Completely Versitile Keto Crepes
This recipe is something you can do so much with on a keto food plan. They are grain free and can be used in many ways. I have used them as noodles in chicken noodle soup and kugel at Passover. I have used them as lasagna noodles, manicotti and even enchilada casserole. Also great if you switch out the salt with a tablespoon or so of xylitol and the olive oil for hazelnut or walnut oil you can use them in dessert crepes.
Servings Prep Time
16Crepes 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
16Crepes 10 Minutes
Cook Time
30 Minutes
Ingredients
Instructions
  1. Whisk eggs and olive oil and salt until well blended. Add potato starch to water whisk until well blended and then add into egg mixture. Heat a non stick skillet to hot. Pour about ¼ cup into the pan and turn the pan to coat. Once edges start to brown, use a spatula to turn and cook a few seconds more. Stack on a plate.
Recipe Notes

For noodles roll and slice.  For lasagna, manicotti and enchiladas cut in half.