Saturday, June 14, 2014
CREPES WITH CARAMEL
CREPES WITH CARAMEL
This caramel has the consistency of Nutella. I can eat it by the spoonful; it is so delicious. I was inspired to make this breakfast, or dessert, if you prefer, when I had something similar in a Mall not too long ago. I figured I could make a low-carb version...and here it is! It is every bit as nice, if not nicer, and certainly it's better without the sugar, which invariably causes problems for me, besides starting to put on weight. Sugar is very fattening, besides being downright addictive. Nice thing about this caramel is that it doesn't recrystallize. Keep leftovers in a covered container in the refrigerator.
1/2 cup whipping cream, (125 mL)
(shelf-stable kind*) OR use regular whipping cream
3 tbsp butter, browned in a pan (45 mL)
2 tbsp powdered erythritol (30 mL)
2 tbsp whole milk powder** (30 mL)
1/2 tsp molasses (2 mL)
1/4 tsp caramel extract*** (1 mL)
1/8 tsp vanilla extract (0.5 mL)
1/2 cup vanilla whey protein (125 mL)
In food processor, combine whipping cream, liquid sweetener, browned butter, powdered erythritol, whole milk powder, molasses, caramel extract and vanilla extract; process well. Add vanilla whey protein; process, stirring at least once to scrape the sides of the bowl.
Nutritional Analysis for the Caramel: Yield: 1 cup (250 mL),16 servings, 1 serving: 56.9 calories; 2.4 g protein; 4.9 g fat; 0.9 g net carbs
Helpful Hints: *I am sure regular whipping cream would work as well. **You can use skim milk powder, but first blend in a blender or coffee bean grinder until finely ground and then measure. ***I have also used butterscotch extract for a butterscotch flavor. The caramel would make a good frosting for a cake, cookies or a filling between plain cookies. Double the recipe if necessary. In this recipe there will be some crepes leftover.
Yield: Enough for 8 crepes
1 crepe with 2 tbsp caramel
8.0 g protein
12.4 g fat