If you would like a treat in the morning instead of eggs, this is a fun recipe and an ever-so-tasty way to begin your day. You are not going to need all the Cinnamon Butter; however, it will keep a long time in the refrigerator for other uses such as spreading on One Minute Muffins or pancakes.
Ultra Low-Carb Crepes (Double the recipe):
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 (sucralose or stevia) to equal 4 tsp sugar (20 mL)
1/2
tsp vanilla extract (2 mL)
Cinnamon Butter:
1 cup butter, softened (250 mL)
2/3 cup powdered sweetener of choice (150 mL)
1/4
cup whipping cream (60 mL)
2 tbsp cinnamon (30 mL)
1/2
tsp molasses (2 mL)
Cream Cheese Topping:
4 oz cream cheese (125 g)
1/2
cup whipping cream (125 mL)
2 tbsp powdered sweetener (30 mL)
1 tbsp butter, softened (15 mL)
(unsalted, if possible)
1/8
tsp vanilla extract (0.5 mL)
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) - make sure you have a newish nonstick pan (i.e. it must still be nonstick.) - I have a couple of pans that I keep primarily for making crepes and have two going on the stove at once to hurry up the process. 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. Spread crepes with Cinnamon Butter and drizzle with Cream Cheese Topping.
Cinnamon Butter: In food processor, process butter, powdered sweetener, whipping cream, cinnamon and molasses until smooth.
Cream Cheese Topping: In food processor, or blender, process cream cheese, whipping cream, powdered powdered sweetener, butter and vanilla extract until smooth.
Yield: 22 servings
1
serving
151.1
calories
4.6
g protein
13.5
g fat
0.8 g fiber
2.0
g net carbs
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