Cream-Filled Crepes with Strawberry Puree

    Sometimes, a change in presentation is all it takes to serve the same old ingredients. This is actually just an egg cooked in a very thin circle filled with whipped cream, but looks entirely different than scrambled eggs with strawberries and cream.

    56.5 g raw egg, mixed well

    44 g 40% heavy cream, whipped

    10 g coconut oil, melted

    9 g European-style butter

    8 g strawberries, pureed or smashed with a fork

    2 g calorie-free sweetener, Truvia

    Optional: 3–5 drops of vanilla flavor, Bickford

    After measuring all ingredients on a gram scale, melt the butter in an 8- to 10-inch nonstick skillet over medium heat. Mix the eggs with the coconut oil very well and pour into the pan. Cook for about 1 minute or until the edges are set and the center begins to firm up. Carefully flip to cook the other side. Move the crepe to a plate and scrape the remaining fat out of the pan onto the crepe. Mix the Truvia™ and vanilla flavor into the whipped cream and fill the center of the crepe. Roll up the crepe and spoon the strawberry puree on the top.

    Notes: Omit the strawberries and replace with cocoa powder that has been mixed into the whipped cream for a chocolate flavor version.

    CALORIES: 406
    2.1 g CARBS