Keto French Crepes with Crème Anglaise and Strawberries
Crepes are a classic French
How to Make It
Step 1
Add the heavy cream and 1 tsp vanilla to a saucepan over medium heat. Whisk until it reaches a low simmer. Take the saucepan off the heat.
Step 2
In a bowl, whisk together the yolks and 1 tbsp powdered erythritol. Pour the heavy cream with one hand into the bowl while whisking into the other. This method is called tempering the eggs to prevent them from cooking.
Step 3
Return the mixture to the saucepan and place over medium heat. Keep whisking until the custard thickens and coats the back of a spoon. Set aside and start preparing the crepes.
Step 4
To a bowl, add the melted butter, sour cream, almond milk, eggs, and ½ tsp vanilla. Whisk until smooth. Whisk in the coconut flour and 2 tbsp erythritol.
Step 5
Allow the batter to rest for 10 minutes. This will also help make the batter thin and smooth. Lightly grease a crepe pan and place it over medium heat.
Step 6
When it’s warm, add ¼ cup of the crepe mixture and swirl in circular motions to cover the entire surface of the pan with the batter, to make a thin crepe layer. Cook for 1-2 minutes. Flip and cook for 30 seconds.
Step 7
Repeat until you have 4 crepes. To serve, fold a crepe twice and place it on a plate. Drizzle 2 tbsp of crème anglaise and top with strawberries.
Ingredients
- Heavy Whipping Cream – 0.5 cup
- Vanilla extract – 1 tsp
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Raw egg, yolk – 2 large
- Coconut flour – 0.25 cup
- Melted Butter – 1 tbsp
- Almond Milk (Unsweetened) – 0.5 cup
- Raw egg – 4 large
- Vanilla extract – 1 tsp
- Sour cream – 2 tbsp
- Strawberries – 0.5 cup, whole pieces