This is the basic recipe for gluten-free, sugar-free LCHF crepes. They contain minimal amounts of carbohydrates but are soft and tasty. The good thing is that they do not tear when turning, which is the most common problem when doing Low-Carb crepes. You can stuff them with sweet or savory fillings!
100 ml heavy cream
10 g reduced-fat almond flour Sukrin Mandelmel
10 g Sukrin Melis
5 g Psyllium Husk powder
a pinch of salt
a pinch of vanilla powder
coconut oil (for greasing the pan)
Mix all ingredients and let sit for ten minutes. Put a non-stick pan over medium heat and lightly brush the pan with coconut oil. Pour 1/2 of the batter into the middle of the pan. Let the crepe cook until the top of the crepe looks dull and the edge browns. Flip the crepe and let it cook for about 30 seconds more.
Fill the crepes with your favorite filling. Those on image are filled with sugar-free hazelnut filling with a little bit of rum.