Almond Flour Crepes

These crepes are quick and versatile, I sometimes make them sweet, and sometimes savoury. The one in the photograph is filled with caramel protein pudding 🙂

Original recipe is from All day I dream about Food (link).

2 crepes 

Ingredients

• 30 gr cream cheese softened
• 1 large eggs
• 3 tbsp almond flour
• 1 and 1/2 tsp granulated Swerve (or half this amount for savory crepes)
• 1 tbsp milk
• Pinch salt
• Oil or butter for the pan

1. In a blender, combine cream cheese, eggs, almond flour, sweetener, almond milk and salt. Puree until smooth and well combined.
2. Set a 10-inch skillet over medium-low heat. Add just enough oil or butter to the pan to lightly coat it. Once hot, add a few tbsp of batter to the pan and swirl or spread into a thin layer that reaches the edges.
3. Cook until edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to grab the loosened edge with my fingers while working the spatula under the crepe so I could flip it).
4. Flip and cook on the other side until lightly browned.