One of my favorite indulgent desserts which remind me of something I enjoyed at the famous restaurant, Crepes and Waffles in Cartegena, Colombia. My crepes are nicer than the ones you get at Crepes and Waffles.  That says a lot as mine are low-carb! My crepes are more substantial and less paper-thin.  To me that's nicer.

My Favorite Low-Carb Crepes, (SEE BELOW, OR 
  this link for my Ultra Low-Carb Crepes - both recipes are good)

Peanut Butter Nutella,® (SEE BELOW FOR RECIPE)
Prepare My Favorite Low-Carb Crepes, OR Large Ultra Low-Carb Crepes and spread a crepe with 2 tbsp (30 mL) Peanut Butter Nutella®.  Fold the crepe and serve with a dollop of Strawberry or Vanilla Ice Cream, if desired.

Yield:  1 crepe 
1 crepe with 2 tbsp Nutella®
210 calories
19.5 g protein
39.1 g fat
1.0 g fiber
6.8 g net carbs


Even if you will be making these for high-carbers, they will not think anything is amiss and will not think “low-carb” if you know what I mean!  I made an amazing Peanut Butter Nutella recently which I used to spread on these crepes and topped with my Vanilla Custard Ice Cream.  Delicious!  I'll share the Nutella recipe soon.  Meantime, here's one that I used to make, but the new one is much nicer and more chocolaty.  These crepes are nicer than the crepes you will eat at the Crepes and Waffles restaurants.  Reason being, these are more substantial-tasting, whereas those others are so ridiculously thin.  You can use Cinnamon butter to spread on these crepes, too, if you prefer.

If desired, you can try my Ultra Low-Carb Crepes...only 1 gram net carbs each!

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1  There is another article and video here: Part 2.

1 cup Hood® Calorie Countdown (250 mL)
   milk, OR almond milk
6 large eggs
3/cup gluten-free oat flour, OR (175 mL)
  Buckwheat flour* for grain-free (see below NOTE - used only 1/4 cup)
1/cup butter, melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 4 tsp (20 mL)*
  sugar, OR 2 coffee sweetener packets
1 tsp vanilla extract (5 mL)
1/tsp xanthan gum (1 mL)
Crepes:  In food processor or blender, combine Hood® Calorie Countdown milk, OR almond milk, eggs, oat flour, butter, liquid sweetener, vanilla extract and xanthan gum.  Process well, stopping to scrape sides of food processor or blender a couple of times.

Use two (to work more quickly otherwise use one) 6-inch (15 cm) nonstick pans.  Pour 3 tbsp (45 mL) crepe batter in each pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form (placing a small pot lid over top of crepe will help the top of the crepe set more quickly before the underside turns too dark).  I sometimes do that but not always. Flip crepe and cook other side briefly. Transfer to a dish with a lid to keep the crepes warm.

Helpful Hint:  The brand Anthony’s® Buckwheat flour is mild in flavor.  I cannot attest to the flavor of other brands.  Find this brand online.

NOTE: These worked very well with 1/cup (60 mL) oat flour!! – only made 12 crepes with scant 1/cupfuls (60 mL) used.  Nutritional Analysis: 12 crepes – 90 calories; 3.5 g protein, 8.1 g fat; 0.1 g fiber; 1.5 g net carbs.  

Some of you may not know how many drops of sweetener equal the amount used in my recipes. Did you know almost all of my cookbooks contain easy quick reference tables to help with this?

Yield:  17 crepes
Oat flour/Buckwheat flour
69.5/71.1 calories
2.9/3.0 g protein
5.1/4.9 g fat
0.1/0.6g fiber
2.6/3.4 g net carbs


The texture is amazing and there are so many uses for this. There is still a  slight peanut butter flavor if you use hazelnut extract so not to worry if you don't have it.  This stuff is seriously good - good enough to eat with a spoon!  The trick is to make sure that you sweeten this mixture adequately. It needs to be very sweet and not salty-tasting. Everyone will use their own favorite sweeteners, but I find a combination of sweeteners is best.  Please use the specific peanut butter suggested below for the best results.  

2/cup whipping cream, (150 mL)
1/cup peanut butter* (125 mL)
Liquid sweetener to equal 11/cups (375 mL)
1/cup powdered sweetener, OR 6 Splenda or Stevia packets (60 mL)
  used for sweetening coffee or tea, OR xylitol
1/cup vanilla whey protein powder* (60 mL)
  {may need 1 tbsp (15 mL) more}
3 tbsp cocoa, OR carob powder (45 mL)
2 tbsp sugar-free honey (30 mL)
  (imitation honey)*
11/tsp vanilla extract, OR hazelnut extract* (7 mL)
1 tsp coconut oil (5 mL)

In blender, combine whipping cream, peanut butter, liquid sweetener, powdered sweetener, OR xylitol, whey protein powder, cocoa, OR carob powder, sugar-free honey, vanilla, OR hazelnut extract and coconut oil.  Blend well.  The mixture should be smooth, thickened and glossy-looking.  If not, add another tablespoon whey protein powder and blend.

Helpful Hints:  *I used Skippy® Creamy Natural peanut butter, Gold Standard® Whey protein powder (French Vanilla Cream), Honey Tree® imitation honey from Walmart and hazelnut extract from Olive Nation®.  I give the carob powder option for those who can’t have cocoa or chocolate due to migraines or allergies.  If you decide to use the xylitol, do not be concerned that it will make the mixture crunchy or that it will crystallize out.  This mixture is very smooth.  Please remember that xylitol is deadly for dogs.

Yield:  11/cups (300 mL)
1 tbsp (15 mL) per serving
69.5 calories
2.5 g protein
6.0 g fat
0.4 g fiber
1.3 g net carbs