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!
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!
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.