November 5 2020 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Cream-filled low carb crepes with zucchini-apple topping
These holiday-worthy cream-filled crepes are low carb and topped with zucchini “apples” simmered in butter and spices with just a touch of unsweetened applesauce to impart the fall flavor of apples.
USMetric
servingservings
Ingredients
Zucchini apples
- 1 tbsp 1 tbsp butter
- 3½ oz. 100 g zucchini, chopped
- 1 tbsp 1 tbsp erythritol
- ¾ tbsp ¾ tbsp apple pie spice
- ¼ tsp ¼ tsp ground cinnamon
- 1 pinch 1 pinch salt
- 2 tbsp 2 tbsp unsweetened apple sauce
- ¼ cup 60 ml water
- ½ tsp ½ tsp vanilla extract
- ¼ cup 60 ml pecans, chopped
Crepes
- 4 4 large egglarge eggs
- 1½ oz. (3 tbsp) 45 g (45 ml) cream cheese, room temperature
- 1⁄8 tsp 1⁄8 tsp baking powder
- ¼ cup (1 oz.) 60 ml (28 g) almond flour
- 2 tbsp 2 tbsp heavy whipping cream
- ½ tsp ½ tsp ground cinnamon
- ghee for frying
Cream filling
- 4 oz. (½ cup) 110 g (110 ml) cream cheese, room temperature
- 3 tbsp 3 tbsp erythritol
- ¼ tsp ¼ tsp ground cinnamon
- ¼ tsp ¼ tsp vanilla extract
- 4 tbsp 4 tbsp heavy whipping cream
Garnish
- ¼ tsp ¼ tsp ground cinnamon, for sparkling
- ¼ cup 60 ml freshly heavy whipping cream
- 1 oz. 28 g pecans, chopped
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www.dietdoctor.com
Making low carb simple
Instructions
Zucchini apples
- Add the butter to a saucepan on medium heat. When melted, add the zucchini and simmer for a couple of minutes.
- Add the water along with the rest of the ingredients. Let simmer for 15-20 minutes on low heat until the zucchini is tender and the mixture thickens. Meanwhile, prepare the batter for the crepes.
- When the zucchini is tender, remove from heat, and stir in the nuts and vanilla.
Crepes
- To make the crepes, mix all ingredients in a blender to make a thin batter.
- Heat a small amount of ghee or coconut oil in a 7" (18 cm) nonstick skillet. Pour a thin layer of batter over the melted ghee. Tilt the pan to spread the batter evenly over the bottom of the pan. Fry the crepe as you would a pancake but thinner.
- When the crepe is lightly browned and no longer shiny on top, about 4 to 6 minutes, flip it and brown on the other side for about 2 to 3 minutes. Remove from pan, let cool on a rack, and layer with parchment paper in between.
Filling
- Use a hand mixer to mix all the ingredients together. Whip until light and fluffy.
- To make the filled crepes, place a heaping tablespoon of filling down the center of each crepe. Begin at one edge and roll the crepe into a cylinder.
- When ready to serve, top the crepes with the warm zucchini apples and sauce. Garnish with whipped cream and a dash of cinnamon if desired.
Chayote squash is a great low carb option but it's rarely mentionned in recipes : I don't see any on diet doctor site.
I shared your comments with our recipe team. Let's see what they come up with :)
The intent with this recipe is for 1 crepe to be 1 serving. So if you have the number of servings at 6, you would make 6 crepes.