My pasta, lasagna, wrap problems have been solved! DJ Foodie from Low Carb and Loving It recommended using crepes for lasagna and wrap substitutes, and I took his advice–now I always have a container full of savory and a container full of sweet crepes in my freezer, ready to make wraps, lasagna, noodle soup, noodles with sauce (red or white), tuna noodle casserole….you name it, I can make it–VERY LOW CARB!
Unlike zucchini noodles, chicken noodles, almond flour dumplings, cheese noodles (!), etc., these actually DO taste like pasta. You can see in the bowl above how they really do look like a noodle (and taste like one!). Amazing!
Some tips for using the crepes:
1. Store them in the freezer separated by parchment, wax paper, etc. (or they might stick together and fall apart when you try to remove them). This also allows you to get one out at a time–quick chicken noodle soup for one? Broth, a little shredded chicken from your freezer, seasonings, slice a crepe into it–voila–chicken noodle soup at four or five carbs total instead of thirty from a can!
Savory Crepes – Cold meat, cheese stick, and spicy mustard!
2. They are great as wraps. If you are tired of rolled up meat and string cheese snacks–make a wrap! You can afford it carb-wise with these crepes!
3. To use in recipes like spaghetti, casserole, etc., I just slice them the size I want and fold them in. For recipes like soups or broth-based uses, I prefer to fold them in when serving, so they don’t dissolve by sitting in broth too long.
4. For lasagna, enchilada casserole, baked burrito casserole, or any Mexican layered casserole, I just slice them to the right size (like lasagna noodles) and place them directly in my casserole.
5. They do not crisp well (because of the egg and cream cheese), so I do not recommend trying to crisp them like you would Joseph’s pitas or Missions low carb tortillas.
6. These are SUPER low carb (depending on the flour you use–I use a combination of those flours listed in the recipe and sometimes I even use unflavored protein powder for part!). So even those on induction type low carb diets, Trim Healthy Mama (S meals), etc., can probably use these!
Crepes sliced and made into chicken noodle soup!
Below are links to the ingredients I use in this recipe. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!
- 5 eggs
- ½-plus cup Very Low Carb Flour Mix (any combination of the following–heaviest on the almond flour: almond flour, coconut flour, oat fiber, golden flax, vital wheat gluten)
- 3 oz. cream cheese
- 1 tsp Swerve or Splenda (you can increase this a lot to create sweet crepes rather than savory ones!)
- ½ tsp salt
- ¼ cup-plus half and half or cream as needed
- In food processor, pulse eggs and cream cheese until smooth.
- Add remaining ingredients and process until smooth. (Do not add half and half or cream until all ingredients are pulsed—and add a little at a time.)
- Heat a small 6 “ non-stick pan, spray with cooking spray.
- Using ¼ cup of batter, pour first crepe into skillet.
- Tilt pan to spread out batter evenly and cook over medium heat.
- When one side is done, flip crepe and cook five to ten seconds on second side.
- Set aside in a plate and cook remaining crepes.
I made the lowcarb chocolate cake and icing. I found it to be very gritty in texture and the sugar in the icing had a cooling effect. I used the pyure sugar and grounded it in my coffee grinder. Do all lowcarb sugars taste like that? I’m new to low carb baking. Any suggestions?
I made these to use as wraps. The 1st couple were quite brittle so I added 2Tbsp tapioca flour which worked a treat ?
Desiree, I am finding more and more that when I just add a little carb to the mix (usually my Low Carb Sprouted Flour Mix), the texture changes enough to “fix” any problems that low carb flours present. These little tweaks also make the food more palatable to non-low carb eaters! Thanks for sharing that!
I made these last night and though at first I thought they would be eggy tasting they were so light and delish. Seriously I ate two with whipped cream cheese. So good. I would just note that if you add the calories and divide by 10 I get that they are closer to 100 calories each.
So glad you liked them! My family did too–and they are super picky about my low carb flours! 🙂 I will double check the calorie counts. We have had a really hard time with our calorie and carb counting programs. We have had to switch several times as some are off, and some do not have the ingredients I use. Thanks for writing!
I made these with what I had in my store cupboard and refrigerator, putting everything in a blender. So 4 very large eggs, 50-50 almond flour and ground flax, mascarpone instead of cream cheese, stevia to sweeten, milk and extra thick double cream. I tried making half&half (I’m in the UK) but could not get them to blend so just added the milk and cream directly to the blender mix.
I found I had to cook them at a much lower temperature than I used to cook my wheat flour and egg pancake mix to avoid over-caramelization of the outsides which made them difficult to roll up.
Once I got control of the cooking, they made excellent pancakes which I could only distinguish from my previous wheat pancakes/crepes by the slight cakiness coming from the almond flour.
I’m very pleased I found your website!