Ratio    3:1  

Total Calories   517 kcals  

Fat                     48.1g

Protein              12.1g

Carbohydrate    4g

 

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Ingredients                                                                            

60g Eggs

25g whipped cream (30% fat)

6g Locust bean gum

15g Butter

30g Kanso DeliMCT CacaoBar (available on prescription)

10g flaked almonds

Truvia (carb-free sweetener) or Hermesetas liquid to taste

Sugar-free vanilla flavouring

 

Method 

1. Crack the eggs into a bowl and whisk well. Weigh out 60g and mix with the cream.

2. Add the locust bean gum, sweetener (if using) and vanilla flavouring and stir to form a smooth batter.

3. Heat the butter in a pan and pour in the batter.

4. Fry the crêpe on both sides until golden brown.

5. Use any remaining butter in the pan to serve.

6. Melt the chocolate in a bain-marie and garnish the crêpe with the chocolate and flaked almonds.

7. Alternatively, the crêpe can be rolled up after garnishing with the chocolate and flaked almonds.

 

A Kanso recipe

© The Daisy Garland