I had been promising Tristan pancakes after we bought some Walden Farms pancake syrup (our only successful purchase that day which I shall leave to Tristan to blog about). My intent was to make American style pancakes, or try to, but in a moment of unprepared desperation, I settled for a simpler crepe recipe I nicked off the Internet.
It wasn't strictly keto by our standards, so after a little trial and error, I got a sweet breakfast or an equally nice dessert. It's low on protein, so if its breakfast it could be paired with a carbless, preferably fatty, protein or just the right breakfast before lunch at a steakhouse!53 g or 1 egg
28 g cream cheese
0.5 g cinnamon
10 g European butter
60 g 40% cream
5 g truvia
5 g pancake syrup
Microwave or otherwise heat cream cheese until soft and whip together with egg.
Add cinnamon to egg and cream cheese. This is quite a bit of cinnamon, so you could also reserve some to dust on top at the end.
Heat butter in nonstick skillet over medium-low heat.
Pour batter into skillet to desired size and flip when it looks firm enough to handle and bottom is lightly browning. I recommend roughly dividing in thirds to make 3 crepes.
Once they have all cooked, place in refrigerator to cool. This is necessary to prevent them from melting the whipped cream you now have time to make.
Combine cream and truvia and beat using an electric mixer until fluffy and spreadable but be wary of over beating. It is easier to make a larger batch of this which you can save for later sweet treats.
Layer your crepes and whipped cream with whipped cream spread between each crepe, reserving a dollop of whipped cream on top.
Last, lightly drizzle with the teaspoon of syrup.
Fat: 47.6 g, protein: 10 g, carb: 3.1
Ratio: 3.6:1
by Samantha
by Samantha
yummy Sam
ReplyDelete