Sunday brunch Phat Fudge crepes anyone? These Paleo and Keto Crepes are made with eggs, coconut flour, and ghee, creating a grain-free, low-carb base. For the filling, a blend of Phat Fudge, nut butter, cacao, and vanilla adds a rich, indulgent flavor. Order our Phat Fudge 12 ct from NHC, which includes 12 individual packets of chocolate Phat Fudge to make extra servings. Keep reading to create your own!
Paleo and Keto Phat Fudge Crepes Recipe
Ingredients:
- 5 jumbo eggs
- 1/2 cup dairy/non-dairy milk
- 4 tbsp melted ghee (or oil substitute). Try certified organic Banyan Botanicals Organic Ghee Clarified Butter.
- 3 tbsp coconut flour
- 1 Heaping tbsp tapioca starch
- A pinch of turmeric. Try Sunwarrior USDA Organic Turmeric Root Powder.
- A pinch of cinnamon
- Extra ghee/oil for pan
Directions:
- Blend all ingredients in a food processor or whisk until smooth. Let the batter sit for several minutes.
- Heat the extra ghee in a nonstick skillet over medium heat.
- Pour a scant ladle of batter in the pan and swirl so that it is evenly coated.
- Cook until edges are crisp, and carefully flip onto the other side, cooking for an additional minute or so.
- Transfer to a plate and repeat the process with the rest of the batter.
For the Phat Fudge filling combine:
- 1 packet of room temp Phat Fudge.
- 2 tbsp preferred nut butter
- 1 tsp raw cacao powder
- Dairy/non-dairy milk to thin
- Fresh vanilla to taste
Fill up those crepes, top with fruit, and you’re in for an amazing meal! Snap a photo of your brunch and tag @PhatFudge!