Low Carb Crêpes with Raspberry Jam and Seeds Recipe

Breakfast
Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.6/5
(1554 reviews)
Low Carb Crêpes with Raspberry Jam and Seeds
Zylo Recipes

Description

Imagine starting your day with delicate, tender crepes, their subtly sweet flavor enhanced by a luscious raspberry filling. These aren't your ordinary crepes; they're light, airy, and surprisingly simple to create, making them ideal for a special breakfast or a delightful weekend treat. Their texture is incredibly smooth, almost melting in your mouth, providing a comforting start to your day.

The base of these crepes is crafted without traditional flour, offering a lighter alternative that doesn't compromise on taste or texture. The absence of grains and nuts makes them suitable for those with specific dietary needs, ensuring that everyone can enjoy a stack of these delectable treats. The magic ingredient that binds everything together creates a crepe that's both flexible and sturdy enough to hold your favorite fillings.

Once the crepes are ready, it's time to unleash your creativity with the fillings. A vibrant, homemade raspberry jam, bursting with fruity sweetness, is an excellent place to start. The slight tartness of the raspberries beautifully complements the gentle sweetness of the crepes.

A generous dollop of whipped cream adds a touch of indulgence, creating a luxurious cloud-like texture that contrasts wonderfully with the smooth crepe. For an extra layer of texture and flavor, a sprinkle of hemp seeds offers a subtle nutty crunch, while cacao nibs introduce a hint of dark chocolate bitterness that elevates the entire experience. For those seeking a dairy-free option, simple substitutions can easily transform this recipe.

Coconut milk provides a creamy richness similar to heavy cream, while coconut oil works as a perfect alternative to butter, adding a subtle tropical note. And, of course, whipped coconut cream delivers the same airy delight as traditional whipped cream. While a completely plant-based version is challenging due to the crucial role eggs play in binding the crepe batter, there are still plenty of filling options to explore.

Picture a swirl of peanut butter paired with slices of fresh, juicy strawberries, or a decadent chocolate hazelnut spread that satisfies your sweet cravings. These crepes are incredibly versatile, encouraging you to experiment with different fillings and create your own personalized breakfast masterpiece. Whether you're serving them on a special occasion or simply want to elevate your everyday breakfast, these crepes are sure to impress with their delicate flavor, delightful texture, and endless possibilities.

Preparation Time

Prep Time
1 h 15 min
Cook Time
10 min
Total Time
1 h 25 min

Nutrition Information

Per 1 2 crepes (with filling) serving
C
Calories
320 Kcal

C
Carbs
12 g
Fi
Fiber
5 g
Sugar
5 g

P
Protein
15 g

C
Fats
25 g
Saturated Fats 8 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 180 mg
Potassium 200 mg
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Ingredients

    1.
    Raw egg
    Raw egg
    4 medium
    2.
    Cream Heavy Whipping
    Cream Heavy Whipping
    0.75 cup, fluid (yields 2 cups whipped)
    3.
    Psyllium Husk Powder
    Psyllium Husk Powder
    2 tsp
    4.
    Melted Butter
    Melted Butter
    1 tbsp
    5.
    Salt
    Salt
    0.13 tsp
    6.
    Sweet Raspberry Jam, Keto Friendly
    Sweet Raspberry Jam, Keto Friendly
    6 tbsp
    7.
    Whipped cream
    Whipped cream
    6 tbsp
    8.
    Hemp Seeds Shelled Or Hulled
    Hemp Seeds Shelled Or Hulled
    1 tbsp
    9.
    Cocoa Nibs, Organic
    Cocoa Nibs, Organic
    1 tablespoons

Instructions

    1.
    In a large bowl, combine the eggs, heavy cream, salt, psyllium husk, and melted butter. Use a hand mixer to beat until well combined. Cover the bowl with plastic wrap and refrigerate for 1 hour to allow the mixture to thicken.
    2.
    Remove the batter from the refrigerator and let it sit on the counter. It should have thickened slightly. Heat a small pan over medium heat.
    3.
    Grease the heated pan with butter or oil. Pour approximately 4-5 tablespoons of batter into the pan. Swirl the pan to evenly distribute the batter, creating a thin crepe.
    4.
    Cook the crepe for 1-2 minutes, then flip and cook for an additional 30 seconds, until golden brown. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes on the plate.
    5.
    Fill each crepe with a tablespoon of sugar-free raspberry jam and whipped cream. Sprinkle with hemp seeds and cocoa nibs. Serve immediately and enjoy!