Diabetic-Friendly Classic Crepes

Soft, golden, flexible, and beautifully thin — with no sugar and low carbs.

These crepes cook up just like the ones in your photo: smooth batter, lacy edges, gorgeous golden spots, and a tender bite. You can fill them with sweet or savory fillings, fold them, roll them, or stack them high. And yes — they’re incredibly easy!

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⭐ Why This Recipe Works

✔ No sugar, safe for diabetics
✔ Low-carb (2g net carbs per crepe!)
✔ Light, flexible, and won’t tear
✔ Made with everyday ingredients
✔ Perfect for sweet OR savory fillings
✔ Ready in under 10 minutes

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🥣 Ingredients

(Makes 10–12 thin crepes)

• 1 cup almond flour
• 4 large eggs
• 1 cup unsweetened almond milk
• 2 tbsp melted butter (or coconut oil)
• 1 tsp vanilla extract (optional)
• Pinch of salt
• Optional: 1–2 tsp sugar-free sweetener (Monk Fruit, Allulose, or Swerve)

If you prefer more traditional-style crepes with NO almond flour texture, I can also give you a coconut-flour or cream-cheese version — just ask!

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👩‍🍳 How to Make Perfect Crepes

1️⃣ Mix the Batter

Add everything to a blender and blend for 15–20 seconds until smooth.
(Thin batter = thin crepes, so add 1–2 tbsp extra milk if needed.)

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2️⃣ Heat Your Pan

Use a nonstick skillet on medium-low.
Lightly grease with butter or cooking spray.

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3️⃣ Pour & Swirl

Pour about ¼ cup of batter into the pan
→ Immediately lift and swirl to create a very thin layer.

Cook until edges lift easily and bottom has golden spots.

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4️⃣ Flip Gently

Flip with a thin spatula.
Cook 20–30 seconds more.

Place finished crepes on a plate and keep warm with a towel.

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🧮 Nutrition (per crepe)

Approximate:

• Calories: 78
• Net carbs: 2g
• Protein: 4g
• Fat: 6g
• Sugar: 0g added