The best Keto strawberry cream crepes are perfect for a decadent entrée or dessert. The crepes are made of soft coconut flour and other easy ingredients that you can find in your pantry. This home-made luscious dessert has a creamy and juicy filling and is even garnished with chocolate syrup, making it look so appetizing and irresistible!
Together put the eggs, milk, water, melted butter, flour and salt in the pitcher of a blender and process until well combined.
Warm over medium heat a lightly oiled griddle or non-stick skillet.
Pour about 2 tbsp. of the blended batter onto the griddle. Lift and tilt in a circular motion to evenly coat the bottom, producing a thin crepe.
Once the batter is ready, flip it over to cook until the other side begins to lightly brown as well.
Pile completed crepes on a plate, cover with a damp towel and set aside.
In a small bowl, mix 2 tbsp. water with 1 tbsp. Stevia/Erythritol and stir until diluted.
Portion the strawberries by slicing them into half or desired size and place into a separate bowl.
Pour the sweetened water mixture and let the strawberries soak. Set aside.
In a large bowl, blend the cream cheese, confectioner's sugar, lemon juice, lemon zest and vanilla with an electric mixer until smooth.
Gently fold in 2 cups of the macerated berries and whipped cream onto the bowl and mix thoroughly with a rubber spatula.
Spread about a quarter (¼) of the whipped cream mixture onto one half of each crepe (half side of a face).
Fold the other half overlapping the mixture and fold it again crosswise until you form the crepe into a quarter or until you reach a cone-like structure.
• Note: Another way of wrapping is to transfer the mixture in the middle section (a third of a face) of the crepe (Lengthwise), spreading it from top to bottom. Completely tuck the filling by folding the unfilled sides to the centre (you should have formed 3 layers)
Garnish each crepe with the remaining macerated berries.
Drizzle chocolate syrup and sprinkle remaining confectioner’s sugar.
Ingredients
Directions
Together put the eggs, milk, water, melted butter, flour and salt in the pitcher of a blender and process until well combined.
Warm over medium heat a lightly oiled griddle or non-stick skillet.
Pour about 2 tbsp. of the blended batter onto the griddle. Lift and tilt in a circular motion to evenly coat the bottom, producing a thin crepe.
Once the batter is ready, flip it over to cook until the other side begins to lightly brown as well.
Pile completed crepes on a plate, cover with a damp towel and set aside.
In a small bowl, mix 2 tbsp. water with 1 tbsp. Stevia/Erythritol and stir until diluted.
Portion the strawberries by slicing them into half or desired size and place into a separate bowl.
Pour the sweetened water mixture and let the strawberries soak. Set aside.
In a large bowl, blend the cream cheese, confectioner's sugar, lemon juice, lemon zest and vanilla with an electric mixer until smooth.
Gently fold in 2 cups of the macerated berries and whipped cream onto the bowl and mix thoroughly with a rubber spatula.
Spread about a quarter (¼) of the whipped cream mixture onto one half of each crepe (half side of a face).
Fold the other half overlapping the mixture and fold it again crosswise until you form the crepe into a quarter or until you reach a cone-like structure.
• Note: Another way of wrapping is to transfer the mixture in the middle section (a third of a face) of the crepe (Lengthwise), spreading it from top to bottom. Completely tuck the filling by folding the unfilled sides to the centre (you should have formed 3 layers)
Garnish each crepe with the remaining macerated berries.
Drizzle chocolate syrup and sprinkle remaining confectioner’s sugar.
Notes
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