Low-Carb Strawberry & Cream Crepes

by KetoDietApp.com

Step 1Prepare the crepes as per the Keto Essential Crepes (original recipe from the KetoDiet App:
Place the whole egg, egg whites and coconut milk into a bowl and whisk well. Add the coconut flour, psyllium powder, cream of tartar, baking soda and salt. Whisk well and then let it sit for 5-10 minutes. Whisk again. Add a dash of water if too thick.

Step 2Heat a non-stick pan evenly greased with ghee (or coconut oil) over medium heat. Move the pan while pouring the batter in to ensure the crepe covers the bottom and is thin. The batter should be runny, so that you can spread it easily. If it's too thick, add a tablespoon of water. Grease the pan with a small amount of oil before you make another crepe to avoid sticking. You can use the leftover egg yolks for making Mayonnaise, Hollandaise, Smoothies or Keto Coffee.

Step 3Whip the cream using an electric whisk until thick peaks form. Stir through the vanilla powder. (If you wish you can add a little sweetener.)

Step 4Fill the crepes with whipped cream (or coconut cream) and slices of strawberry. Roll the keto crepes up and enjoy. Optionally, sprinkle with hemp seeds or crushed walnuts.

Step 5Enjoy fresh!

The crepes can be stored in the fridge for up to 5 days.