Low Carb Kodiak Cake Crepes

4.67 from 9 votes

These simple, easy, PERFECT low carb crepes are such a fun, not to mention delicious breakfast. Create whatever flavor combinations you want and enjoy a healthy breakfast!

Prep Time1

Cook Time5

Course: Breakfast

Cuisine: French

Keyword: crepes, easy breakfast, healthy eats, kodiak cakes, low carb, low carb recipe, meal prep

Servings:

Calories: 70kcal

Author: Alaina Hinkle

Equipment

non stick frying pan
blender

Ingredients

3 eggs
1 3/4 cup milk
1 tbsp butter melted
1 tsp vanilla extract
3/4 cup Kodiak Cake Buttermilk Carb Conscious Mix

Instructions

Low Carb Kodiak Cake Crepes

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.

How to Store the Crepes

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

Nutrition