Keto French Crepes

Keto French Crepes

July 21, 2019 24 By William Morgan


welcome to keto meals and recipes dot com,
today I’ll be making my keto French crêpes
crepes were one of the special
treats my mother used to make for me
my mom would spread Nutella and whipped
cream on each crepe and then add more
whipped cream on top, her recipe and
technique were very much like Julia
Child’s version, which makes sense since
they were both European trained chefs
so it was a real challenge for me to take
this perfect classic crepe recipe and
make a keto version that not only looked
like a classic crepe but more
importantly that it tasted like a real
French crepe, the macro nutrient ratio
for this recipe is 4 to 1, with 2.9
grams of total carbs, 0.9 grams of
soluble fiber, 0.9 grams of insoluble
fiber resulting in only 1.1 gram
of net carbs, like with traditional
French crepes there are only few
ingredients in this recipe, I don’t
believe in adding cream cheese to the
batter like so many other recipes do
because it really does change the flavor
in my opinion, the first thing you should
do is sift your dry ingredients through
a fine mesh sieve, this is important
because a lot of nut flours tend to clump
and passing the nut flour through
a sieve first we’ll make the crepe
batter much smoother, now let’s add the
almond flour and the psyllium husk
whisk the ingredients through the sieve and
then set the bowl aside for a moment
next add the wet ingredients directly
into the blender start with your 4 eggs
add the melted ghee, and the water,
instead of adding milk I’m going to take
1/2 a cup or 165 grams of water and add
the cream to it, stir it well and then
add that to the blender, this adds more
fat to the total mixture, next I’ll add
the MCT oil and I have chosen that
because of its health benefit and
because of its neutral taste, but you can
substitute the MCT with grapeseed oil
because it also is very light in taste,
after you’ve added the wet ingredients
blend well for about 60 seconds and add
the dry ingredients to the blender
and blend until all the ingredients are well
combined and the batter looks creamy and runny
at this point add the whey protein
isolate
and glucomannan and blend again, when the
batter is well blended cover the
blender with its lid and let the batter
rest for about two hours, this will allow
the almond flour and the other dry
ingredients to absorb the liquid
ingredients and thus form a creamy
smooth batter
after the batter has rusted, blend again
for about 15 seconds
check the batter for consistency and add
more water as needed to get runny and
creamy fluid, next set your element to
medium-high and heat the pan, when the
pan is hot reduce the heat setting to
medium-low and brush the ghee over the
surface of the frying pan or crepe pan,
pour about 1/2 cup of batter into the
center of the hot pen, and immediately
tilt to cover the entire surface with a
thin layer of batter fry on the slow
setting for about 2 or 3 minute
to see if your crepe is ready to be flipped
lift the edge to test structural integrity
if needed keep frying for a
bit longer before flipping to the other side
one of the things you can look for
as an indicator to flip is that the top
doesn’t look wet, then using a wide
spatula
slide it under the crêpe and flip it to
the other side, fry until the second side
of the crêpe is also golden, flip the
crêpe from the pan and onto a plate that
has a piece of parchment on it, repeat
with the rest of the batter, this recipe
will make 815 centimetre or six-inch
crêpes, remember to place a piece of
parchment paper between each crepe, this
way they won’t stick together
repeat the same process until you have used up all
your batter and made all eight of your crêpes
one last thing I’d like to
mention if on occasion you happen to
have a little accident, and you tear your
crepe while trying to flip it over not to worry
just put it back in position
and add some batter to act as glue
when the added batter also gets fried up you
then flip it over and voila, and here you
have a perfect crêpe and no one will
know that there was anything ever wrong
with this particular,
this batter and this technique is very forgiving
although using enough flour
instead of wheat in your batter is a
little bit trickier it’s quite easy to
master
so have fun practicing and remember even
your mistakes are really tasty
and remember not to handle the crêpes while
they’re hot, let them cool completely
and when the crêpes are cooled they’ll be
much easier and more sturdy so you will
be able to roll them or fold them as you
like, now to make this an absolutely
amazing Croatian crêpe or palatschinke
like the ones we could buy in Croatia
which unfortunately were not keto, the
first one my children enjoyed was in
viche and my kids raved about how
wonderful the palatschinke, were and in
this episode I’m going to show you how
to fill the palatschinke, first spread
about 1 tbsp of my Keto Nutella over the
half of the crêpe, then pipe plain
unsweetened whipped cream over about 1/4
of the crêpe, over the area with the
Nutella, if you want you can add a few
berries of your choice or leave them off
then fold over into half and then onto a
quarter, and this is one of the ways to
present your crêpes, however one of the
other ways we had crêpes in Viche, Split
and Dubrovnik Croatia was to have the
crêpes rolled up as shown here, enjoy
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link for the printable keto French crêpe
recipe, as well as the link for the keto
Nutella, are both available in the
description below