Just like crepes, only keto! Yum!
We usually fill them with ham and cheese and roll them up. But the coconut meal gives them a little more body than a real crepe, and they are a little spongy too, so they are kind of a cross between a crepe and a pancake.
They make a great meal because Anders and Ted like them too (but they have too many eggs for me. My own little food glitch).
Tonight Nora had some extra carbs coming, so we filled them with cheddar and 18 g of apple slices! She normally gets about 10 g of apple at a time. What a treat. Of course, she wanted to separate it and eat the apples first, so I let her eat 1/2 of the apples, then made her eat 1/2 of the crepe. Although I didn’t hear any complaining and she ate up every bite.
They would also work great as a dessert or breakfast crepe with some sliced strawberries and whipped cream. Nora claims to dislike whipped cream, but it is because I ruined it by trying to hide her medicine in it once. And she never forgets. Whipped cream will be ruined for her forever. What a shame.
I can also make a batch of batter, which makes about 6 crepes, and use 1/2 at one meal and save the rest for another meal. That helps with the meal-time-crunch on some days.
I have had some problems with getting them to turn out right. It’s the flipping. Tonight I got it right, so here’s my procedure: I use my small frying pan and melt plenty of butter (1/2 T) over medium. Just when the butter gets bubbly, I make sure that it is coating the pan and pour 1/4 cup of batter all around and turn to coat the pan with batter. Maybe it helps if the batter is cold to start–I haven’t experimented on that point much. The batter and butter will co-mingle (good for those ketones). When the crepe is getting quite dry on top, loosen all around the edges. If it’s working, it should be able to move freely in the pan. Then flip and cook to brown on the other side. Right after flipping, put in the fillings to melt cheese and warm everything up. Roll immediately; they will begin to break if you try to roll them when cool. Or just fold in half or serve as a pancake.
And note that these are also gluten free! Coconut meal makes them taste sweetish and contains a lot of fiber. For anyone who wants to try a lower-fat version, use milk instead of heavy cream.
Makes 1.5 cups of batter = 6 servings of 1/4 c batter each
1/4 tsp pure vanilla extract
1/4 C heavy cream
1/4 C water
1/4 C Coconut Flour (Bob’s Red Mill)
1/2 Tbsp butter
See procedure below.
In grams, makes 7 servings, 49.4 g each:
28 g Organic Coconut Flour
200 g eggs
0.5 g pure vanilla extract
0.1 g nutmeg
60 g Heavy Whipping Cream
50 g water
7 g Butter
Whisk eggs, vanilla, nutmeg and cream. Sift and stir in coconut meal. Let stand 5-10 minutes for coconut meal to absorb the liquid. Thin with water to your desired consistency.
Heat frying pan to medium and melt butter. Pour 1/4 C batter into hot pan, spreading to desired thin and cover bottom of pan.
Cook until top is drying, flip and fill with ham and cheese, etc.
Remove from pan and roll or fold over.
Excellent recipe, I will definitely have to try this out. I use a carb backloading protocol rather than a true modified keto diet. But these Krepes look like they would be a good addition to the rotation. Thanks for including the Nutritional Facts as well.
I noticed you used butter. Would this work with coconut oil? Not that I dislike butter but the MCTs in the coconut oil might add a nice flavor to this recipe?
How do they hold up after being made? I’m wondering if I could wrap these up in foil and take them as a snack for a flight?
I think coconut oil would work just fine. If you make them too thick they are not terribly flexible, but they would work fine to take along as a snack in any case.
I was wondering if you weigh the ingredients before making them… we are doing a 4:1 ketogenic diet and I was going to try and make your recipe work for our ratio. If you have the weights of your recipe that would help me to manipulate some things so my daughter could eat these. Thanks.
I made this recipe before we were weighing to the gram, so I just updated the recipe for you in grams (see above). This is how we make it now, weighing out the ingredients and then weighing the batter before cooking.
I would suggest adding whipped cream or other fat to increase the ratio for the whole meal. I don’t think you will be able to get enough fat into the crepes themselves to make it 4:1.
Have you tried the Charlie Foundation’s Silver Dollar Pancakes? You can use that same batter to make waffles too. It’s amazing. It is 4:1 as formulated: http://www.charliefoundation.org/resources-and-tools/find-recipes-home/breakfasts/item/733-pancakes