Looking for low egg crepe recipe

#1

Every year at Christmas, New Year’s, and Easter my family makes blinchki which is a Russian crepe filled with a soft farmer’s cheese and egg mixture. Fry in butter and top them with sour cream and they are amazing. My father was Russian and this was his family recipe. My dad died recently and my daughter and I want to keep the tradition of his family foods alive.

Years ago, I perfected the gluten free version of the crepe, this year I want to perfect the keto version. My problem is most keto versions call for 6 eggs. I can’t eat egg whites. I can manage eating the blinchki as I make them with the crepe recipe having 1 egg but I fear than a recipe with 6 will one taste like eggs and 2 cause problems for me.

So hit me with your low egg crepe recipes. Dairy free would be an added bonus as my daughter is dairy free but with the help of some enzymes she can manage the blinchki (yes these are this good that we suffer for out tradtions)!

(Ethan) #2

I’m also interested in this… ricotta cheese and swerve filling!

(Bacon for the Win) #3

Hi @Primal123. Very interested in your recipe as I am also Russian on my dad’s side and he also just passed away. Sad times indeed. German on my mother’s side but she did the cooking and her blintzes were amazing. I have a low carb crepe recipe that I have never tried, let’s see if I can find it.

(Bacon for the Win) #4

has 4 eggs.

https://alldayidreamaboutfood.com/low-carb-almond-flour-cream-cheese-crepes/

(Christina) #5

I make these for breakfast all the time. No egg taste at all and easy to adjust the recipe. 2 for 2.

Makes 6 thin crepes.

2oz cream cheese
2 eggs
pinch of salt
1 teaspoon of cinnamon
1.5 teaspoons of erythritol
Dash of vanilla

#6

#NelleG " Very interested in your recipe as I am also Russian on my dad’s side and he also just passed away. Sad times indeed."

Sorry, to hear about your father. It’s a terrible thing to go through. The recipe is very simple It’s a basic crepe recipe original recipe was 2 cups flour, 1 egg, enough water to make a thin crepe. It almost looks too thin. I use a 6 or 8 inch pan, melt butter, pour a scant amount of batter in and cook till the edges are dry and center is no longer moist but not dry, then turn out onto parchment paper or dish towel. The filling is farmer’s cheese, 2 eggs, parsley. Fill the premade crepes with the filling, roll and then fry in butter on both sides. Once done top with salt and sour cream. This is a family favorite. My mom called them fried peroigie but I have since learned they are known as blinchki. I was able to find a way to make an acceptable gluten free version but a keto version is challenging because the crepe taste/texture is important to the dish. This type of farmer’s cheese is challenging to find as it is only made by 2 companies Friendship farms, and lifeway. Friendship farms is the one I grew up using and I prefer it if It’s available. I have had good luck finding it at polish stores and at different times of year at whole foods. Occasionally, I found it at Publix in Fl. when visiting my dad there. Good luck.