“I adapted this recipe from a cornmeal crepe recipe I found in a Mexican cookbook to use for a low carb diet. This works great as a substitute for a corn or flour tortilla, though it is a bit thinner and not as sturdy - it is a crepe, after all! You can top this or roll it up with the toppings of your choice. I like taco-seasoned ground turkey, refried beans, monterey jack cheese, sliced black olives, salsa and/or guacamole. These work well in a layered enchilada casserole, and I also use them for low carb bread crumbs; I lay them out directly on the oven rack and bake at a low temperature until they reach the desired degree of dryness, then let cool and whirl in a food processor fitted with the metal blade to make bread crumbs. Advance preparation: crepes may be prepared a day in advance and stored in the refrigerator. They freeze quite well for 3 to 4 months. Prep time includes resting phase for batter. Cooking time can be greatly reduced by using more than one pan at a time. I use four pans at a time, and have them all made in about half an hour. Yield: approx. 20 - 25 crepes (depending on size of pan used); serves 10 -12 (2 crepes per person).”
20-25 crepes

Ingredients Nutrition


  1. Combine all ingredients in a blender, and blend until very smooth. Let the batter rest at room temperature 30 minutes to an hour. When ready to use, blend the ingredients one more time.
  2. Heat a well-seasoned crepe pan or small skillet over medium - low heat. Coat with a vegetable oil cooking spray (I use olive oil in a Misto sprayer). When the pan is hot, add about 1/4 cup crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the opposite side. Remove. Spray the pan again, if needed, and repeat until all the batter has been used.
  3. Lay the cooked crepes separately on a clean, lint-free towel until cooled. Store crepes between sheets of wax paper or plastic wrap until ready to use.

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