Keto Crepes with Strawberries and Cream
Some mornings call for crepes - and this is one of those mornings. I wanted something light, and fruity, and sweet. I've never been successful in making crepes the regular way - let along a ketofied version of them, before. But, I had this idea that I had to get in the kitchen this morning and see if this mess would work. And you know what? It. Freaking. Did. Go me! So, here they are, people. My keto crepes. And Holy Hanna. They are delicious.
What you'll need is:
1/8 cup golden flax meal
2 Tbsp coconut flour
1 Tbsp psyllium husk powder
A squirt of liquid Lakanto sweetener
4 Large eggs
1/4 cup butter, melted
1 cup water
In a blender, add all ingredients - and blend on high. You want the batter to be like a loose pancake batter consistency. If it is too thick, add a tablespoon of water at a time until it reaches an easily poured stage. Once you have that - lightly spray a pan on medium heat with coconut oil, and pour about 1/2 cup of the batter in the center, and swirl it around the pan to evenly coat the bottom. Cover the pan with a lid, and allow to cook for 3-4 minutes. Remove lid - and gently flip the crepe with a LARGE (WIDE) spatula, and allow to cook uncovered an additional 2-3 minutes. Cool on a wire rack. Continue until you run out of batter. I got about 7 large crepes from this recipe.
Once the crepes have cooled - you can fill them with whatever your heart desires! I've filled mine here with cream and strawberries. Berries are a treat in my house, as we do not indulge frequently. They fall on the lower end of the glycemic index - but still contain sugar (Carbs) that can spike insulin. So, limit this when you're being strict keto.
Shave on a little sugar free chocolate - and that adds the perfect finishing touch.
The perfect french (keto) breakfast.
Enjoy!
What you'll need is:
1/8 cup golden flax meal
2 Tbsp coconut flour
1 Tbsp psyllium husk powder
A squirt of liquid Lakanto sweetener
4 Large eggs
1/4 cup butter, melted
1 cup water
In a blender, add all ingredients - and blend on high. You want the batter to be like a loose pancake batter consistency. If it is too thick, add a tablespoon of water at a time until it reaches an easily poured stage. Once you have that - lightly spray a pan on medium heat with coconut oil, and pour about 1/2 cup of the batter in the center, and swirl it around the pan to evenly coat the bottom. Cover the pan with a lid, and allow to cook for 3-4 minutes. Remove lid - and gently flip the crepe with a LARGE (WIDE) spatula, and allow to cook uncovered an additional 2-3 minutes. Cool on a wire rack. Continue until you run out of batter. I got about 7 large crepes from this recipe.
Once the crepes have cooled - you can fill them with whatever your heart desires! I've filled mine here with cream and strawberries. Berries are a treat in my house, as we do not indulge frequently. They fall on the lower end of the glycemic index - but still contain sugar (Carbs) that can spike insulin. So, limit this when you're being strict keto.
Shave on a little sugar free chocolate - and that adds the perfect finishing touch.
The perfect french (keto) breakfast.
Enjoy!
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