KETO STUFFED CREPES

Keto Stuffed Crepes are a delightful way to enjoy the flavors of traditional crepes without all the carbs. These delicate, thin pancakes are filled with a creamy and savory spinach and ricotta cheese filling, making them a perfect breakfast or brunch option for those following a ketogenic or low-carb diet. The crepes themselves are made without wheat flour, using almond flour and eggs instead. Topped with a drizzle of hollandaise sauce, these Keto Stuffed Crepes are a delicious and satisfying morning treat that will keep you on track with your low-carb lifestyle.

Recipe: Keto Stuffed Crepes

Ingredients:

For the Crepes:

• 1 cup almond flour
• 4 large eggs
• 1/4 cup unsweetened almond milk (or any non-dairy milk)
• 1/4 cup water
• 2 tablespoons melted butter (or coconut oil for dairy-free)
• 1/2 teaspoon salt
• Cooking oil for the pan

For the Spinach and Ricotta Filling:

• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste

The Hollandaise Sauce:

• 2 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup melted butter (1 stick)
• Pinch of cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

For the Crepes:

1. In a blender, combine the almond flour, eggs, almond milk, water, melted butter, and salt. Blend until the batter is smooth.
2. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with cooking oil.
3. Pour a small amount of the batter (about 1/4 cup) into the pan and quickly swirl it around to cover the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the crepe is set.
4. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes until it’s lightly golden. Remove it from the pan and set it aside. Repeat this process with the remaining batter, stacking the cooked crepes on a plate with parchment paper between each to prevent sticking.

Spinach and Ricotta Filling:

5. In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.

For the Hollandaise Sauce:

6. In a heatproof bowl, whisk together the egg yolks and lemon juice.
7. Place the bowl over a pot of simmering water (double boiler). While whisking continuously, slowly drizzle in the melted butter until the sauce thickens. This should take about 2-3 minutes.
8. Season the hollandaise sauce with a pinch of cayenne pepper (if using), salt, and pepper. Remove it from heat and keep it warm.

Assembly:

9. Lay each crepe flat and place a generous spoonful of the spinach and ricotta filling in the center.
10. Fold the sides of the crepe over the filling and roll it up, creating a stuffed crepe.
11. Drizzle the warm hollandaise sauce over the stuffed crepes before serving.

Nutrition Facts:

(recipe makes 4 servings):

• Calories: 519
• Total Fat: 49g
• Saturated Fat: 20g
• Cholesterol: 357mg
• Sodium: 653mg
• Total Carbohydrates: 7g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 15g