Frepes

Frepe is the classic French crepe stripped down to keto essentials: eggs and butter only, blended into a smooth, fully emulsified batter. The result is a flexible, crepe-like sheet with a fat-to-protein ratio of about 3:1—a convenient, versatile, delicious keto staple. Use them as wraps, noodle substitutes, or a high‑fat side.

Ingredients (Makes ~ 9-10 frepes)

  • 12 large eggs
  • 8 oz (1 cup / 227 g) salted butter

(If using unsalted butter, add ½–1 tsp salt to taste.)

Instructions

  1. Melt the butter

    • In a small pot or pan over low heat, melt the butter gently.
    • Let it cool for 1–2 minutes so it’s warm, not sizzling.

  2. Blend the batter

    • Crack all the eggs into a tall container or blender jar.
    • Pour in the melted butter.
    • Blend with a hand blender (or regular blender) until completely smooth and fully emulsified. The mixture should look uniform and slightly frothy, with no oily layer on top.

  3. Preheat the pan

    • Place a non-stick pan (mine is 12 inch) over medium-low heat.
    • Optional: add a small amount of butter and swirl to coat.

  4. Cook the first frepe

    • Give the batter a quick stir (it can separate as it sits).
    • Using a ladle, pour in just enough batter to form a thin, even layer that coats the bottom of the pan when you swirl it.
    • Let it cook until the surface looks set and the edges lift easily (about 30–60 seconds, depending on heat).
    • Reduce the heat if it browns too quickly.

  5. Flip and finish

    • Gently loosen the edges with a spatula.
    • Flip the frepe and cook the second side for about 10 seconds.
    • Slide it onto a plate.

  6. Repeat

    • Stir the batter briefly before each new frepe.
    • Continue cooking until all the batter is used.
    • Yields about 9–10 thin frepes from a 12‑inch pan.

How to Use Frepes

  • Wraps for meats, cheese, avocado, or sautéed low‑carb veggies
  • Sliced into thin “noodles” for soups or stir‑fries

Storage

  • Stack the frepes and cover with a plate, or store in an airtight container.
  • They keep for up to 1 week.
  • Eat cold, warm in a pan with a little butter, or microwave gently before serving.

Total Nutrition Information

  • Calories: 2490

  • Fat: 244g

  • Protein: 77g

  • Net Carbs: 4g

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