Low Carb Pancake Crepes

Low Carb Pancake Crepes

76 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
chazmataz
Recipe by  chazmataz

“Great low carb alternative to pancakes. Top with your favorite flavor of sugar-free syrup.”

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Ingredients

Adjust Servings

Original recipe yields 6 crepes

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Directions

  1. In a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and sugar-free syrup.
  2. Melt the butter in a nonstick skillet over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. Swirl to coat the bottom of the skillet. Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.

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Reviews (76)

Rate This Recipe
melissa
88

melissa

AWESOME! I don't usually go back and review but I had to for this recipe. I made the recipe for 1 serving so just halfed the ingredients, but I used fat free cream cheese, egg substitute, and added some splenda. I got 3 great size pancakes out of it, and I added mini chocolate chips to one, banana to another, and blueberries to the 3rd. YUMMY. All for 125 calories!! Thanks so much for the recipe idea. I can't wait to make it again!!

Angelwalker
79

Angelwalker

This was a welcome relief from having eggs and bacon for breakfast on my low carb diet. I inadvertently poured all the egg into the cream cheese but using a whisk took care of the lumps. I do agree with another reviewer though and really like the lumps in the mixture (nothing like having a nice bite of cream cheese in this lovely recipe). I held the butter (used Pam in the frying pan). Then used the butter for topping and some Splenda instead of a sugar-free syrup since I didn't have any in the house. Tasted like french toast with the Splenda added. Great alternative to bacon and eggs, thank you! ********Edited to add that I made this again but made one large crepe, covered the pan so it would cook through on med heat. When done, I added 1/2 cup of fresh crushed blueberries mixed with some Splenda and rolled it into a crepe and topped it with sugar free cool whip. A great low carb Blueberry Crepe dessert! Any low carb fresh berry would work for filing, strawberries, blackberries, etc. What a wonderful treat to have. ..................Also last night I was looking to make something a tad different and used 2 tablespoons of sugar free Orange Marmalade (sweetened with Splenda). When the crepe was halfway through cooking, I dropped the marmalade on top. As it heats, it does spread some. Rolled it up, dotted with the butter and topped with sugar free Cool Whip, a nice change of pace with a nice light taste.

Joan
53

Joan

Wow, just got done eating them and they tasted wonderful! I didn't have time to wait for the cream cheese to soften which did give me some lumps but I kind of like seeing the lumps of cream cheese in my pancake crepe. I used an electric hand mixer to mix all ingredients and it worked great! With low carbing I get sick of eggs and typical egg breakfast dishes so I was really excited to try this and I was not disappointed. Thank you! Note: I have now discovered that putting the ingredients in a small blender to blend works great and takes care of any problems with lumps. It mixes it up into a smooth batter.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 21.8 g
  • 34%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 264 mg
  • 88%
  • Sodium
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Leftover Pancake Breakfast Sandwich

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