These delicate crepes with whipped cream filling can serve as dessert or an elegant brunch item.
Thoroughly beat the eggs for the right consistency
I made these crepes a few times before settling on the best method. The first time, I whisked the eggs and the other batter ingredients by hand. My crepes were nice, but not as thin and tasted a little eggy. The next time, I used my immersion blender to completely integrate the eggs + batter ingredients. My resulting batter spread on the frying pan much more similarly to an actual crepe. Also, because the eggs were uniformly mixed, the occasional eggy taste was eliminated. Hence, I recommend using either an immersion blender or a regular handmixer on a medium or high speed to mix the batter for uniform, thin crepes.
Macros of these crepes vs other crepes
Sometimes, I like to feature how much carbohydrate you save yourself by eating the keto version of a food instead of the conventional version. For a conventional sweet crepe recipe, there are 158 calories and 16.8 g net carbs per crepe. For this keto crepe recipe, there are 224 calories and 5.1 g net carbs. There’s also double the protein in a keto crepe.
One of the important things that keeps these crepes a little sweet without any sugar is the use of coconut flour. But if they don’t taste sweet enough for you, I suggest adding 2 Tbsp erythritol to your batter, sprinkling with more powdered erythritol, or using the sweeter filling I suggest below.
Other fruit-based filling ideas
Because I used a whipping cream-based filling, the calories of my product are high for just one crepe.
There are a few other ideas to try if you want to limit calories:
- Simplify: Use pureed fruits alone without cream addition at all. Saves up to 202 calories per crepe if you still only use 4 strawberries per crepe.
- Lower calorie, still creamy: Use 2 oz cream cheese instead of ½ cup heavy whipping cream. 198 vs 404. This would save 103 calories per crepe.
- Less creamy, sweeter: Chop the strawberries into quarters, then add 2 Tbsp of sugar-free maple-flavored syrup. Let sit while you prepare the crepes to bring out some of the juice from the berries. Then puree. This makes almost a jam-type strawberry puree.
Crepes with Whipped Cream and Strawberry Filling
- 4 Large Eggs
- 4 Tbsp Whole Milk
- 3 Tbsp Coconut Flour
- 1 tsp Vanilla Extract
- 8 Strawberries
- ½ cup Heavy Whipping Cream
- Extra whipping cream
- 1 Strawberry
- 1 Tbsp Swerve, Granular
- Heat about 1 tsp olive oil in a large skillet over medium heat.
- Place the four crepe ingredients in a medium bowl. Using a hand mixer or immersion blender, beat until the mixture is completely combined and homogenous and the eggs are slightly frothy.
- Pour ½ cup of the egg mixture into the skillet. Let cook thoroughly on the first side. To test for doneness, press on the edges of the crepe with your finger. If it is firm with no surface changes after a gentle poke, the crepe is ready to flip. It took my crepes about 5-7 minutes to cook on the first side.
- Once done on the first side, flip onto the opposite side. Let cook for 2 minutes. Place onto a plate to cool.
- Add another 1 tsp of olive oil to the large skillet, then add the rest of the egg mixture to cook the second crepe.
- While the crepes cook, whip heavy whipping cream into stiff peaks in a medium bowl.
- Chop the green tops of the strawberries. Then, chop the strawberries into large chunks.
- Add the strawberries to the heavy whipping cream. Use an immersion blender to combine the strawberries + heavy whipping cream.
- Fill each cooked crepe with half of the whipping cream mixture. Top with additional whipped cream, strawberry, and powdered swerve. Serve immediately or store in the refrigerator for up to 3 days.