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ULTRA LOW-CARB CREPES (1.0 GRAM PER CREPE)
I love these crepes! Spread them with cream cheese, roll 'em up and cover them in a sweet strawberry sauce. Yummy treat for a dessert or for breakfast!
3 oz regular cream cheese (90 g)
5 eggs
2 tbsp coconut flour (30 mL)
1 tbsp gluten-free oat flour (15 mL)
Liquid sweetener to equal 4 tsp sugar (equivalent 2 packets sweetener of your choice) (20 mL)
1/2 tsp vanilla extract (5 mL)
Strawberry Sauce:
3 cups frozen, unsweetened strawberries (750 mL)
granular sweetener equivalent
In food processor, process cream cheese. Add eggs; process. Add coconut flour, oat flour, liquid sweetener and vanilla extract and process until smooth, scraping down the sides at least once and processing again.
Use 3 tbsp (45 mL) batter for each crepe and a small, nonstick 6-inch (15 cm) crepe pan (inside diameter). Tilt pan to coat with batter. Cook over medium heat. Flip crepe when it is easy to slide a spatula underneath it. Cook a few seconds on the second side. Set aside in covered casserole dish and in the oven at a low heat of 190°F (88°C). Brush pan with a little olive oil between every other crepe or so.
Strawberry Sauce: In saucepan, place frozen strawberries and allow to thaw at room temperature. Remove strawberries with slotted spoon and slice them thinly. Return to saucepan. Add liquid sweetener and powdered erythritol. Bring to the boil and simmer until sauce has thickened sufficiently. Refrigerate. Serve strawberry sauce poured over individual crepes.
Assembly: Spread crepes with sweetened spreadable cream cheese, roll up and serve with strawberry sauce.
Strawberry Sauce: In saucepan, place frozen strawberries and allow to thaw at room temperature. Remove strawberries with slotted spoon and slice them thinly. Return to saucepan. Add liquid sweetener and powdered erythritol. Bring to the boil and simmer until sauce has thickened sufficiently. Refrigerate. Serve strawberry sauce poured over individual crepes.
Assembly: Spread crepes with sweetened spreadable cream cheese, roll up and serve with strawberry sauce.
Yield: 11 crepes
1 crepe
41.9 calories
3.1 g protein
2.5 g fat
1.0 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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