Keto Potato Crepe
Reimagine comfort food with this delightful Keto Potato Crepe, a low-carb twist on the classic dish that swaps starchy potatoes for cauliflower while delivering all the flavor you crave. This recipe combines nutrient-packed cauliflower rice, almond and coconut flours, and a touch of unsweetened almond milk to create a smooth, pliable batter perfect for thin, golden crepes. Steaming and draining the cauliflower ensures a flawless texture, while optional chives add a burst of freshness. Ready in just 35 minutes, these versatile crepes are great for breakfast, lunch, or dinner and can be customized with your favorite keto-friendly fillings or toppings. Whip up this gluten-free, keto masterpiece and indulge guilt-free!
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Recipe Information
Ingredients
- 200 grams Cauliflower
- 50 grams Almond flour
- 20 grams Coconut flour
- 3 large Eggs
- 240 milliliters Unsweetened almond milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground pepper
- 30 grams Butter
- 2 tablespoons Chives (optional)
Instructions
Begin by preparing the cauliflower. Cut it into florets and pulse in a food processor until it resembles fine rice.
Steam the cauliflower rice in a steamer basket over boiling water for 7-10 minutes or until soft. Let it cool slightly.
Transfer the steamed cauliflower to a clean kitchen cloth and squeeze out as much moisture as possible. This step is crucial to prevent the crepes from becoming soggy.
In a large mixing bowl, whisk together the almond flour, coconut flour, eggs, and almond milk until a smooth batter forms.
Add the well-drained cauliflower, salt, and ground pepper, stirring until fully incorporated. If using, mix in the chopped chives.
Preheat a non-stick skillet over medium heat and add a small portion of the butter to coat the pan.
Pour approximately 1/4 cup of the batter into the skillet, swirling the pan to spread it thinly and evenly.
Cook the crepe for 2-3 minutes, or until the edges start to lift away from the pan and the bottom is golden brown.
Carefully flip the crepe and cook for an additional 1-2 minutes on the other side.
Remove from the skillet and repeat with the remaining batter, adding more butter as needed between crepes.
Serve the crepes warm, garnished with additional chives if desired.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 628 mg | 210% | |
| Sodium | 2024 mg | 88% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 8.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 681 mg | 52% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
