Low Carb Potato Crepe
Elevate your breakfast or brunch game with this delightful Low Carb Potato Crepe recipe—a creative twist on the classic crepe that's perfect for those looking to enjoy a low-carb treat without compromising on flavor. Made with steamed cauliflower and almond flour in place of traditional potatoes and wheat flour, these crepes boast a light and tender texture with a subtle, savory taste. Seasoned with garlic powder and black pepper for a flavorful kick, and optionally filled with gooey melted cheese, they make a wholesome and satisfying meal. Ready in just 35 minutes, these gluten-free crepes are ideal for those following keto or low-carb diets. Serve them with a garnish of fresh chives or green onions for a burst of color and added flavor. Perfect for breakfast, lunch, or dinner, this recipe proves that nutritious eating can be both indulgent and delicious!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 0.5 cup Almond flour
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter or coconut oil
- 0.5 cup Cheese (optional for filling)
- 2 tablespoons Chives or green onions (optional for garnish)
Instructions
Begin by preparing the cauliflower. Remove the leaves and cut the cauliflower into small florets. Rinse thoroughly.
Steam the cauliflower florets in a steaming basket over boiling water for about 8-10 minutes until fork-tender. Alternatively, you can microwave them in a microwave-safe bowl with a little water for about 6-8 minutes, checking frequently.
Allow the cauliflower to cool slightly, then place it in a clean kitchen towel or cheesecloth and wring out as much moisture as possible. The drier the cauliflower, the better the crepe texture will be.
In a food processor, add the steamed cauliflower and pulse until it reaches a smooth consistency.
In a large bowl, combine the cauliflower puree, almond flour, eggs, almond milk, salt, garlic powder, and black pepper. Mix until you have a smooth, batter-like consistency.
Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil.
Pour about 1/4 cup of the crepe batter into the skillet, gently tilting the pan to spread the batter evenly into a circular shape.
Cook for about 2-3 minutes until the edges start to lift slightly, then carefully flip the crepe to cook the other side for another 2 minutes.
Remove the cooked crepe and keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
If desired, fill crepes with cheese, then fold or roll them, allowing the cheese to melt slightly.
Garnish with chopped chives or green onions before serving and enjoy your low carb potato crepes warm.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 15.1 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1404 mg | 108% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2232 mg | 47% | |
*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.
