Low Carb Ham and Cheese Crepes

Low carb buckwheat crepes have just 3 carbs per serving! Tender, nutty crepes are filled with ham, cheese, cauliflower and onions for a light lunch or dinner.
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 crepes
Author Marye



  • 4 eggs
  • 2 tablespoons buckwheat flour
  • 1 tablespoon melted butter
  • 1/2 cup water
  • Pinch of salt
  • Butter for greasing the crepe pan


  • 3/4 cup diced ham
  • 3/4 cup diced smoked Gouda cheese
  • 1/4 cup cauliflower broken into small florets
  • 1/4 cup onion
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 1/2 teaspoon Herbes de Provence
  • 1/3 cup heavy cream



  • Add the eggs, buckwheat, melted butter, water, and salt to a blender.
  • Pulse until well blended.
  • Heat a skillet or omelet pan over medium heat until very hot.
  • Add 1 teaspoon or so of butter and let it melt.
  • Wipe out the excess butter, making sure that the pan is thoroughly greased.
  • Add 1/4 cup of batter to the pan, turning the pan to cover the surface with a thin coat of batter.
  • Cook until the crepe is dull on the top and the edges pull away from the pan.
  • Carefully flip the crepe, heat for a minute more, and remove from the pan.
  • Repeat until all the batter is gone.


  • Steam the cauliflower until it is very tender but not mushy.
  • Saute the onion in the 1 tablespoon butter until it is soft and translucent. If you have time to caramelize it's even better.
  • Set Aside.

Assembling the Crepes

  • Lay 1 crepe out on a smooth surface.
  • Add the ham, Gouda, cauliflower, and onion to the crepe leaving about a 1-inch border.
  • Sprinkle with salt, pepper, and Herbes de Provence.
  • Fold the edges in toward the center, forming a square crepe with an opening in the center.
  • Carefully place the crepe on a baking sheet covered with Silpat or parchment.
  • Repeat with the remaining crepes.


  • Heat the oven to 375F
  • Pour 1 tablespoon cream carefully in the center of each crepe.
  • Bake for 15 minutes, or until the filling is hot and the crepe is a little crispy.


Per filled crepe - Calories:178 Carbs 3.7 Net Carbs 3.0