Low Carb Crêpes with Raspberry Jam and Seeds
How to Make It
Step
Recipe Steps steps 5 1 h 25 min
Step 1
To a large bowl, add the eggs, heavy cream, salt, psyllium husk, and melted butter. Beat using a hand mixer. Cover the bowl with plastic wrap and transfer it to the refrigerator for 1 hour to thicken.
Step 2
Take the batter out of the fridge and set it on the counter. It should have slightly thickened. Heat a small pan over medium heat.
Step 3
Grease the pan with some butter or oil. Pour 4-5 tablespoons of batter into the pan. Swirl the pan around to spread the batter and get an even crepe.
Step 4
Cook for 1-2 minutes, then flip and cook for another 30 seconds. Transfer it to a plate. Repeat with the remaining batter and set all the crêpes aside.
Step 5
Fill each crêpe with a tablespoon of raspberry jam and whipped cream. Sprinkle with a few hemp seeds and cocoa nibs. Serve immediately.
Ingredients
- Raw egg – 4 medium
- Cream Heavy Whipping – 0.75 cup, fluid (yields 2 cups whipped)
- Psyllium Husk Powder – 2 tsp
- Melted Butter – 1 tbsp
- Salt – 0.13 tsp
- Sweet Raspberry Jam, Keto Friendly – 6 tbsp
- Whipped cream – 6 tbsp
- Hemp Seeds Shelled Or Hulled – 1 tbsp
- Cocoa Nibs, Organic – 1 tablespoons