1.   Sift the almond flour and psyllium husk into a bowl. Set aside

2.   Add the wet ingredients: eggs, melted ghee into the blender. In a measuring cup combine the heavy cream, and 165 g of water, stir and pour into blender then add the MCT oil. Blend for about 60 seconds until well combined and the batter is creamy and runny

3.   Add the sifted almond flour and psyllium husk to blender. Mix for 10 seconds

4.   Add the whey protein isolate and glucomannan. Blend again for 10 seconds

5.   Cover the blender with a lid and let sit for 2 hours

6.   After resting, blend for about 15 seconds, check batter for consistency and add more water as needed to get to the runny creamy fluid stage

7.   Heat the frying pan or crepe pan on medium heat. When the pan is hot, reduce the heat to medium low and grease the pan lightly

8.   Pour about 1/2 cup of batter into the center of the hot pan and immediately tilt to cover the entire surface with a thin layer of batter

9.   Fry on low setting for 2 -3 minutes. Lift the edge to test for structural integrity. If needed, keep frying for a bit longer. Use a wide spatula under the crepe and flip to the other side. Fry until the second side is also golden. Flip onto a plate which is lined with a strip of parchment. DO NOT HANDLE while HOT; the crepe is very fragile until it has cooled

10.   Repeat with the rest of the batter until all 8 of the crepes have been made. Remember to place partitioning pieces of parchment between the crepes so they will not stick together. Enjoy!