Best 2 Flourless Crepes Recipes
Indulge in the delectable world of flourless crepes, a culinary symphony of textures and flavors. These crepes, crafted without the traditional wheat flour, offer a delightful twist on a classic dish. Embark on a sensory journey as you explore a trio of tantalizing recipes, each promising a unique taste experience. From the simplicity of the classic flourless crepe to the decadent delight of the chocolate-infused version and the savory bliss of the spinach and cheese rendition, there's a crepe here to satisfy every palate. Gluten-free and bursting with flavor, these crepes cater to various dietary preferences, ensuring everyone can savor their deliciousness. Get ready to embark on a culinary adventure with our flourless crepe extravaganza!
Here are our top 2 tried and tested recipes!
FLOURLESS CREPE TORTILLAS
These paleo tortillas are soft, pliable, and sturdy enough to be used for wraps or soft taco shells. You can even use them as wrappers for sweet fillings! Use immediately or wrap stack of tortillas in a paper towel and store in a resealable plastic bag in the fridge for a few days. Tortillas will still be soft and pliable right out of the fridge.
Provided by A Day In the Kitchen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 11m
Yield 9
Number Of Ingredients 6
Steps:
- Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
- Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.3 g, Cholesterol 85.1 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 67.1 mg, Sugar 0.2 g
FLOURLESS CREPES
I am in the first phase of South Beach and wanted to find something that I could have for breakfast with my 1 yr old that was quick,easy (tasted good) and was more than just scrambled eggs. Plus as my mother-in-law is a celiac (can't eat anything with gluten), I'm always trying to create things for her enjoyment as well. I filled it with the SB mocha creme and it hit the spot. I plan to make later today with out the vanilla and splenda and maybe add a pinch of salt to use as a wrap for lunch. Hope you like it!
Provided by Chef C.H.
Categories Breakfast
Time 5m
Yield 3 crepes, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
- Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
- Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
- Cook about 1 min until nicely set and slightly browned - the top will look cooked.
- Flip to brown the second side.
- Remove from pan onto waiting plate and repeat until batter is gone.
- Fill with your choice of toppings - fruit, ricotta cheese, etc -- .
Tips:
- Make sure all your ingredients are at room temperature before you start mixing. This will help ensure that the batter is smooth and lump-free.
- Use a nonstick skillet or crepe pan to cook the crepes. This will prevent them from sticking and make them easier to flip.
- Heat the skillet or crepe pan over medium heat before adding the batter. If the pan is too hot, the crepes will cook too quickly and won't have a chance to set properly.
- Pour a thin layer of batter into the skillet or crepe pan, just enough to coat the bottom. The crepe should be about 1/8-inch thick.
- Cook the crepe for about 1-2 minutes per side, or until it is golden brown and cooked through.
- If you are using a traditional crepe pan, you will need to flip the crepe halfway through cooking. To do this, use a spatula to gently loosen the edges of the crepe and then flip it over in one quick motion.
- Once the crepe is cooked, transfer it to a plate and cover it with a clean kitchen towel to keep it warm.
- You can fill the crepes with a variety of fillings, such as fruit, cheese, or chocolate. You can also serve them plain with a sprinkle of powdered sugar.
Conclusion:
Flourless crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great option for people with gluten allergies or sensitivities. With a little practice, you can easily make flourless crepes at home. So next time you're looking for a quick and easy meal, give flourless crepes a try.
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