Diary of an Adventure

Harbour Town Adventures

‘Princesses for a Day’, my painting of Lauren and Livy. Purple of royalty amongst the rich colours of the background, while butterflies lead them through the magical garden of their imagination. ‘The butterfly children play, dance and sing all day long with their little brothers and sisters’.

Master Chef final dinner at J9. Clare did a clever plate of tapas to start the evening. ‘Penguins’ from olives and feta, with salmon rolls and white anchovies. A beautiful presentation of tuna done two ways that tasted fabulous. A main dish of lamb with a clear sauce that was sent from the gods.

Dessert, the diabetic kind, our challenge. Crepes, with blueberries cooked in thyme with cream and lemon zest. definitely moreish.

Thunder storms, not Prince’s best. The rain welcome even if it did mean a bunch of running rather than being out on my bicycle. And that without my Achilles screaming at me! Fortunate to manage the ride through Homtini between the weather days.

Keto Crepes

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Completely sugar-free and low carb, My Keto Crepes are rich and sweet with the added value of healthy fats and the best coconutty aroma!

Course: Breakfast

Cuisine: French

Calories: 197 kcal

Author: Olivia Crouppen

Ingredients

• 1/2 cup (2oz/57g) coconut flour

• 1/4 cup (2oz/57g) Lakanto sugar substitute, or Swerve sugar substitute

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 6 eggs

• 1/4 cup (2floz/57ml) coconut oil, or butter, melted

• 3/4 cup (6floz/170ml) coconut milk, or another non-dairy milk

• 1 teaspoon vanilla extract, optional

Instructions

1. In a large bowl combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.

2. In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed. Allow the batter to rest at room temperature for 10 minutes, this will allow the coconut flour to fully absorb all the liquid. 

3. After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to separate dry for about 4 minutes.

4. Once the pan is hot, grease with a little bit of butter or coconut oil, then using a 1/3 cup measure, spoon the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan. 

5. Allow the crepe to cook for about 3-4 minutes on the first side. When the medium is ready to flip there will be tiny bubbles all over and the edges of the crepe will be golden brown.

6. Using a large flat spatula, gently loosen the crepe from the pan then flip over. These crepes are actually more flexible than traditional ingredients so don’t worry about them breaking when flipping or folding over.

7. Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. Repeat the process until you’ve used all the batter. 

8. To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!

9. Cover and store the crepes in the fridge for up to 2 days. They re-heat nicely in a pan over low heat or in the microwave.

Nutrition Facts

Easy Keto Crepes

Amount Per Serving (2 crepes)

Calories 197

Calories from Fat 144

% Daily Value*

Total Fat 16g

25%

Saturated Fat 11g

55%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 186mg

62%

Sodium 113mg

5%

Potassium 69mg

2%

Total Carbohydrates 6g

2%

Dietary Fiber 3g

12%

Protein 8g

16%

Vitamin A

7%

Calcium

9%

Iron

12%

* Percent Daily Values are based on a 2000 calorie diet.

https://www.biggerbolderbaking.com/keto-crepes-easy/

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