These low carb crepes seriously remind me so much of the original “gluten-filled” crepes I remember eating as a kid. Yet these are crepes are totally gluten-free, grain-free, and nut-free too! A lot of times we can create a “paleo version” of something, but that doesn’t always mean it tastes good, or has the right texture. But to me, these paleo crepes have the perfect crepe texture, and taste great too. I think of them as a gourmet gift to a grain-free, low carb breakfast.
The other best thing about these crepes these crepes is that they are dairy free AND low carb! So many of the keto recipes I come across these days include dairy. And while I can personally eat goat & sheep cheese (I still can’t eat any cow based dairy), I know a lot of folks can’t tolerate any dairy, and they totally deserve yummy low carb pastries and baked goods too!
Even though these crepes are easy to make, something about them just feels so gourmet!
I use this fancy crepe maker to make the most perfect crepes that are super thin, flexible, yet sturdy enough to wrap up a meal in. The nice thing about the crepe maker is that is cooks the crepes on both sides at the same time. But you can still make this recipe without a crepe maker, and use a frying pan instead. If using a frying pan I encourage you to make the crepes on the smaller side, as they cook nicely on the bottom, but can get a little messy when you first flip them over. If they come apart a little when flipping, don’t fret, just use a spatula to push the batter back together, and once both sides are cooked they will hold together nicely.
I realize not everyone has bags of sprouted watermelon seeds in their kitchen like I do! And they may sound like a strange ingredient to use at first, but in other cultures watermelon seeds have been included in the human diet for the longest time. They are quite similar to pumpkin seeds and sunflower seeds, yet have a wonderful starch-free property about them that makes fabulous crepes and pancakes as I discovered from playing around with them last year. The sprouted watermelon seeds I use from Go Raw, are a bit different than the ones you find in your average fresh watermelon, as they don’t have the black coating on the outside, instead they are all white (well, more like light beige), I believe they come from a specific type of melon, but I am still waiting for Go Raw to get back to me on exactly which one. Just like the pepitas I love to eat come from specific pumpkins that provide hulless pumpkin seeds, these watermelon seeds are hulless too, meaning no outer fibrous shell. Because they are seeds, they do have a very slight seed taste to them, but I find the flavor of the sprouted watermelon seeds to be a lot more mellow in flavor than say pumpkin seeds or hemp seeds. And in the crepe recipe I don’t notice the seed taste at all, though when I tried making cookies with watermelon seed flour the taste was more noticeable.
You can check out this other post I did on baking with watermelon seed flour which contains a ton more information about them. Cost wise, it works out to between $0.53 cents to $0.67 cents per serving for the “seed flour”. And if you don’t end up liking these crepes (which would surprise the heck outta me!) the seeds make a great salad topper and go nicely in homemade granola. I use the Go Raw brand of Sprouted Watermelon Seeds in this recipe. The best deals I have found have been around $7.99 at Whole Foods and $9.99 at Vitacost per bag. Click here to save $10 on your first order from Vitacost.
Low Carb Crepes & Pancakes - keto, paleo
- 1/2 cup sprouted watermelon seeds see notes on where to purchase
- 2 pastured eggs recipe will work with 2 eggs
- 1 Tablespoons to 3 of coconut milk or other "milk"
- 1 teaspoons to 2 sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 teaspoon baking soda
- tiny pinch of sea salt
- teaspoons optional: 2 avocado oil - recommended if using a crepe maker or olive oil
- plus: a little oil for cooking
Note: This recipe will also work with just 1 egg, but you will have to increase the "milk" to thin out the batter if only using 1 egg. I like the extra protein and extra crepes I get when I use 2 eggs.
Measure 1/2 cup of sprouted watermelon seeds (measure before grinding.)
Then grind them into "flour" using a coffee grinder, takes about 15 seconds.
Mix watermelon seed flour with 1 Tablespoon of "milk" (I use coconut milk), then add in remaining ingredients in the order they are listed. If you need to thin out your batter a little more, then add in another Tablespoon of "milk", add as needed. I get the best results with a thin batter, and have updated this recipe to include optional oil, as I find the oil helps the batter cook up a little more golden in the crepe maker.
I recommend using a whisk, or immersion blender, to blend the batter and get rid of any clumps.
You can use a crepe maker or a frying pan to make the crepes.
To make the most perfect crepes I use this crepe maker that cooks the crepes on both sides, at the same time. If using the crepe maker, add a little pat of butter (I use goat milk butter) or oil, spoon on a little batter, gently close the top lid, and wait about 1 to 2 minutes. The crepe maker will "beep" when they are ready, but I like to cook them in a shorter time, so I pull them off shortly before the "beep". You will get a knack for knowing when they are ready once you've made them a couple times.
For those using a frying pan, heat it up over medium heat. Add a little oil or butter, spoon in a little batter, swirl the pan to help spread out the batter (or gently use a spoon). Once little bubbles appear in the batter they are ready to flip. Note: if using a frying pan, it works best to make your crepes on the SMALLER side, this is because they are tricky to flip the bigger they are. You will see that the bottom cooked side holds together nicely, but the top uncooked side gets kinda messy when you flip them, that's okay, as once you flip them, and use a spatula to push them back together, they will hold together really nicely after both sides are cooked. But I still recommend making them smaller than you would if using a crepe maker.
Crepes keep well in an air tight container in the fridge for about 5 days.
Check out this post for the savory crepe recipe that makes a wonderful sandwich "wrap".
I use the Go Raw brand of Sprouted Watermelon Seeds in this recipe. The best deals I have found have been around $7.99 at Whole Foods and $9.99 at Vitacost. To save $10 on your first order from Vitacost, use this link: https://goo.gl/HB3zII
One bag of sprouted watermelon seeds has 10 ounces, and I use 2 ounces in this recipe. This recipe makes 6 crepes, 3 servings of 2 crepes each, so each serving costs between $0.53 cents to $0.67 cents for the seed "flour", plus the cost of the eggs, vanilla extract, etc.
Nutrition information, based on making 6 crepes, with 3 servings of 2 crepes each (without any added sweetener or oil):
- Calories: 162
- Total Fat: 11 grams
- Total Carbs: 3 gram
- Sugars: 0 gram
- Protein: 11 grams
Shared at: Allergy Free Wednesday + Savoring Saturdays + Real Food Friday