Crepes...

... more or less.


I tried to cook these on the stove similar to pancakes. However, they were just too fragile and didn't hold up. Baking them in the oven solved this. You may notice that this is very similar to my recipe for strawberry shortcake. In fact, aside from the fillings and the time of day that you'd typically serve them, they are nearly the same. The base "cake" (that was invented when I was trying to make a new version of pancakes) is very versatile!

Crepes

Crepe Base

2 eggs
1 1/2 cups milk
1 Tbsp butter (melted)
1/2 Tbsp lemon juice
1/4 tsp xantham gum
1 tsp sugar
1/2 tsp vanilla
1/8 cup potato flour (not starch)
1/8 cup flax seed
1/4 cup coconut flour
1/2 tsp baking soda

Filling
6 ounces marscapone cheese (you can modify this amount somewhat based on the package size available)
8 ounces cream cheese
1/2 teaspoon vanilla extract
sugar, to taste (about a tablespoon is probably plenty)

Fresh fruit of your choice


Preheat oven to 350°. Line one 13x19 jelly roll pans with parchment paper.

Combine the liquid ingredients. Slowly whisk in the flours. Whisk in the flax seed, let batter rest for 10-15 minutes. Whisk in the baking soda, pour into prepared pan, spread into a thin layer.

Bake for about 15-20 minutes, or until done. It should be cooked through (a toothpick tester should have no crumbs) but it should not have browned very much.

Invert pan onto a cooling rack, leave parchment on cake and let cool. When cool, remove parchment.

While the crepe base is cooling, using a stand mixer or a heavy-duty whip marscapone, cream cheese, vanilla and sugar until fluffy. Be careful not to add too much sugar- this shouldn't be a sweet filling.


To assemble:

Cut crepe base into nice sections. Place one section on a plate, top with filling and fresh fruit. Fold in half, serve.

Makes 9 servings, with 2.5 grams of starch per serving (depending on filling choice).