Crêpes are an ultra-thin pancake common in France; sweet or savoury….
As a child I remember my mother making them…. so deliciously drenched in sugar and lemon.
She is a Catholic and for some reason she only ever made them on Shrove (Pancake) Tuesday… so only ONCE a year!
You do not have to be a devout Christian to observe Pancake Tuesday, so I couldn’t let the date pass without making a batch of these: it would seem a sin against tradition.
They are not difficult to make – the Keto version easier than the basic crepes recipe – and you can fill them however you like. I have mine as I always did as a child, without the sugar – substituted with erythritol, and squeezed with lemon juice.
CRÊPES (Pancakes) FOR BREAKFAST
They are not difficult to make – the Keto version easier than the basic crepes recipe – and you can fill them however you like
2
servings15
minutesIngredients
8 g Arrowroot
60 ml Double/Heavy Cream
1 medium Egg
1/4 – 1/2 tsp Liquid Stevia
1/4 tsp Himalayan Salt
2 tbsp Coconut Oil
- Topping
1 tbsp Powdered Erythritol
1 juice of a Large Lemon
1/2 tsp Liquid Stevia
Method
- Mix arrowroot, cream, egg, sweetener and salt with a whisk until well combined
- Heat coconut oil in a frying pan until smoking
- Pour a thin amount of batter into the hot oil for a few minutes, flip and fry the other side
- Mix both the lemon juice and liquid sweetener together
- Place Crêpes/Pancakes on a large plate, sieve with powdered erythritol and drizzle with the sweet lemon
Notes
- MACROS in total: 12.7g Carbs – 47g Fat – 4.7g Protein – 491 Calories
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