Coconut Flour Keto Crepes Recipe

Coconut Flour Keto Crepes Recipe Low Carb Yum

WEBJul 6, 2020 · Mix together the coconut flour, eggs, heavy whipping cream, water, confectioner sweetener and ½ teaspoon of cinnamon in a bowl. …

1. Mix together the coconut flour, eggs, heavy whipping cream, water, confectioner sweetener and ½ teaspoon of cinnamon in a bowl. Blend together until completely smooth. Let the mixture sit for a minute or two. If it becomes too thick, add a bit more water a tablespoons at a time. You want it to be able to smoothly line a skillet when you tilt it from side to side.
2. Heat lightly greased skillet on the stove over medium heat.
3. Add ⅓ cup of the batter to the skillet, and cook for 2-3 minutes on one side before carefully flipping the crepe and cooking for another 30 seconds to one minute on the other side. Repeat step for the remaining 5 crepes.
4. Combine the granulated sugar substitute with the remaining ½ teaspoon of cinnamon and mix to combine.

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Keto Crepes Healthy Recipes Blog

WEBMay 1, 2024 · For each crepe, pour a scant ⅓ cup of the batter into a greased 8-inch nonstick skillet. Swirl to spread. Cook over medium heat, …

1. Break the eggs into a medium bowl and lightly beat them.
2. Add the milk and whisk to incorporate.
3. Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
4. Allow the batter to thicken for 1-2 minutes, then whisk again.

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Keto Crepes (Coconut Flour) Low Carb Maven

WEBMay 2, 2016 · Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan …

1. Place the eggs, cream cheese, Parmesan cheese, and erythritol in the blender. Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan gum over the batter and continue blending until thick, scraping the sides down at least once. Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes.
2. Put a non-stick pan over medium heat. When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with butter. Lightly brush the spatula, too.
3. Stir the batter. Pour the batter into a 1/4 cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. I can get the batter to go around the pan 3 times, ever increasing the size of my circle before it stops, resulting in a 6-7 inch crepe.
4. Let the crepe cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns. You can touch it with your finger to see if it's still wet or just about set. Now, gently work the spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more.

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