Servings: 8 crepes
Calories: 342kcal
Ingredients
- 6 eggs
- 6 oz cream cheese
- 1 ½ tablespoon almond flour NOW Foods
- 1 teaspoon psyllium husks powder
- ½ teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 1 dash salt
- 2 teaspoon oil NOW foods; ¼ teaspoon per crêpe
Mascarpone filling
- 1 cup heavy whipping cream
- 8 oz mascarpone room temperature
- ¼ cup powdered sweetener
- 20 drops NOW foods flavored liquid sweetener of choice Maple, Vanilla, Chocolate ...
Instructions
Crêpes
- In a medium-size bowl, using an electric mixer, mix all the ingredients except psyllium husk powder until well combined.
- Add psyllium husk and mix. No need for the batter to rest before baking.
- Heat up the crêpe pan and coat it with ¼ teaspoon NOW Foods macadamia oil or NOW Foods avocado oil for each crêpe.
- Add a ladle of the batter and tilt the pan to cover the entire surface. Bake each crêpe on medium-high and be patient!
- Wait for the crêpe to turn golden brown and become solid before flipping it around gently. If you flip it too soon, the crêpe might tear.
- Give the batter a stir before baking each crêpe.
Mascarpone Filling
- In a medium bowl, beat the heavy whipping cream until stiff peaks begin to form.
- In another medium-sized bowl, combine mascarpone, sweetener, and flavored liquid sweetener.
- Using a rubber spatula, gently fold the whipped cream into the mascarpone until combined.
- Fill each crêpe with the desired amount of mascarpone filling and fold or roll the crêpe.
- Optionally, sprinkle with roasted almonds for added crunch before serving.
Nutrition
Calories: 342kcal | Carbohydrates: 3.3g | Protein: 7.8g | Fat: 32.3g | Saturated Fat: 20.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 4.9g | Sodium: 294mg | Potassium: 105mg | Fiber: 0.4g | Sugar: 2.3g | Calcium: 40mg | Magnesium: 6mg | NET carbs: 2.9g
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