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CHOCOLATE CREPES WITH FRESH STRAWBERRIES

Submitted by: Mary on 02/08/2004
2482 views
2.51 avg rating
178 votes
 
 
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Ingredients

For the crepes:

1 1/2 C Almond flour
1/2 C Unsweeteend cocoa powder
6 T Powdered Maltitol
Pinch salt
2 T Vegetable oil
2 C Heavy cream
2 large eggs
1/2 t vanilla extract
Vegetable oil, as needed for cooking
16 (6-inch) squares parchment or waxed paper

For the filling:

1 16 ozs cream cheese, at room temperature
1/2 C sour cream
1/2 C Powdered maltitol
1/2 C pureed fresh strawberries
1 t pure vanilla extract


For the sauce:

1/2 stick butter
1 1/2 C Splenda granular
1/2 lb fresh strawberries, washed, stemmed and quartered
1/8 cup Davinci strawberry syrup
1/8 C Brandy

Directions

For the crepes:



Combine the almond flour, cocoa powder, powdered maltitol and salt in a large mixing bowl.



In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended.



Add the liquid mixture a

little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.



Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the

batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over

and cook the second side for about 15 seconds. Remove from the pan.



Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.



For the filling:



In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth.



Add the sour cream, powdered maltitol, strawberries and vanilla.



Beat until smooth, scraping down the

sides of the bowl as needed.



Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly.



Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour.



In a large saut

Servings

8

Calories

8

Time to prepare

40 minutes

Difficulty

Easy
 

Comments

Drizzle low carb melted chocolate over the top in a decorative pattern.
 
 
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