Crepes cetogênicas com farinha de coco

Ingredientes

• 6 ounces very soft cream cheese ((170 g))
• 6 large eggs
• 1/3 cup grated Parmesan or Asiago cheese ((45 g))
• 1 1/2 tablespoon coconut flour ((whisk before measuring))
• 1 teaspoon erythritol, ((optional but rounds flavors))
• 1/8 teaspoon xanthan gum
• 1 tablespoon melted butter or ghee ((for the pan))
• a pastry brush
• 1/4 cup measuring cup
• a thin wide, spatula
• a dinner plate on which to stack the cooked crepes

Modo de preparo

1. 1

   --- Blender: ---

2. 2

   Place the eggs, cream cheese, Parmesan cheese, and erythritol in the blender. Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan gum over the batter and continue blending until thick, scraping the sides down at least once. Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes.

3. 3

   --- Prep the Pan: ---

4. 4

   Put a non-stick pan over medium heat. When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with butter. Lightly brush the spatula, too.

5. 5

   --- Tilt and Swirl: ---

6. 6

   Stir the batter. Pour the batter into a 1/4 cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. I can get the batter to go around the pan 3 times, ever increasing the size of my circle before it stops, resulting in a 6-7 inch crepe.

7. 7

   --- Cook, Shimmy and Flip: ---

8. 8

   Let the crepe cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns. You can touch it with your finger to see if it's still wet or just about set. Now, gently work the spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more.

9. 9

   --- Stack: ---

10. 10

    Remove the crepe to the plate and begin the process again making sure to lightly butter the pan and the spatula after each crepe. Stack the crepes one on top of the other. Let cool and refrigerate or use right away. To freeze, place a piece of waxed paper between each crepe before putting into a zip-loc bag and placing into the freezer. Makes 8-10 crepes.

11. 11

    Serving size is 1 crepe. Each crepe is 2.3 g NET CARBS.