Crepes are one of my all time favorite breakfast foods because they are light and so versatile! Also, I feel more connected to my French ancestry when I make them. (One day I hope to see my French relatives and the Eiffel Tower again!) These are not as good as the ones you can get in France–which are as big as your face; I mean, who can compete? But for a low-carb crepe, I think they’re pretty great 🙂

My kiddos love to help make them, and our favorite way to eat them is with THM vanilla ice cream, fresh berries, a chocolate drizzle, and some whipped cream! We also love to make THM chocolate mousse or simply use triple 000 yogurt as a filling. They are fun when we want breakfast for dinner or to make as a ready-to-eat breakfast all week.

We like to eat the savory version, too, and fill it with chicken, laughing cow cheese, and veggies or egg wrap fixings. Just simply lessen or completely omit the sweetener for this version.

Fair warning, your first crepe may not turn out very well, so just throw it away. It doesn’t mean you weren’t meant to be a crepe maker. The second one behaves much better, so just ladle on some more batter and channel your inner Parisian!

Crepes (THM S)

Molly Miller
Crepes are one of my all time favorite breakfast foods! My kiddos love to help me make them and our favorite way to eat them is with THM vanilla ice cream, fresh berries, a chocolate drizzle and some whipped cream!
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Course Breakfast
Cuisine French
Servings 15 -18


  • 6 eggs
  • 1 t. vanilla
  • 1/3 c. egg whites
  • 1/4 c. almond milk
  • 1/4 c. water
  • 1-2 t. cinnamon
  • 1/4 c. gentle sweet
  • 3 T baking blend
  • Pinch of sea salt


  • Whisk together ingredients and let sit for 3 minutes
  • Spray a medium sized skillet with olive oil or coconut oil non-stick spray
  • Ladle 1/4 c. of batter onto a warm skillet (set it to medium heat) and coat the pan evenly with the batter by picking up the pan and rotating your wrist
  • Empty any remaining batter back into the bowl
  • Often the first crepe doesn't turn out, so just toss it and ladle the next 1/4 c. of batter onto the skillet using the same method
  • Cook the crepe until you see bubbles, the sides curling away from the pan, and you can easily lift it up with a spatula
  • Flip crepe over carefully using a skinny spatula or just your fingers and cook for another 1-2 minutes
  • Stack crepes on top of each other with paper towels in between to prevent them from sticking to each other
  • Fill with triple zero yogurt, chocolate mousse, or ice cream
  • Top with whipped cream, fresh srawberries or raspberries and a chocolate drizzle


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