I am unsure of how many of you have ever had or even made crepes before but they are not only a treat to eat but can also be challenging to make.
As a novice chef and a big time foodie, I have definitely welcomed and taken on the crepe challenge.
What are crepes? Crepes are vey thin layers of pancakes that can be served and prepared and enjoyed with either sweet or savory ingredients or toppings.
So what then is a pancrepe you might be wondering? These pancrepes are definitely a simple shortcut to a regular crepe as they are made using only pancake mix in order to make the batter and a significant amount of milk to thin it out to make it “crepe-like. Whereas, traditional crepes use flour, eggs, butter, milk, water and salt.
Plus, this pancrepe recipe, though it looks super rich, it is sugar free, low carb and keto-friendly. Even still, you’re gonna love this — it’s simply sweet but without a lot of the calories.
SHORTCUT OF STEPS
Sweet PanCrepes With Maple Cream
Easy crepe shortcut recipe making these pancrepes which require the use of minimal ingredients but are still thin, light and totally delicious. These pancrepes are filled with fluffy sweet maple cream.
Ingredients
For the pancrepe batter
- 1-1/2 cups Birch Benders Pancake Mix, Keto Carb Friendly
- 1 cup + 2 tbsp Almond Milk, unsweetened
- 1/2 tsp Vanilla Extract
For the maple cream
- Zero Sugar Maple Syrup by Wholesome Yum
- 1 cup Heavy Whipping Cream
- 1/2 tsp Vanilla Extract
- 1/2 tbsp Either Butter, Coconut or Olive Oil
Other ingredients
- Chopped Pecans (or walnuts if preferred)
- Maple Syrup for drizzling
Instructions
For the pancrepe
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In a skillet or on a griddle, melt butter or oil.
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Add about a half a cup of pancrepe batter to the pan (use a measuring cup to keep them about the same size) and cook until golden brown on both sides. Note: The pancrepe will likewise be delicate, so flip carefully either by hand, gently handling only the edges, or using a teflon spatula (i. e. as a metal spatula might tear the pancrepe).
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Transfer each pancrepe to a separate dish in order to make the assembly easier. Allow the pancrepes to cool completely before layering with the cream.
For the maple cream
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In a chilled mixing bowl, add very cold whipping cream and beat for approximately 3 minutes to achieve some thickening. Then add in the maple syrup and vanilla and continue whipping until stiff peaks form.
For the assembly
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Spread maple cream on bottom layer first, then add the next pancrepe layer on top of the cream and follow with more cream until each pancrepe is covered with the maple cream. Top with chopped pecans, and serve with maple syrup.
Recipe Notes
Refrigerate any extra or leftover maple cream for either more pancakes, or use in a float , or over chocolate brownies, or on ice cream sundae’s.
Whenever possible, use organic ingredients.
