicken slightly.
- Heat a non-stick skillet over medium heat and add 1/2 tablespoon of butter, swirling to coat the pan.
- Pour about 1/4 cup of the batter into the skillet, tilting the pan to spread the batter evenly into a thin layer.
- Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Carefully flip the crepe and cook for an additional 1 minute.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter, adding more butter to the skillet as needed.
- Serve the crepes warm, drizzled with additional lemon juice or a low-carb sweetener if desired.
Notes
- For a sweeter crepe, add a teaspoon of your favorite low-carb sweetener to the batter.
- Try filling the crepes with cream cheese and berries for a delicious low-carb dessert option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg