Keto crepes with cheese, labneh and peppers (no eggs)

Name: Keto crepes with cheese, labneh and peppers (no eggs)
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 tablespoons cream cheese; 2 tablespoons labneh; Half a bell pepper (very finely crushed and completely drained of its water); Half a teaspoon of garlic powder and half a teaspoon of onion powder; 1 sprinkle of black pepper; 1 teaspoon olive oil (for the frying pan)

Ryan @lonleytaky

Enjoy 😉
#February2027

Ryan @lonleytaky

Enjoy 😉
#February2027

Saved

Ingredients

30 mins

2 servings

3 tablespoonscream cheese
2 tablespoonslabneh
Halfa bell pepper (very finely crushed and completely drained of its water)
Halfa teaspoon of garlic powder and half a teaspoon of onion powder
1sprinkle of black pepper
1 teaspoonolive oil (for the frying pan)

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Steps

30 mins

1

Drying the peppers: This is the most important step; after crushing the peppers, press them with a spoon in a strainer to remove all excess water, so that the crepe doesn't become "liquid" and fall apart.
2

Cheese blending: In a bowl, mix the cheese with the labneh until it becomes like a smooth cream, then add the crushed pepper and spices (garlic and onion powder).
3

Heating: Use your smallest non-stick pan. Lightly grease it with olive oil and heat over very low heat.
4

Spreading the mixture: Place the mixture in the center of the pan and spread it with the back of a spoon using circular motions until it becomes thin.
5

Patience during cooking: Because crepes are made without eggs, they need longer to set. Leave them on low heat for about 4-5 minutes until the surface is completely dry and the edges are golden brown.
6

Use a wide spatula (flat spoon), pass it under the edges first, then turn it very carefully to the other side for only one minute.