How To make Almond Cream Crepes
1/3 cup Sugar
3 tablespoons Flour
3 tablespoons Milk
1 Egg
1 Egg yolk
1 tablespoon Butter
1 teaspoon Vanilla
1/4 teaspoon Almond extract
1/4 cup Almonds
grind/toast
24 Mini crepes
sweet Chocolate squares :
shaved
In small saucepan combine sugar and flour. Add milk and cook and stir until thickened and bubbly, then cook 2 minutes more. Beat egg and yolk together slightly; gradually stir in 1/2 of the hot mixture into eggs. Return all to saucepan. Cook and stir just to boiling. Remove from heat, beat smooth.Stir in remaining ingredients except chocolate; cool. Spread 1 tablespoon filling on unbrowned side of 24 mini crepes; fold in quarters. Place in ungreased pan and heat uncovered in 350 oven 10 minutes. Garnish with shaved chocolate
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Easy Keto Crepes Recipe with Almond Flour
Our Easy Keto Crepes Recipe with Almond Flour is Great with Sweet or Savory Fillings for your Breakfast or a Dessert. These Keto Crepes are made in a few minutes using Low Carb Ingredients we all have at Home.
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00:00 Easy Keto Crepes Recipe with Almond Flour
Ingredients
100 grams Cream Cheese (1/2 Cup)
35 grams Almond Meal (4 Tablespoons)
60 grams Butter (4 Tablespoons)
6 Eggs
2 Tablespoons sweetener of your choice
Pinch of freshly grained Stevia - optional
1 teaspoon Cinnamon
Instructions
Add whole eggs to the bowl and mix them until whites and yolks are incorporated.
Once the eggs are thoroughly mixed, add all ingredients until fully combined.
Adding dry stevia, which we usually make at home, will help in achieving that pinch of sweetness you are looking for in keto crepes.
For easy cooking, I always transfer the batter into a taller container.
Prepare the plate on which you will place crepes. Get your smaller spoon for scooping, a flat spatula for flipping, oil, and nonstick pan.
With your small spoon, scoop the batter onto the preheated pan with a bit of oil.
Tilt the pan, and using a circular motion, spread the batter throughout the pan evenly to achieve a thin layer of almond flour crepe.
When you see the edges browning, that is the time to flip the crepe. Gently release one edge. Gently flip the crepes and let them brown on the other side. Use your fingers so that you can slide in the flat spatula.
Notes
Use a non-stick pan - Always use a nonstick pan. I tried this recipe on several occasions with an old pan and could not achieve the crepes as thin as those are. But a non-stick pan is here a must.
Heat the pan fully -Your pan needs to be fully heated before you add the oil. Otherwise, your crepes will stick, and you will not be able to flip them.
Mix - Mix the batter in between. It happens that almond flour might slowly settle at the bottom of the jar.
Oil - Use just the right amount of oil. Too much will make crepes too oily. Just a little bit of oil will go a long way.
Butter - can be replaced with coconut oil.
Swirl - Swirl the batter on the pan correctly. Pour the batter in the middle, let it sit for a second, and then spread it throughout the pan evenly with a circular motion.
Flip - Once the edges of the crepes start to brown, it is time to flip them.
Too Dry - add a few drops of almond milk.
Too clumpy - One of the ingredients needed to be at room temperature or soft enough. This happens mostly when either butter or cream cheese has a different temperature. Just place the batter for a few seconds into a microwave and mix again to get the smooth crepe batter.
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Keto Almond Flour Crepes
These low carb almond flour crepes are worth your time. They stay soft and flexible for days! And they are delicious.
Full recipe here
How to make Crepes | Easy Crepe Recipe
How to make the perfect crepes! This blender crepes recipe couldn't easier and they turn out perfect every time. The ingredients are simple and no need for any fancy equipment to make beautiful and tasty French crepes.
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CREPE RECIPE INGREDIENTS:
►½ cup lukewarm water
►1 cup milk, warm
►4 large eggs
►4 Tbsp unsalted butter, melted. Plus more to sauté.
►1 cup all-purpose flour
►2 Tbsp sugar
►Pinch of Salt
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Almond Flour Crepes || The Keto Kitchen
[RECIPE BELOW] Almond Flour Crepes
THIS is what we call a pancake in England. Every single Pancake Day (Shrove Tuesday) it's a tradition to have these kind of pancakes for dinner.
These are amazing. Nice and thin, not eggy tasting, lovely hot or cold, just sweet enough and BEAUTIFUL with lemon and sweetener.
They are hard to work with though just because they're so thin, watch the video to see how many attempts it took me to get one out in pristine condition!
| The Recipe |
INGREDIENTS:
- 113g (4oz) Cream Cheese, soft
- 4 Large Eggs
- 75g (3/4 cup) Almond Flour
- 2 tbsp Sweetener (I used Erythritol)
- 62ml (1/4 cup) Almond Milk, unsweetened
- Oil or Butter for frying (I suggest oil as butter tends to burn - I used spray coconut oil)
METHOD:
1. Combine cream cheese, eggs, almond flour, sweetener and almond milk. Mix until smooth and well combined.
2. Set a medium pan over low-medium heat (I suggest lower heat because I find them easier to work with). Add just enough oil or butter to the pan to lightly coat it. Once hot, add a few tbsp of batter to the pan and spread into a thin layer that reaches the edges of the pan.
3. Cook until edges are cooked and can be loosened with a spatula - I suggest you cook them for 30 seconds longer than you think you need. Loosen the pancake all the way around and then lift one edge gently and work spatula underneath, this is where it can be tricky - sometimes it's easiest to grab the other end at the same time and sort of roll the pancake onto its other side, I prefer to pull the pancakes vertically up on the spatula and then gently flip them, guiding them with my fingers - it may take a few pancakes for you to find what works for you!
4. Flip and cook on the other side until lightly browned. Remove and lay on a plate or baking sheet, cook remaining batter into pancakes
MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Makes 8.
Per Pancake:
Calories: 158kcal
Fat: 13g
Protein: 6g
Net Carbs: 1.8g
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