This recipe for Low-Carb Crepes with Brie and Savory Blackberry Sauce makes a delightful gooey cheese creation. These crepes are perfect for breakfast, brunch, lunch or even a light dinner. Best of all, the recipe works for people on low-carb, LC/HF, Atkins, diabetic, gluten-free, or Banting diets so everyone can enjoy it.
Imagine melty brie cheese tucked in a delicate crepe, trickled with savory blackberry sauce and sprinkled with walnuts. Crepes with light, crispy edges and a hint of thyme make the base for this recipe. Slices of buttery brie, a sprinkle of walnuts, and a drizzle of blackberry sauce are folded together and melted into gooey deliciousness. The blackberry sauce has a wine reduction base, enhanced with garlic and fresh thyme, and finished with a bit of butter. The sauce adds sweet, tart, and herbaceous interest to the brie. Walnuts work perfectly with the brie and add a bit of crunch and nutty flavor to the mix. The end result is melted cheese goodness with a zing.
Blackberry sauce is the jewel of the meal. Blackberries provide a lovely pop of color and a sweet-tart taste. No dish could be boring if it contains blackberries! The blend of blackberries, wine and herbs make a complex, savory sauce that give this dish a punch of flavor. This sauce is not like a sweet pancake syrup, it’s much more intense so don’t over-do. Just a drizzle delivers huge flavor.
Blackberries may be the star of the show, but the crepes make a beautiful backdrop. Some people find crepes can be a bit intimidating to make. Fortunately, they really aren’t difficult to make and you don’t need a special pan–any skillet with a good non-stick surface will do. We like to use this crepe pan, because it has a super non-stick surface once it is well seasoned and there are no chemical coatings to worry about. I’m not going to lecture about my concerns with chemical coatings, but, yes, I do worry about that stuff.
While a non-stick surface is important for making crepes, a bit of patience helps as well. Be sure to wait until the center is ready before turning them, then, very gently loosen the edges all around before sliding the spatula under to flip.
This Low-Carb Crepes with Brie and Savory Blackberry Sauce recipe makes a delicious way to start the morning. It bring flavors we love together into gooey cheese deliciousness. Enjoy!
- 3 Tablespoons grass-fed butter, divided
- 1 small clove garlic, crushed
- 1 Tablespoon balsamic vinegar
- 1/2 cup dry red wine
- 1/2 cup blackberries
- 1/2 teaspoon fresh thyme
- 2 ounces cream cheese, room temperature
- 2 large eggs
- 2 Tablespoons super fine almond flour
- 1 Tablespoons unsweetened almond milk
- Pinch of dry thyme
- Pinch of salt
- 2 teaspoons of butter (approximately--for greasing pan)
- 4 ounce brie cheese, cut into large chunks
- 1/4 cup walnuts, chopped
- Preheat oven to 250º Fahrenheit. Line a baking sheet with parchment.
- In a medium skillet, melt 1 Tablespoon butter (reserving 2 for later) over medium-low heat.
- When butter stops foaming, add the garlic. Cook for 1 minute, stirring constantly. Add the balsamic vinegar and cook, stirring occasionally until it has mostly evaporated and the mixture is syrupy.
- Pour in the wine and the berries. Bring to a simmer. Simmer, stirring occasionally until sauce is thick and syrupy. Remove from heat. Allow to cool for about 3 minutes.
- Whisk in chilled butter. Whisk in thyme.
- Whisk sauce occasionally while completing the other steps to prevent it from separating.
- Place cream cheese, eggs, almond flour, almond milk, thyme, and salt in a blender. Pulse a few times until batter is smooth.
- Preheat a 10 inch non-stick skillet or crepe pan over medium-low heat. Brush pan with a thin layer of butter. To test the pan to see if it is hot enough, put a drop of water in the pan. If it sizzles the pan is hot enough.
- Pour a few tablespoons of batter in the pan and swirl the pan to distribute the batter evenly in a circle. Turn heat to low.
- When batter looks dry and the bubbles remain open when they pop, loosen the edges using a spatula. When all edges are loose, slide a large spatula underneath and flip the crepe. Allow the second side to cook from 30 seconds to one minute. Remove crepe from the pan and place on the prepared baking sheet. Very lightly brush the pan with butter again and repeat to make the other three crepes.
- Place one fourth of the brie over half of each crepe. Place crepes and brie in the oven until brie softens, about 5-7 minutes. Remove from oven.
- Sprinkle walnuts over the brie (about 1 Tablespoon per crepe). Drizzle a bit of sauce over the brie and walnuts. Save some sauce for serving. Fold crepe in half , then in half again. If desired, garnish the tops with a bit more sauce a few thyme sprigs.
- Per serving (1 crepe)
- Calories 379
- Fat (g): 32
- Carbs (g): 6
- Fiber (g): 2
- Protein (g): 12
- Net Carbs (g): 4