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.