A delicious and dare I say fancy keto breakfast dish that you can whip in 5 minutes? Yes, please.
I love crêpes, and specially for a keto breakfast! But crêpes are not something that you can just quickly cook. Omelettes are great too, but I don’t care for plain ones. I like my omelettes thick and filled up like a burrito, loaded with literally everything I have in the fridge, and then topped with some more. Which makes my omelettes a litle too time consuming, as well.
These keto breakfast egg crêpes are a combination of an omelette and a crêpe – the egg part is super thin and it does not “fluff” like an omelette does, instead it behaves not unlike a thin, savory crêpe that is absolutely scrumptious with the ham and melted cheese filling.
Adding whipping cream to the eggs completely changes their texture, and the final result does resemble a Parisian savory crêpe. When you sprinkle the finely shredded Grana Padano or Parmigiano cheese, it forms a lattice as it melts that increases the structural integrity of the keto egg crêpe, so you can fold it easily, or roll it up, and even hold it in your hand to eat for a keto breakfast on the go.
What are the ingredients for the keto egg crêpe?
You only need a few, easy to come by ingredients, and 5 minutes of your time:
- Eggs – only two eggs per crêpe!
- A dash of whipping cream – we will beat the eggs and whipping cream together, for a creamy taste
- Shredded Grana Padano or Parmigiano Reggiano – sprinkle your choice of these shredded cheeses to improve the texture of the keto crêpe and bring a whole new dimension of flavor to an otherwise simple egg dish. Read on for more on these wonderful Italian hard cheeses and find out why they are perfect in this recipe!
- Slices of am easy melt cheese – pick your favorite easy melting cheese: Emmental, Edam, Gouda and Mozzarella are some of the best!
- Slices of ham – Ham is the best, but of course you can use mortadella and also turkey breast. All thinly sliced.
- Butter – only to cook the crêpe in, yes, but choose grass-fed butter as it will nonetheless impart its wonderful flavor!
- Salt and black and white peppers – we keep it simple in the spices here, but no one is stopping you from adding some hot sauce for a morning pick me up 🙂
What’s the difference between Parmigiano Reggiano and Grana Padano?
These cheeses are similar enough in texture to be used interchangeably in recipes. Parmigiano Reggiano has a stronger, saltier taste because it’s aged for longer than Grana Padano, which is slightly sweeter and lighter. Parmigiano is also more expensive than Grana Padano, which is funny because Grana literally means cash in Portuguese. But sadly it isn’t cheap either. At all. But we don’t need a lot for our keto egg crêpes to turn out wonderful!
Can I use Parmesan instead of Grana Padano or Parmigiano for the keto crêpes?
Not really. Parmesan is too hard and granular, and it doesn’t melt. Finely shredded Grana Padano and Parmigiano-Reggiano have the perfect texture to form a thin web over the whipped eggs and cream that holds the keto egg crêpe together without making it too heavy or too flimsy.
Not only that, but the taste of fake Parmesan is too strong and salty and adding it would prevent the simple ingredients in this keto egg crêpe to really shine.
I tried the recipe skipping the grated cheese “web”, just adding the cheese slices and ham. It was delicious, but it wasn’t the same. The taste and texture of the keto crêpes were more like that of a simple omelette, really. So, if you want the omelette turned into crêpe experience, you absolutely need to add the freshly shredded Grana Padano (or Parmigiano Reggiano)!
But isn’t Parmesan and Parmigiano the same cheese?
They should be the same cheese, as the name Parmesan is the English translation of Parmigiano. Unfortunately, in America the translation doesn’t inherit the protected trademark of the original name, as it does in Europe, where fake Parmesan just can’t be named Parmesan.
Parmigiano Reggiano is the real cheese, and Parmesan (in America) is a generic name for any hard cow cheese. Most of the times, the so called 100% grated or natural Parmesan is made from a variety of cheaper scrap cheeses and wood pulp. Yup… appetizing.
How to tell the difference between Parmesan and Parmigiano?
The real Parmesan, Parmigiano Reggiano, should only contain three ingredients: milk, salt and rennet. If after reading the ingredient list you are still in doubt, try this test: does the company that sell this grated Parmesan offer you the opportunity to buy the same cheese as a block to grate it yourself? No? I wonder why… 🤔
If the Parmesan cheese you get comes in a cardboard tube and has wording like “100% real” or “natural” then it’s probably not. I’m not saying the labels are misleading: The cheese IS real, as in not abstract, and it IS natural, as in not supernatural.
Authentic Parmigiano can be sold in blocks or grated, and you can tell it’s real because only the real Parmigiano can be called so: as the name Parmigiano Reggiano is trademarked in Italy, and it can only be made in specific mountainous Italian regions and nowhere else. Kinda like Champagne only comes from Champagne. And yes, cheap sparkling wine can be really good. But the same doesn’t EVER apply to Parmesan cheese.
But don’t just throw away your fake Parmesan, it has its uses: It’s great in keto and low-carb recipes, and I use it as an ingredient for keto crackers and keto bread when I want a flour like substance that tastes like cheese – but that’s what fake Parmesan is, basically. An expensive (for its weight) cheesy tasting keto flour.
How to make the keto ham and cheese egg crêpes
First, lightly whip the eggs with a whisk, then add the whipping cream, salt and pepper, and whisk the mixture just until it starts getting foamy.
Melt the butter on a large, non-stick skillet, on medium-high heat. Pour the egg mixture in, and spread it all over the bottom of the skillet, creating a uniformly thin layer. Immediately sprinkle the shredded Grana Padano or Parmigiano Reggiano cheese all over the surface of the the keto egg crêpe, before it has a chance to set.
Put the two slices of cheese side by side, topped with the two slices of ham, on one half of the crêpe. When the eggs are fully cooked, fold the light side of the keto crêpe onto the side with the cheese and ham fillings. It’s all done when the cheese is fully melted. Slide it onto a plate, and enjoy!
What is the best size pan for crêpes?
To get the crêpe nice and thin, you need to let the eggs spread over a large area. I used a 30 cm (12 inch) non-stick skillet.
If you don’t have a large skillet, use a different technique. It will take a bit longer, but the result is gonna be the same: you can make the recipe on a smaller pan, one half at a time: melt the butter and spread half of the egg mixture, sprinkle half of the shredded Parmigiano Reggiano or Grana Padano, and slide it off onto a plate when the cheese is melted.
Then add the other half of the butter and the second half of the eggs – give them an extra quick whip first to wake them up – and spread it on the pan. Add the shredded cheese and the cheese slices, then the ham, and then cover everything up with the first layer of the crêpe that you prepared. Done!
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- 2 eggs
- 1/2 tablespoon whipping cream
- 1/8 teaspoon salt
- Fresh ground white and black pepper, 2 to 4 turns on the grinder
- 2 slices of easy melting cheese
- 2 slices of ham
- 2 tablespoons of thinly shredded Grana Padano or Parmigiano-Reggiano
- 1 tablespoon of butter, to fry
- Beat the eggs with a whisk.
- Add salt and whipping cream, white pepper, and whisk until homogeneous.
- Melt the butter on a non-stick large skillet.
- Pour the egg mixture, thinly covering the whole surface of the pan.
- Sprinkle the shredded cheese all over the egg crêpe.
- Put the slices of cheese on one half of the crêpe, then the slices of ham directly above.
- Cover the pan until the cheese is melted.
- Carefully, fold the half of the crêpe without fillings over the half with the fillings. Slide onto a plate.
Use a large skillet for a thin crêpe: ideally, a 12 inch skillet (30 centimeters). If you just have a smaller pan, cook the first half of the eggs as a thin crêpe, adding half of the shredded cheese. Slide onto a plate. Then, cook the second half as per the instructions, covering with the other half of the grated cheese and the ham and cheese slices. Add the first crêpe on top of this one.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 28.4gSaturated Fat: 16.8gCholesterol: 386mgSodium: 565mgCarbohydrates: 2.2gNet Carbohydrates: 1.8gFiber: 0.4gSugar: 0.2gProtein: 38g
Nutrition information is provided as a guideline only. Different brands of ingredients may have different nutrition facts. If tracking macros, remake the calculations using the nutrition facts from the labels of the ingredients you selected. Net carbs calculated exclude carbs from insoluble fiber and sugar alcohols.