With Mothers Day fast approaching, here’s a great, quick and easy breakfast or dessert idea, that you can whip up to show Mom some LOVE!
THE FRENCH CREPE – Similar to a pancake, but quicker, easier to make and lighter than a pancake.
My favorite thing about a crepe, is that you can fully customize the fillings to your liking.
Heck, you can even have an assortment of fillings on the table, so everyone can join in.
Today we’ve gone for a couple of MY FAVORITE fillings:
STRAWBERRY CREAM CHEESE garnished with some fresh strawberries and milk chocolate drizzle.
LEMON CREAM CHEESE garnished with some blueberries.
FRESH, LIGHT AND VIBRANT! And it screams of SPRING/SUMMER!
CREPE INGREDIENTS:
- 1/2 cup almond flour
- 1/4 cup vanilla whey protein powder
- 1/4 cup unsweetened vanilla almond milk
- 4oz cream cheese(softened)
- 4 large eggs
- 1.5 TBSP stevia/erythritol blend sweetener
- butter for greasing skillet.
CREPE INSTRUCTIONS:
- Put all the ingredients into a blender, and blend for 30 seconds to a minute, until everything is well incorporated.
- Let batter sit for 10 minutes before using.
- Heat an 11 inch non stick skillet over medium heat, and lightly brush with some butter.
- Pour 1/3 cup of the crepe batter into the skillet, and immediately start to swirl the batter so it thinly coats the bottom of the skillet.
- Let sit until the batter begins to look dry on top, at this point you are safe to flip the crepe over. Let that sit until it gets golden on that side.
- Flip out onto a plate, and continue the process until all the batter is gone.
- Fill with whatever filling you like, fold and enjoy!
STRAWBERRY CREAM CHEESE FILLING:
- 1 cup strawberries
- 8oz cream cheese(softened)
- 1/2 TBSP stevia/erythritol blend sweetener
INSTRUCTIONS:
- Put strawberries into a blender, and pulse until it becomes a puree.
- In a small mixing bowl, add the softened cream cheese, sweetener and strawberry puree. Blend together using a hand mixer until you have a smooth filling.
FOR A LITTLE ADDED TREAT, we topped the Strawberry Filled Crepe with a milk chocolate drizzle.
Using 1 cup of LILY’S MILK CHOCOLATE CHIPS and 1 TBSP of COCONUT OIL.
In a small heatproof bowl, add the chocolate and coconut oil and microwave in 15 second increments, stirring in between until it melts into a loose creamy consistency.
LEMON CREAM CHEESE FILLING:
- 8oz cream cheese(softened)
- Juice of 1/2 a lemon and the zest of the full lemon
- 1/2 TBSP stevia/erythritol blend sweetener
INSTRUCTIONS:
- In a small mixing bowl, add the softened cream cheese, sweetener, lemon juice and lemon zest. Blend together using a hand mixer until you have a smooth filling.
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- RACHEL RAY NONSTICK SKILLETS
- BELLA PERSONAL ROCKET BLENDER
- STAINLESS MIXING BOWLS
- BLACK AND DECKER HAND MIXER
- PIONEER WOMAN CUTTING BOARD
AMAZON ASSOCIATES
Cooking Keto With Faith is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Cooking Keto With Faith 