January 21 2019 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast, Dessert
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast, Dessert Keto French pancakes
These light-as-a-feather French pancakes, also known as crêpes, are perfect for breakfast, brunch or dessert. Top with berries and lightly whipped cream for a rewarding keto treat the whole family can enjoy.
USMetric
servingservings
Ingredients
- 8 8 large egglarge eggs
- 2 cups 475 ml heavy whipping cream
- ½ cup 120 ml water
- ¼ tsp ¼ tsp salt
- 2 tbsp 2 tbsp ground psyllium husk powder
- 1 oz. 28 g butter
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www.dietdoctor.com
Making low carb simple
Instructions
- In a bowl, mix together eggs, cream, water and salt with a hand mixer.
- Gradually whisk in the psyllium husk while you continue mixing until you get a smooth batter. Let rest for at least 10 minutes.
- Fry in butter just like regular pancakes. You should count with ½ cup (1 dl) batter per pancake. Make sure your frying pan is neither too big nor too hot, keep it on medium-high heat. Don't be impatient, wait until the top is almost dry before flipping.
Tip!
Start with frying a small pancake to determine if the batter holds together properly. There is a difference between different brands of psyllium husk and even the size of the eggs can affect the end result. Dilute the batter with some cream, milk or water if it gets too thick. Add more psyllium husk if it's too thin. You can serve the pancakes with whipped cream and/or berries of your choice.
https://www.dietdoctor.com/low-carb-dairy-free
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This makes 4 servings as written. The number of pancakes made will depend on how bit or small you pour them.
Very thin, delicate and light. Maybe a bit too greasy, but that could be due to having to fry them in butter.
Does anyone know if they freeze well? Thanks
They should freeze well.
We have not tested these with just egg whites.
I am in the U.K. so I don’t use the US cups, so I stick to the metric option.
( I note as a help you did use the equivalent of a 1/4 cup in this recipe too)
It is rather foamy and will not spread as thinly it would have to for crèpes.
Some more dry ingredients and less eggs will eventually do the trick, I think.
Which ones exactly remains to be seen. I will test lupin flour, coconut flour and almond flour.
This recipe makes 4 servings. If you get 8 pancakes, then 2 is a serving. If you get 4 pancakes, then 1 is a serving.
Be sure you're using enough butter when frying and/or a good non-stick skillet.
I am so glad you enjoyed these!
My coworkers are in heaven since I am sharing
We have not tested these pancakes with coconut cream. It may work well, but it will affect the taste as well as the texture.
It's 0.5g per 15ml not 1g
With the eggs, 24hrs would be the maxium to keep the batter in the fridge.
I smashed some previously frozen strawberries and blueberries to make a little sauce. Put the sauce in the French pancake along with a little whipped cream and folded it over. Some I folded twice. Dolloped more whipped cream on the top with some chopped walnuts; pecans would be good too. They were great! I will definitely be making these again and again. Such a delicious treat!
Every bit as good as the Original Pancake's Swedish Pancakes with much less carbs. Yum!
Sweet, Terry!! Thanks for sharing!
Sometimes, I make a few extra portions and keep store some in the fridge. A few seconds in the microwave and voilà! They’re as delicious as fresh… even after 3 days :)
One of the positive things about the recipes is that you can make any modifications you wish. It is a good tip to look at the portions and modify them if they seem too big for what you are used to eating.
Thank you
You may have good luck with a "blonde" or other very light color psyllium husk powder.
In terms of cooking them, it took me quite awhile to be able to make a batch without the first one or two coming apart (they're still good when not intact but don't look pretty for serving to guests). I've learned to gauge how much batter to put into the pan. If you make them a little thicker they don't fall apart as easily. I use a 1/2 cup measure and fill it a little less than 3/4 of the way up. I've also learned to cook them at a lower temp than I used to, so you have to be patient. Once you can slide it easily in a non-stick 8" pan it's usually ready to flip. The trick is to have a thin spatula, I believe mine is an Oxo, gingerly slip it under as far as you can easily get it in and then gently but quickly turn. Tipping the pan away from you a little as you put the spatula in helps, it's all in the flip. Takes practice but I've got it down now. Also, I've left the batter in refrigerator for 3-4 days and they turn out just fine. Just whisk it well until blended. I use two 8" non-stick pans to make it go a little faster, placing a little butter in every time. Great recipe!!! Yum, Yum!
So sorry it didn't work well for you!
So glad you love them!