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Monte Cristo Crepes
Prep Time: 10 minutes
cook time: 8 minutes
yield: 2 servings
I always store hard-boiled eggs in the refrigerator so I can easily whip up a batch of crepes! crepes
2 large eggs
2 hard-boiled eggs
4 ounces cream cheese , softened
1 tablespoon Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
½ teaspoon vanilla or almond extract Pinch of fine sea salt
1 Coconut oil, for the pan filling
2 very thin slices ham
2 thin slices Swiss cheese raspberry glaze
1½ ounces cream cheese , softened
2 tablespoons unsweetened cashew milk , warmed
1 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
½ teaspoon raspberry extract special equipment
8-inch crepe pan or nonstick skillet To make the crepe batter, place the raw eggs, hard-boiled eggs, cream cheese, sweetener, extract, and salt in a blender and blend until very smooth.
Grease an 8-inch crepe pan or nonstick skillet with coconut oil or coconut oil spray and set it over medium-high heat. When hot, pour ¼ cup of the batter into the skillet and swirl the skillet to spread the batter to the edges of the pan. Cook until golden brown, about 2 minutes, then flip and cook for another 2 minutes. Remove from the pan and repeat with the remaining batter.
Place 1 slice of ham and 1 slice of cheese in the center of each crepe. Fold the crepe in half, then fold it again into quarters.
Make the glaze: Place all the ingredients in a small bowl and whisk until well combined. Taste and add more sweetener and/or extract, if desired. Serve the crepes drizzled with the glaze.
Store extra crepes and glaze in separate airtight containers in the refrigerator for up to 3 days. Reheat the crepes on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Bring the glaze to room temperature, then drizzle it over the crepes.