I just found out about these wonderful Crepes made from cream cheese and eggs. The recipe was given to me by a Facebook friend but you can find lots of variations for them on the internet. Just Google Keto Crepes or No Carb Crepes.
The original recipe given to me had vanilla extract and a sweetener added to the recipe. I used organic Almond Extract and no sweetener.
Here is the recipe as I made it this morning.
4 ounces of very soft full fat, Cream Cheese
4 large eggs
1/2 tsp Almond Extract
1/2 tsp Celtic sea salt
Place all ingredients into a blender and mix until everything is very smooth and frothy. Pour into a pitcher and let sit about 15 minutes, or until the frothy bubbles are mostly gone.
Heat a griddle or large frying pan. Add oil. I used ghee that I make at home.
Pour small rounds onto the griddle.
Cook until they start to bubble. Turn them over cook until they are good and puffy. Remove to a warm plate and finish cooking the rest of the batch.
Roll each crepe into a loose roll. Garnish with your favorite fruit or syrup. I used homemade Elderberry Syrup which, because I made it, does not have a lot of sugar in it. It does have some apple chunks.
The combination of the Elderberry on the eggy crepes was fabulous.
This made enough for my husband and I to each have six a piece and there are leftovers.
Asparagus season is approaching and I’m excited about wrapping some steamed asparagus in these crepes and topping them with a white wine and lemon butter sauce.
A bit of thin sliced country ham would also be great with them. The ideas are really coming.
Cooking and Eating with Love,
PS: You can find the ghee recipe in the archives of this blog.