Makes: 8 crepes
6 oz cream cheese, softened in the microwave
6 large eggs
1/3 cup Parmesan or Asiago cheese grated
1 1/2 tablespoon coconut flour
1 teaspoon erythritol, optional
1/8 teaspoon xanthan gum
Have the following supplies ready for use:
1 tablespoon butter or ghee, melted
a pastry brush
1/4 cup measuring cup
a thin wide, spatula
a dinner plate on which to stack the cooked crepes
Place the eggs, cream cheese, Parmesan cheese, and erythritol in the blender. Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan gum over the batter and continue blending until thick, scraping the sides down at least once. Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes.
Put a non-stick pan over medium heat. When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with butter. Lightly brush the spatula, too.
Stir the batter. Pour the batter into a 1/4 cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. I can get the batter to go around the pan 3 times, ever increasing the size of my circle before it stops, resulting in a 6-7 inch crepe.
Let the crepe cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns. You can touch it with your finger to see if it's still wet or just about set. Now, gently work the spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more.
Remove the crepe to the plate and begin the process again making sure to lightly butter the pan and the spatula after each crepe. Stack the crepes one on top of the other. Let cool and refrigerate or use right away. To freeze, place a piece of waxed paper between each crepe before putting into a zip-loc bag and placing into the freezer. Makes 8-10 crepes.
Note: The heat may need to be adjusted up and down just a little while cooking the crepes. I have a gas stove and I find that heating the pan at medium and then turning the heat down just a touch is perfect. With an electric burner, one may need to watch the heat a little more closely as the rate at which it heats up and cools down is a little slower.
Serving size: 1 crepe
Net carbs: 1g