Trim Healthy Mama Cross Over / Lower Carb / Sugar Free
Crepes are probably one of the most popular desserts I grew up eating. Yes, desserts and we Ukrainians love our crepes. In one form or another they are served at almost every event, party or wedding. Crepes can either be made sweet or savory. Which ever way they are made – they are all delicious.
My sister in law makes the BEST savory crepes. The crepes are still made the same way, you would skip the vanilla extract and sweetener and up the salt just a tiny but, otherwise, the process and ingredients are the same. You guys!!! Her filling is to die for, it’s so good. But that’s for another day and a different recipe.
Crepes are paper thin sheets of pure deliciousness.
Sweet crepes are scrumptious and can be filled with pretty much anything and topped with anything you like or nothing at all.
I had a dinner party a few years ago, for dessert I served crepes topped with blueberries, drizzled with chocolate and a whipped cream swirl on the side. The presentation was not only gorgeous but the combination of the flavors was out of this world.
The crepes can be topped with sweetened blended strawberries, powered sugar (sweetener) or sweetened Greek yogurt and blackberries, that’s how I served these. My husband absolutely loved that combination and asked for seconds.
I did some ‘research’ and my friend Google told me that 1 cup of sourdough starter has about 48 grams of carbs. This recipe makes about 16 crepes, which comes out to only 3 grams of carbs per crepe. You can enjoy 3 crepes topped with sweetened Greek yogurt and still stay within 10 grams of carbs, if you are are trying to watch your carbs. I do have another recipe for crepes that’s a solid Keto/Low Carb/THM S and it can be found here. It’s also very delicious.
The crepe “sheets” are an E (Trim Healthy Mama), you can fill them with Greek yogurt or with fruit and enjoy them when you are having an energizing meal (carbs). The filling for the crepes is what makes them a cross over (crepes are carbs and the filling is fats, if you combine both together you have a cross over).
You can easily sub the sweetener for honey, maple syrup or sugar.
Ingredients for Crepes
- 1 cup sourdough starter discard
- 4 egg whites
- 1/4 tsp salt
- 1/4 cup cashew milk
- 2 tbsp butter, melted
- 1.5 tbsp pyure sweetener
- 1/2 tsp vanilla extract
Instructions for Crepes
1. Take a dinner plate and place a piece of paper towel on it, you will use this plate to stack your crepes once they are cooked.
2. Add all ingredients to a blender, slowly turn the blender on and blend until well combined (10-15 seconds), batter will be thin. Pour batter into a bowl.
3. Heat a small/medium pan. Once hot, spray the pan with coconut oil, pour 2 tbsp of batter and spread evenly, I use a small ladle and spread the batter with the back of the ladle or you can swirl your pan around. Cook for 45-60 seconds and flip. Cook another 15-20 seconds. Place the crepe on the paper towel. Repeat with remaining batter. This recipe makes about 16 crepes.
You can fill the crepes with whatever you want but my favorite is a either a sweetened cream cheese filling or a sweet farmer cheese filling.
Ingredients for Sweetened Cream Cheese
- 11.5 oz whipped cream cheese
- 2 tbsp pyure sweetener
- 1/2 tsp vanilla extract
Instructions
1. Combine all ingredients in a bowl and mix until well combined.
2. Carefully spread 2 tablespoons of the sweetened cream cheese on each crepe, roll the crepe into a log and place in a glass container. Continue until all the crepes are filled.
3. On medium heat, melt 2 teaspoons of butter and cook/fry the crepes in batches until they are slightly golden in color. Only fry what you are going to eat immediately, the rest should be stored in an airtight container in the refrigerator.
Enjoy!
If you make this or any of my recipes tag me on Instagram, I love seeing your take on my favorites.
I would really appreciate if you could leave a review and rating, this helps me with blog/recipe content.
Sourdough Crepes
Ingredients
Ingredients for Crepes
- 1 cup sourdough starter discard
- 4 egg whites
- 1/4 tsp salt
- 1/4 cup cashew milk
- 2 tbsp butter, melted
- 1.5 tbsp pyure sweetener
- 1/2 tsp vanilla extract
Ingredients for Sweetened Cream Cheese
- 11.5 oz whipped cream cheese
- 2 tbsp pyure sweetener
- 1/2 tsp vanilla extract
Instructions
Instructions for Crepes
- Take a dinner plate and place a piece of paper towel on it, you will use this plate to stack your crepes once they are cooked.
- Add all ingredients to a blender, slowly turn the blender on and blend until well combined (10-15 seconds). Pour batter into a bowl.
- Heat a small/medium pan. Once hot, spray the pan with coconut oil, pour 2 tbsp of batter and spread evenly, I use a small ladle and spread the batter with the back of the ladle or you can swirl your pan around. Cook for 45-60 seconds and flip. Cook another 15-20 seconds. Place the crepe on the paper towel. Repeat with remaining batter. This recipe makes about 16 crepes.
Ingredients for Sweetened Cream Cheese
- Combine all ingredients in a bowl and mix until well combined.
- Carefully spread 2 tablespoons of the sweetened cream cheese on each crepe, roll the crepe into a log and place in a glass container. Continue until all the crepes are filled.
- On medium heat, melt 2 teaspoons of butter and cook/fry the crepes in batches until they are slightly golden in color. Only fry what you are going to eat immediately, the rest should be stored in an airtight container in the refrigerator.
Such a great recipe! Thank you. I can enjoy them guilt free.