January 7, 2018
Gratinated LCHF crepes with cottage cheese
Crepes are a particular challenge in the LCHF/KETO diet. It is hard to imagine how to make crepes that are as thin and tasty as real crepes with flour. And that they bake and flip beautifully. But, even flourless crepes can be made perfectly easily.
INGREDIENTS
for 8-10 crepes:
- 7 eggs
- 200 g cream cheese
- half a teaspoon of cream of tartar
- a little salt
- cinnamon and vanilla (optional)
- 1 teaspoon ground psyllium husk
Ingredients for the cream:
- 500 g full-fat, unsalted cottage cheese
- 2 eggs
- 3 tablespoons Live & love erytrhitol with stevia
- vanilla powder or the contents of one vanilla pod
Ingredients for the top layer:
- cottage cheese cream left over from the crepes
- 2 eggs
- almonds, sliced (optional)
Other: 30 g coconut oil or BIO Ghee butter for pancake baking (1 tsp per pancake)
METHOD
First, let’s start with the crepes. Mix all the above ingredients (except the ground thistle) for the crepes with a mixer and add a teaspoon of ground thistle at the end. The mixture should be prepared just before the crepes are ready to bake, there is no need to rest. Heat a teaspoon of coconut oil or BIO Ghee butter in a frying pan and pour in the crepe batter, spreading it thinly over the pan. Cook on a medium flame and wait until the batter is no longer runny in the pan to bind nicely before turning the crepe over nice and slowly. For each crepe, add 1 teaspoon of coconut oil or BIO Ghee butter before baking. If you think the batter is too thin, you can add a little more ground thistle. If it seems too thick, it can be thinned with a little sweet cream.
When all the crepes are baked, prepare the cottage cheese cream. Mix all the above ingredients and spread on the crepes. Leave about 1/3 of the cream of cottage cheese for the topping. Place the filled crepes on a baking tray.
Preheat the oven to 170 degrees.
Add 2 eggs to the remaining cottage cheese mixture and, if desired, an additional tablespoon of erythritol and stevia, mix and pour over the pancakes in the baking tray. You can also add sliced almonds or walnuts.
Bake at 170 degrees for about 35-40 minutes, or until the top layer is golden brown.
Enjoy!
Watch the preparation process in Challenge Kitchen – click on the video below.
MY TIPS
- For cooking one pancake, use 1 teaspoon of coconut oil or BIO Ghee butter. Cook on medium heat and wait until the bottom is nicely browned before carefully flipping it.
- The success of LCHF pancakes also depends on using the right pan. Based on my experience, the best choice is a pancake pan with a very low rim.
- Storage: Cooked pancakes can be kept in the fridge for a few days.
- Tip: Not all psyllium husks are the same! The best option is finely ground psyllium powder.
- Watch the preparation process in Challenge Kitchen – click on the video below.
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Used products:
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