almond butter crepes #ketofriendly #gluten free

I like the idea of no flour crepes so much that each time I see a new way to make them I have to try. This is one of flour free keto crepe recipes I found on Instagram (@keto_loversi), made with only two ingredients: eggs and nut butter. Comparing to other keto two ingredients recipe (eggs and cream), these are more crispy and stiff, but they are still very fulfilling.

If you’re looking for some variety in ketogenic diet and like to experiment I highly encourage you to try this recipe. I feel like with this batter you could also make a great pancakes. This idea just pop into my head while writing this post, so one day I will need to try this.

Instead of basic peanut butter I used almond butter – leftover from making keto truffles – in compare to cream& egg crepes these ones have different texture and less egg-like taste. They are also much more crispy. I served mine with drizzle of more almond butter and little bit of dark chocolate with dried raspberry and apple. But you can stuff them with whatever you want. For low carb option choose from: cream cheese, mascarpone, ricotta, ad some strawberries, raspberries, blueberries or dark, low carb chocolate. If you don’t mind carb intake you can stuff them with some mush banana or apple and cinnamon. Choose whatever is best for you.

If you have some trouble making crepes or you don’t have a lot experience, let me help you with couple tips and trick that will make you crepe making easier and more pleasurable.

Here’s couple tips for you, to make the process easier:

  • use a special crepe pan – it will make your job easier – it has a low edge, it’s thin and flat, so it’s easy to spread the batter evenly. If you have regular one remember to heat the pan until very hot and roll the pan from side to side just enough to cover the bottom evenly with a thin layer of crepe batter,
  • it’s best to use a non stick pan – also you can spray it with oil spray, a bit of clarified butter or coconut oil. I always grease the pan before first crepe, after first one there’s no need to do that,
  • heat the pan until very hot,
  • if you have a pan without a non stick layer, grease it slightly before each crepe,
  • flip the crepe when the edges starts to pull away from the pan, shake the pan to make sure that crepe doesn’t stick, if it does help yourself with a spatula, be gentle,
  • use a large spatula to flip crepes or flip it by tossing it in the air and catching it, it will be difficult at the beginning but in my opinion it’s easier than using a spatula,
  • be patient – making perfect crepes it’s an art. If you don’t have any experience it will take some time and a few failures before you get it right.

If you’d like to explore more flour free crepe recipe ideas, scroll to the bottom of this post.

almond butter crepes

INGREDIENTS:

  • eggs
  • smooth almond butter
  • optionally addition of your choice: cream cheese, mascarpone, low carb chocolate, strawberries, raspberries or blueberries

DIRECTIONS

You’ll need one medium to large sized egg for 1 tablespoon of almond butter. I used 4 eggs and 4 tablespoons of almond butter and I got 5 crepes. Depending of the thickness of each crepe. I made 4 quite thin and 1 slightly thicker (it was not enough batter left for 2 crepes, so I made 1 thicker one).

It’s the best to mix eggs and almond butter with a blender. You’ll get even and fluffy consistence without any lumps. If you have quite runny almond butter and you don’t have a blender a fork or whisk will also do the job, but it will take a little bit more time.

When your batter is ready, simply heat a crepe pan (or other non stick pan you have) and pour some batter, spread out the batter evenly holding the pan and making circular movements. Use a spoon to to spread the batter, it will be quite thick. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds, no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate and a bit stiff, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Place each crepe on a large plate, they will be quite stiff and crispy. If you’d like to make them a bit more soft and easy to fold when you finish with the last one, simply cover the plate with the frying pan and let it stay like that for couple minutes. The water vapor condenses and will make crepes softer.

You can fold them and drizzle with some more almond butter, sprinkle with some dark chocolate or stuff with cream cheese, mascarpone, add fruits and whipped cream.

Enjoy!

For more #ketofriendly and #glutenfree crepes ideas click here:

mushroom and cheddar keto crepes

I like the idea of keto crepes very much as, just like traditional crepes, they give a huge field of creativity. Thus, by treating them as a base, you can prepare many different ideas for ketogenic meals. This…

Keep reading

keto spinach & feta crepes

Finally coming back to our food routine. Christmas food was fantastic, but reminded me why I like ketogenic diet 😉 Feeling heavy, bloated and having a heartburn after eating far too many cakes and feeling constantly wanting to…

Keep reading

Instagram vs reality: crepes roulade with mascarpone & cream (#low carb #keto friendly)

I saw this post on Instagram and decided I need to make my version of this dessert. Because I was only guessing what it’s made of (apart from crepes), there is no information how it’s called or what ingredients they used, I decided that my go to ingredients will be mascarpone and cream. Whipped cream seems to be to light and unstable for this dessert, so mixing it with delicious and creamy mascarpone was my first thought. Also I guess that someone uses crumbled Oreo, but you’re not going to find it in my version 😉

Also instead of making regular crepes I’ve made keto version. Keto crepes are slightly thicker and less flexible comparing to regular crepes, so my roulade is not as elegant and delicate. With regular crepes you can make them very thin, and they will roll easier then keto ones. Thanks to flour they have completely different texture, so if you use regular flour to make these crepes you’ll possibly achieve prettier results.

I watched this video about a million times and I can’t figure out how the crepes are rolled, so there is no overlap, like on the side of my roulade. Possibly they roll it much smaller so the last crepe wasn’t overlapping, but it’s hidden inside. Look at the darker side of my photos and you’ll see the ending of the last crepe. Also I placed quite a thick layer of mascarpone, so maybe that’s why my roulade was thicker and that last crepe couldn’t hide under. Keep it in mind while rolling.

One thing I would change: I would add some fruits, like cherries, or blackcurrants or a thin layer of sugar free forest fruits jam. This would break the soft and sweet flavour of mascarpone. If I will be making it again, which is possible, because it’s very quick and easy, I’m going to add some fruits.

Preparing this dessert is very simple: basically all time you need is time to make three crepes and to whip the cream. You decide if you want to decorate it or leave it plain like on Instagram.

It is typical keto dessert (or very refined keto breakfast), which means you’ll eat one slice and you feel full. Mascarpone and cream – that’s plenty of fat. As a decoration I placed couple small pieces of handmade dark chocolate with freeze-dried raspberries and apple. But as I said you can keep it simple and sprinkle with cacao powder.

crepes roulade with mascarpone & cream

(#low carb #keto friendly)

INGREDIENTS:

  • 3 medium eggs
  • 3 tsp raw cacao powder + extra for dusting
  • 300ml double cream or whipping cream (I used whipping cream)
  • xylitol or other sugar replacement – to taste
  • 250 g mascarpone
  • optionally: chocolate or fruits for decoration

DIRECTIONS

First prepare keto crepes, if you’ve never done this before, have a look here for some tips and tricks that will help you.

You will need one egg for each crepe. Take a cup and using a fork whip together one egg, 1 teaspoon of cacao powder and 2-3 teaspoons of whipping cream (I used about 6 teaspoons for crepes and the rest for whipping). Heat the crepe pan adding a teaspoon of clarified butter or coconut oil. I always do it with regular crepes, because the first crepe is always a tricky one. After the first one I don’t use anything to grease the pan.

When the pan is hot pour the mixture on, and spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Prepare fresh batter for each crepe, mixing one egg, 1 teaspoon of cacao powder and 2-3 teaspoons of double cream.

Set the aside to cool down completely.

Take the remaining cream and whip it using handheld mixer, add sweetener of your choice. When cream is whipped add mascarpone and beat until combine. Add also some more sweetener if needed.

Now place 3 crepes as it’s shown on the video, place layer of mascarpone (you can do it with the spoon) and roll just as they did. I dusted mascarpone layer with some cocoa powder.

If you’re not able to see the video, simply place 3 crepes in the way they overlapping each other. Spread the layer of mascarpone and cream in a rectangular shape leaving the edges clean. Now fold the sides of crepes inside and roll starting from the thin side.

Place on a plate, dust with some more cacao powder and serve. I’ve been left with some leftovers of mascarpone filling, so I made small decoration on the top of my roulade using piping bag and a special tip (that’s my second time I used it, so bare with me). Placed couple pieces of dark chocolate and voila!

You can eat it straight away or place in the fridge for about 30 minutes.

mushroom and cheddar keto crepes

I like the idea of keto crepes very much as, just like traditional crepes, they give a huge field of creativity. Thus, by treating them as a base, you can prepare many different ideas for ketogenic meals. This is my fourth keto pancake idea, and I have a few more in my head. It’s typical keto meal high in fat content with very low carb intake. Thanks to that crepes are very fulfilling, I had two for my dinner and I was filling full for hours.

Although I would add more mushrooms. I had 500 grams of white mushrooms and I fill like I could stuff these crepes with 500 grams more. So if you like a lot of stuffing be prepare and buy some extra mushrooms. I also used mature cheddar – quite tangy and strong, but you can use any kind of cheese you like. Just remember that if you use very mild cheese all over taste might be quite dull. In this case I would spice it up with some chopped garlic. Garlic always goes great with mushrooms and cheese.

For me these crepes are kind of keto comfort food, warming cheesy and fulfilling. One of these you can eat sitting on the couch, under cosy blanket, watching your favourite movie. Next time I’ll try adding more mushrooms, different kind of cheese and plenty of garlic.

Stay tuned for more low carb crepe recipes, I have at least a couple more sweet and sour ideas. Click here for more crepe recipes.

mushroom and cheddar keto crepes

INGREDIENTS for 4-5 crepes:

  • 4-5 eggs (one egg per crepe)
  • 8-10 tsp double cream
  • 500g mushrooms
  • 1 small onion
  • 2 slices of butter
  • piece of mature cheddar cheese
  • some parmesan cheese for decoration
  • natural rock salt
  • coarse pepper
  • optionally: 1 garlic clove

DIRECTIONS

I would advise you to make 4 rather than 5 crepes for this amount of mushrooms. I made 5 crepes and I feel like I could have more mushroom filling. But if you like them to be really stuffed even double the portion of mushrooms. Everything depends of your liking.

So first prepare crepes. Whip one egg with two teaspoons of double cream and fry on a hot pan . I use special crepe pan, it has a low rim and it’s really helpful with making crepes. Although if you have a regular pan it’s absolutely OK. When the pan is hot pour the mixture on, and spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time. If you’re having trouble with making crepes have a look here, to my fist keto crepe recipe where I have left couple tips for you to make this process easier and more pleasant.

Ready made crepes cover with a plate and keep in warm place.

In the meantime you can peel or wash mushrooms (I always peel white mushrooms before I use them) and slice them. Also peel and finely chop onion. Take another pan, heat it adding a slice of butter. First fry onions until golden. Then add all the mushrooms, sprinkle with some salt (not too much mushrooms will significantly reduce an you don’t want them to by over salted) and coarse pepper. Fry until golden. If you use mild cheese I recommend adding one chopped garlic clove to stuffing to make the taste a bit more sharp.

Grate some cheddar cheese. My cheddar had a quite strong taste so I didn’t add much of it, you can add quite a lot, too much cheese makes me slightly nauseous, so I didn’t use a lot, but if you feel fine with lots of cheese go ahead. From the same reason I used mature cheddar, it had tangy and strong taste but you can use any cheese you like.

Take a crepe, place some mushroom filling, grated cheese and roll it like a burrito. Do the same with the rest of crepes.

Heat the pan (I used the one I fried mushrooms on) adding another slice of butter. Place all the crepes on the pan, cover it with lid (I have a lid with holes so water doesn’t condense inside but evaporates) and fry until golden on both sides on a small heat.

Serve hot, sprinkled with some parmesan cheese or extra cheddar.

Enjoy! 🙂

keto spinach & feta crepes

Finally coming back to our food routine. Christmas food was fantastic, but reminded me why I like ketogenic diet 😉 Feeling heavy, bloated and having a heartburn after eating far too many cakes and feeling constantly wanting to snack, made me believe that a high-carb diet is not for me. So slowly we’re coming back to our usual meals. You can expect more low carb and no sugar meal recipes 🙂

Recipe I want to show you today is perfect after Christmas overeating, it’s light and fulfilling in the same time. If you have aversion to spinach, and you feel blah when you even think about the “s” word, maybe you’ve been preparing it wrong? In my opinion there’s 3 spices that spinach need to taste great: garlic, salt and nutmeg. If you spice it up with some coarse or lemon pepper, you’ll move your spinach to another level. You might also dislike the consistency of cooked spinach. If it bothers you, you can blend it to a smooth puree. For ketogenic option raise the content of fats adding slice of butter and little bit of double cream if you want to serve cooked spinach as a side dish. I skipped these two in this recipe, as I wanted filling that’s more dense and thick.

Spinach is one of the most important and nutritious vegetable eaten raw or cooked it provides a very good amount of vitamins B6, riboflavin, folate, niacin, soluble dietary fiber, omega 3-fatty acid and minerals. Spinach is also rich with iron. If you eat spinach regularly prevents from some of diseases like osteoporosis, anaemia results of iron deficiency.

Spinach is also excellent source of vitamin K, flavnoids, carotenes, vitamin C, folic acid compounds in spinach prevents from development of cancer cells, it has been further observed that flavonoids compounds in spinach functions as an antioxidant agent which act in body anticancer agent. Vitamin K is important for blood clotting, strong bones and cell growth. Each half cup of cooked spinach contains 444.2 micrograms of vitamin K. Vitamin K is also a must if you’re supplementing vitamin D. Vitamin K directs the action of calcium and vitamin D3. With the help of calcium regulates blood coagulation processes and the maintenance of healthy bones and teeth. When vitamin K is lacking, calcium levels can increase and calcium will start to build up in the soft tissues or arteries. That’s why it is so important to eat a variety of vegetables – our body needs a whole complex of vitamins and microelements that interact with each other. Not just one or two vitamins taken in tablet form. (Although if you are taking blood thinners, speak to your doctor before consuming spinach regularly or other foods that are very high in vitamin K, as this vitamin can make the medication less effective).

Are you slightly encouraged to eat some spinach on your next dinner? If not try my other 2 ingredient keto crepes recipes: cacao crepes with pumpkin or keto crepes with cream cheese and forest fruits.

keto spinach & feta crepes

INGREDIENTS:

  • eggs (1 egg for each crepe)
  • double cream (2-3 tsp for each crepe)
  • fresh or frozen spinach
  • greek feta
  • natural rock salt
  • fresh garlic or garlic granules
  • pinch of lemon pepper
  • pinch of nutmeg
  • slice of butter
  • grated Parmesan cheese

DIRECTIONS

Take a cup and using a fork whip together one egg and 2-3 teaspoons of double cream. Heat the crepe pan adding a teaspoon of clarified butter or coconut oil. I always do it with regular crepes, because the first crepe is always a tricky one. After the first one I don’t use anything to grease the pan.

When the pan is hot pour the mixture on, and spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Prepare fresh batter for each crepe, mixing one egg and 2-3 teaspoons of double cream. Keep them in a warm place, and start preparing the filling.

In a non stick pan melt slice of butter, add frozen or defrosted spinach (you can use fresh spinach, but you’ll need quite a lot of it), sprinkle it with salt, pepper, nutmeg also add finely chopped garlic or garlic granules. Fry until all water evaporate from spinach.

In the meantime, crumble or chop feta. Add to spinach and combine. Place about 2 tablespoons of filling on each crepe and roll in a burrito, sprinkle with grated Parmesan and additional feta and serve.

They taste good hot and cold, so you can slice them in portions and take for your lunch to work.

Source of knowledge:

https://www.researchgate.net/publication/316488658_NUTRITIONAL_VALUE_OF_SPINACIA_OLERAECEA_SPINACH-AN_OVERVIEW

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4525132/

keto cacao crepes with pumpkin & cream cheese

I mainly use pumpkin/squash to make a soup – I love it, especially in a Autumn and Winter time. It’s creamy, spicy and warming. But since I blog (that’s from 2013) I like to experiment with other sweet and savoury pumpkin recipes. After making this keto crepes, this idea came into my mind: keto cacao crepes with cream cheese and pumpkin. I had some leftovers of tinned pumpkin puree I bought for pumpkin cheesecake (recipe soon), so I decided it’s a great moment to try to make these crepes.

To make this keto crepes you need only three ingredients: eggs, double cream (heavy cream or any kind of high fat cream) and cacao powder. You need one egg for one crepe, so if you’d like to make a bigger batch, be prepared and have plenty of eggs on hand. Although the preparation of batter is extremely simple, the frying is quite tricky. Have a look at my previous keto crepes recipe for tips and tricks that will make the preparations easier.

Keep in mind that the only sugar replacement (xylitol) I added to a pumpkin puree, and final crepes where not very sweet. Also if you add cacao to the batter it will make it slightly bitter. Adding some sweetener to the batter would be a good idea. Everything depends how sweet you like them. So please keep in mind that you might need adjust the recipe to your taste. You can also use whipped cream on top, it will be more decorative.

It’s a great option for low sugar dessert or weekend breakfast. When you get into practice with making and flipping crepes, the process will be quick and easy – perfect for Autumn family breakfast.

keto cacao crepes with pumpkin & cream cheese

INGREDIENTS:

  • eggs – 1 egg = 1 crepe
  • cacao powder – 1/2 tsp = crepe
  • double cream – 10 ml/ about 3 tsp = crepe
  • cream cheese
  • pumpkin puree (I used tinned pumpkin puree)
  • xylitol or other sugar replacement
  • cinnamon
  • ground ginger
  • ground cloves
  • ground nutmeg

DIRECTIONS

Mix together pumpkin puree with some cinnamon, ginger, cloves and nutmeg. Also add to taste xylitol or other sugar replacement. You can also add some sugar replacement to cream cheese if you like it more sweet. I didn’t add any, but decide according to your liking. Also didn’t add any sweetener to crepe batter, so after adding cacao they are slightly bitter in taste. Maybe try to make one crepe without adding any sweetener and see if it’s OK for you.

Prepare crepe pan or other crepe size pan, possibly with low edge. In a cup using a fork whip 1 egg, 1/2 teaspoon of cacao powder and about 3 teaspoons of double cream. Heat the pan (have a look to a previous keto crepe recipe to get all the tips and tricks that will make the preparations easier) and pour the batter. Spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Prepare fresh batter for each crepe, mixing one egg, half a teaspoon of cacao powder and about 3 teaspoons of double cream.

When you have the amount of crepes you need, take some cream cheese and spread it evenly on one side of the crepe. Then spread a layer of pumpkin puree. Fold it in half, and then in half. You can fold it one more time as I did, if you want. Do the same with the rest of crepes. Arrange them on a plate, sprinkle with cinnamon, you can decorate with whipped cream. I sprinkled with a bit of cane sugar, just for decoration.

two ingredients keto crepes with cream cheese and black forest fruits

Recently I was scrolling Instagram, looking for new inspirations. Autumn is officially here in Scotland, we’ve got dark mornings, rainy days and colourful leaves on the streets. So it’s time for comforting food that will cheer you up on the dark, rainy evenings. As I try to stay on a low carbohydrate diet, I’m doing my best to avoid the tempting sweetness of ice cream that I couldn’t resist all summer. These keto crepes are a great alternative. They give a lot of options to prepare sweet and savoury, also they are so pleasing for the eye – a great idea to set the good mood on Autumn afternoons. I will definitely take an advantage of this idea and make the most of it. So expect more keto crepes recipes.

To make this crepes you need only two ingredients: eggs and double cream (heavy cream or any kind of high fat cream). You need one egg for one crepe, so if you’d like to make a bigger batch, be prepared and have plenty of eggs on hand. Although the preparation of batter is extremely simple, the frying is quite tricky. Keto crepes are gentle and if you don’t have a lot of experience you might have some problems at the beginning to flip them without breaking. It’s good to use crepe pan – it make the job easier. If you’re unlucky and you crepe will fold, no worries – unfold it gently and try again.

To fill my crepes I’ve used regular cream cheese and black forest fruits I had in my freezer. I must highlight that I haven’t use any sweetener either for a batter nor for the cream cheese, so the only sweetness comes from fruits. If you like it to be more on the sweet side, mix cream cheese with some sugar replacement.

Here’s couple tips for you, to make the process easier and pleasant:
  • use a special crepe pan – it will make your job easier – it has a low edge, it’s thin and flat, so it’s easy to spread the batter evenly. If you have regular one remember to heat the pan until very hot and roll the pan from side to side just enough to cover the bottom evenly with a thin layer of crepe batter,
  • it’s best to use a non stick pan – also you can spray it with oil spray, a bit of clarified butter or coconut oil. I always grease the pan before first crepe, after first one there’s no need to do that,
  • heat the pan until very hot,
  • if you have a pan without a non stick layer, grease it slightly before each crepe,
  • flip the crepe when the edges starts to pull away from the pan, shake the pan to make sure that crepe doesn’t stick, if it does help yourself with a spatula, be gentle,
  • use a large spatula to flip crepes or flip it by tossing it in the air and catching it, it will be difficult at the beginning but in my opinion it’s easier than using a spatula,
  • be patient – making perfect crepes it’s an art. If you don’t have any experience it will take some time and a few failures before you get it right.

two ingredients keto crepes with cream cheese and black forest fruits

INGREDIENTS :

  • medium or large eggs (1 egg = 1 crepe)
  • about 10g double cream for each crepe – 2-3 tsp
  • cream cheese
  • black forest fruits (frozen in my case)
  • handful of cacao nibs or cacao powder
  • optionally: xylitor, erythritol or other type of sweetener

DIRECTIONS

Take a cup and using a fork whip together one egg and 2-3 teaspoons of double cream. Heat the crepe pan adding a teaspoon of clarified butter or coconut oil. I always do it with regular crepes, because the first crepe is always a tricky one. After the first one I don’t use anything to grease the pan. I also haven’t used any sweetener, so all my sweetness comes from the fruits. If you like it more sweet, add some sweetener to cream cheese.

When the pan is hot pour the mixture on, and spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Prepare fresh batter for each crepe, mixing one egg and 2-3 teaspoons of double cream.

When you have the amount of crepes you need, take some cream cheese and spread it evenly on one side of the crepe. Then fold it in half, and then in half. You can fold it one more time as I did, if you want. Do the same with the rest of crepes. Arrange them on a plate, put some more of cream cheese on top and handful of black forest fruits. Sprinkle with cacao nibs or some cacao powder and serve.

Enjoy!