Description
A delightful recipe for Low-Carb Poppyseed Lemon Crepes that are zesty and perfect for a healthy meal.
Ingredients
Scale
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup almond flour
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter (for cooking)
Instructions
- In a bowl, combine the eggs and almond milk, whisking until frothy.
- Gradually mix in the almond flour, poppy seeds, lemon zest, lemon juice, vanilla extract, and salt until the mixture is uniform.
- Allow the batter to sit for about 10 minutes to enhance its thickness.
- Preheat a non-stick skillet over medium heat and melt half a tablespoon of butter, ensuring it coats the surface evenly.
- Pour a quarter cup of the batter into the skillet, tilting it gently to create a thin layer.
- Let it cook for 1-2 minutes, or until the edges begin to lift and the underside turns a light golden brown.
- Flip the crepe with care and cook for another minute.
- Place the finished crepe on a plate and repeat with the remaining batter, adding more butter as necessary.
- Serve the crepes warm, garnished with a splash of fresh lemon juice or a sprinkle of your favorite low-carb sweetener for added flavor.
Notes
- Letting the batter sit helps improve the texture of the crepes.
- Adjust the cooking time based on your stove’s heat settings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Low-Carb Poppyseed Lemon Crepes, Lemon Poppyseed Crepes