Cocoa Crêpes with Cream Cheese & Raspberries
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|4 tsp xylitol|
|1/4 cup water|
|1/4 tsp bicarbonate of soda|
|1 tbsp cocoa powder|
|big pinch Himalayan salt|
|30g coconut flour|
|150g softened cream cheese|
|2 tbsp toasted desiccated coconut|
- Place the eggs in a bowl with the water, salt, bicarbonate of soda, 2 teaspoons of xylitol and cocoa powder. Whisk until smooth.
- Add the coconut flour and whisk until combined. Grease a 12cm frying pan with a little butter, add some of the batter to the pan and swirl until the batter covers the base in a thin layer. Cook the crêpe for 2-3 min on each side or until firm. Repeat until you have 8 crêpes.
- For the filling: Mix the softened cream cheese with the other 2 teaspoons xylitol, spread onto the crêpes, top with a few berries and fold up, repeat with all the remaining crêpes.
- Serve immediately, sprinkled with toasted desiccated coconut.