Low-Carb Poppyseed Lemon Crepes
A delightful low-carb twist on classic crepes, bursting with lemon and poppy seed flavors, perfect for brunch or a light treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: French
- Diet: Low-Carb
Ingredients
Scale
- 2 large eggs
- 1/2 cup almond flour
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest
- 1/4 cup unsweetened almond milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Whisk the Batter in a mixing bowl, whisk together the eggs, almond flour, poppy seeds, lemon zest, almond milk, melted butter, vanilla extract, and salt until smooth.
- Heat the Skillet over medium heat and lightly grease it with butter.
- Pour a small amount of batter into the skillet and swirl to coat the bottom.
- Cook for about 1-2 minutes until the edges begin to lift, then flip and cook for another minute.
- Repeat with the remaining batter, stacking the cooked crepes on a plate.
- Serve warm with your favorite toppings.
Notes
Store any leftover crepes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 210mg