Low Carb Kodiak Cake Crepes
  • Alaina Hinkle

Low Carb Kodiak Cake Crepes

#partnered #kodiakcakes #kodiakden #flapjacks #flufflybuttermilkpancakes #lowcarb #carbconscious #healthyeats #easybreakfasts #mealprep


Alright, these are my babies. No joke. I am so proud of this recipe! Why? It is something about this job/passion/career/food bizzzz that can literally make you want to throw a pan across the room or in this case crepe hahaha. Now for those of you who may not be familiar with crepes, Crepes: are very thin pancakes. This very thin crepe is to not break. You should be able to fill it with yummy sweet or savory filling, roll it, fold it etc.


Now that is good and well when you are dealing with just regular flour. However, I am working with the DELICIOUS Kodiak Cakes Carb Conscious mix. A mix of regular flour & gluten flour, so it throws the balance of a traditional crepe off. So finding the right balance of ingredients when the Carb Conscious mix already has certain ingredients in it took a little bit. Soooooo fast forward 4 recipes later, 9 times of getting the temperature just right to ensure they don't crack, the right ratio of liquid, straining the batter & how long to refrigerate it..... I finally GOT IT! So it was the biggest celebration moment. hahaha yes... I mean what else is crazy during Quarantine ;)


Let's just say I feel like my family might turn into crepes after the last few weeks hahaha. But now the recipe is super simple, low carb, DELISH, perfect for meal prep. I LOVED making these ahead of time, then made breakfast a breeze through the week to pull out one of these & just microwave, roll & eat!


Cannot WAIT for you all to make these!!


Click here to grab your own Kodiak Carb Conscious Mix online or sold now in Krogers, Schnucks, King Soopers, Ralph's & Dillion's

( Make sure you use code: ALAINA15 at check out!)



Also when you need more yummy Kodiak Cake Recipes.. which let's be honest, you will! Head to this post to find ALL My Kodiak Cake Collaboration Recipes with them!

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ONLY need 5 Ingredients for the Batter?! Dreams do come true.


+ Kodiak Cakes Carb Conscious Flapjack & Waffle Mix

+ Milk

+ Vanilla Extract

+ Butter

+ Egg


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Tips for making this crepe perfect// or do your crepes keep cracking? Read below, this could be why:


1. Make sure you follow directions all the way. This is not a recipe you can do part of it, or have 2 eggs not 3 etc. With this being a gluten free flour, getting crepes to bend & fold, roll, work together--- took 9 times to get it right hahaha. So with that being said, I have perfected it down to a science. They are not hard by any means you just really do need to do exactly as it says


2. Make sure you refrigerate for that 24 hours. That helps bind the batter, to help them not crack when flipping


3. Set the timer for the amount of time I said in directions. Another reason they crack is they are not set enough in the middle. So I have tried lots of variations of time increments & this was perfect.


4. Need to put the butter mentioned below in the pan each time you make one. Gluten Free flour is temperamental. So we want to make sure we don't give it any reason to stick :)


There is a great video below to help you along the way as well!


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Ingredients:

Makes 10 crepes 


3 eggs

1 ¾ milk 

¾ cup Kodiak Cake Buttermilk Carb Conscious Mix 

1 tbsp butter melted

1 tsp vanilla extract 

Unsalted butter for pan 


Directions: 

  • In a high power blender add in eggs, milk, Carb Conscious Mix, 1 tbsp of butter melted & vanilla extract. Start on low for 3 seconds, then turn up to medium, for 5 seconds. Turn off & stir with spatula. 


  • Then place a large mixing bowl & a small strainer over it. Pour the batter from the blender into the strainer slowly. Move it back & forth to strain it through. Once batter is strained, place it in an airtight container and refrigerate overnight. The sifting & refrigerating overnight, allows the crepes to hold together without the use of gluten flours. [ Please watch the video, it will help clear up any confusion. They are not hard! Just are down to exact measurements & ways to make them perfect, to not crack:) ]




  • When you are ready to use the batter. Whisk it together before you start cooking it. In a nonstick skillet add ½ tbsp of butter each time before you add crepe batter to the skillet. This will insure that it doesn’t stick.




Do not be discouraged if the first 1 or 2 break as the stove top gets to the right temperature. You will start to get the hang of it & will eventually have none of them break! Now when I make the recipe, I make all 10 with no breaks. 


It is important to let it set before flipping. So please set the timer on your microwave for the time mentioned below, this will make sure it doesn’t get too tough, as well as sets so you can flip without breaking. 


  • Pour ¼ cup of batter into the skillet, like you would with a pancake. Then slightly tip the sides of the pan to spread out the circle crepe more. See pictures below! Then set a timer for 3 minutes.


  • Then with a spatula flip fast, don’t hesitate. Then cook 2 minutes more on the other side. Then transfer to plate & continue to cook the others. Or fix it up after letting it cool for 2 minutes. That way it is easier to fold. 




Notes: 

  • If you make them all at once. They store very well in the fridge. That way you are ready to “roll” in the morning. Just reheat for 30 seconds before you start adding your filling. 

  • Batter keeps for up to 4 days in the refrigerator

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