Low Carb Berries And Cream Crepes
How to Make It
Step 1
Microwave the cream cheese in the microwave until softened. Blend the cream cheese, eggs, flour, 2 teaspoons of Swerve and xanthan gum together with a stick blender until combined well.
Step 2
Preheat a medium-sized nonstick saute over medium-high heat. Using a pastry brush, swipe melted butter over the hot pan. Add in ¼ cup of batter into the hot pan at a time. Swirl the pan 3-4 times to move the batter around in a circle, being sure to move the batter around to cover any holes.
Step 3
Allow the crepe to cook over the heat, turning the heat down slightly if you see any smoking. Wait until the crepe starts to turn brown on the edges before using a heatproof spatula to start losing the edges. If the crepe is ready to flip you should be able to get the spatula under the very center of the crepe, lift it and flip it over. It should be very easy. If it is not ready, the spatula will rip the crepe. If this happens, push the crepe back together and allow it to cook for a few more seconds.
Step 4
Repeat with the remaining batter.
Step 5
Whip the heavy cream with 3 tablespoons of sweetener using a whisk or mixer with a whisk attachment until stiff peaks form.
Step 6
Add about 1 ½ tablespoon of whipped cream to each crepe and then fold it in half and in half again. Repeat with the other crepes.
Step 7
Line two of them up onto a plate and top with remaining heavy cream and divide the berries among 4 servings. Serve immediately!
Ingredients
- Cream Cheese, Brick – 6 ounce
- Raw Egg – 6 large
- Coconut Flour – 1-½ tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – 2 tsp
- Baking Aids Xanthan Gum by Bob’s Red Mill – ⅛ teaspoon
- Butter, Salted – 3 tablespoon
- Blackberries – ½ cup
- Heavy Cream – 1 cup
- The Ultimate Icing Sugar Replacement by Swerve – 2 tsp