Description
Deliciously light and lemony low-carb crepes sprinkled with poppyseeds.
Ingredients
Scale
- 4 large eggs
- 1 cup almond flour
- 1/4 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon poppyseeds
- 1 tablespoon butter (for cooking)
Instructions
- In a mixing bowl, combine eggs, almond flour, almond milk, lemon juice, lemon zest, and poppyseeds.
- Whisk until smooth and well combined.
- Heat a non-stick skillet over medium heat and add a little butter.
- Pour 1/4 cup of the batter into the skillet, tilting to spread evenly.
- Cook for 1-2 minutes until the edges lift, then flip and cook for another minute.
- Repeat with remaining batter.
- Serve warm, topped with additional lemon zest if desired.
Notes
- Ensure skillet is hot enough before pouring batter for a perfect crepe.
- These crepes can be served with low-carb syrup or berries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 crepes
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 300mg