Servings: 2 servings
Calories: 326kcal
Ingredients
- 2 large eggs
- 3 tablespoons cream cheese softened
- 2 teaspoons psyllium husk powder
- Pinch of salt
- 1 teaspoon butter for the pan
- 3 ounces queijo coalho or halloumi coarsely grated
- 1 small tomato thinly sliced
- Pinch of dried oregano
Instructions
- In a blender or with a whisk, beat the eggs, cream cheese, psyllium and salt until completely smooth. Let the batter rest for 3 minutes so the psyllium can thicken it.
- Heat an 8-inch nonstick skillet over medium-low heat and rub it with a little butter.
- Pour in half the batter and swirl the pan to make a thin, even round. Cook for 1 1/2 to 2 minutes, until the edges lift and the top is set, then flip and cook 30 seconds more.
- Scatter half the grated cheese over one half of the crepe, top with half the tomato slices and a pinch of oregano, and fold it closed. Cook 1 minute per side, until the cheese softens.
- Repeat with the remaining batter and filling. Serve hot.
Notes
The batter thickens as it stands, so if the second crepe looks too thick to swirl, stir in a teaspoon of water. Queijo coalho holds its shape when heated, so it softens rather than melting into strings. Halloumi is the closest substitute outside Brazil.
Chef's Tip: Grate the cheese on the large holes of a box grater. Bigger shreds stay chewy and toast in the pan instead of disappearing.
Keto Swap: Traditional tapioca is made entirely from cassava starch, with roughly 25 to 35 grams of carbs per crepe. Eggs, cream cheese and a little psyllium make a flexible, foldable wrap with almost no net carbs.
Success Tip: For a sweet version kids love, skip the tomato and oregano, fill with unsweetened shredded coconut and a sprinkle of allulose, and fold while hot.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 326kcal | Protein: 18g | Fat: 25g | Fiber: 3.2g
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