3 Ingredient Low Carb Crepes

The recipe mixes eggs, psyllium husks (or psyllium husk powder), and full-fat cream cheese into a smooth, liquid batter. Psyllium husks provide fiber and structure, binding the crepes without requiring flour. The batter is blended thoroughly using a stick blender or food processor to ensure homogenization. The batter is cooked in a buttered non-stick pan over medium heat, spreading thinly and cooking until set on one side before flipping to brown lightly on the other side.

The resulting crepes have a soft but slightly elastic texture due to the psyllium, with cream cheese adding mild tang and richness. These crepes can be tailored to either sweet or savory tastes by adjusting seasonings or fillings. The lightweight and low-carb nature of the ingredients make them an alternative to traditional flour-based crepes.

For shaping and cooking, a 20 cm diameter pan is recommended, producing crepes of moderate size. Smaller pans can yield more crepes from the batter. Adjusting psyllium husk quantity is advised based on texture and whether husk or husk powder is used, as powder absorbs liquid more readily.

Flavor variations can be introduced with small amounts of stevia glycerite and vanilla or cinnamon for sweet versions, or salt and spices like onion powder or paprika for savory options.