AuthorKaley PaisleyCategoryKetoThese delicious crepes are made with coconut flour, psyllium husk, sweetener, and eggs then filled with melted chocolate and strawberries.
In a bowl, mix together coconut flour, psyllium husk, sweetener, and eggs.
Add in boiling water and stir until well-incorporated.
Add 1 tablespoon of oil in a non-stick pan and heat over medium heat.
Add 1⁄2 of the crepe batter to the hot pan and cook for 2 to 3 minutes or until the edges begin to brown.
Flip over and cook for 2 more minutes or until golden brown.
Repeat the procedure with remaining dough.
For the filling; combine chocolate with butter and melt in the microwave for 30 second bursts or until fully melted.
Fill crepe with 1 tablespoon of the melted chocolate mixture and a handful of strawberries.
Fold sides of crepe to close and top with additional chocolate and strawberries.
Ingredients
Directions
In a bowl, mix together coconut flour, psyllium husk, sweetener, and eggs.
Add in boiling water and stir until well-incorporated.
Add 1 tablespoon of oil in a non-stick pan and heat over medium heat.
Add 1⁄2 of the crepe batter to the hot pan and cook for 2 to 3 minutes or until the edges begin to brown.
Flip over and cook for 2 more minutes or until golden brown.
Repeat the procedure with remaining dough.
For the filling; combine chocolate with butter and melt in the microwave for 30 second bursts or until fully melted.
Fill crepe with 1 tablespoon of the melted chocolate mixture and a handful of strawberries.
Fold sides of crepe to close and top with additional chocolate and strawberries.