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 -- .
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Laal Qalander
[email protected]These crepes were delicious! They were light and fluffy, and they had a lovely golden brown color. I served them with a variety of fillings, including fruit, cheese, and ham. They were all delicious.
Nadiya Nadiya
[email protected]These crepes were a disappointment. They were thick and rubbery, and they didn't have much flavor. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making these again.
K Walker
[email protected]I'm not a big fan of crepes, but I thought I'd give this recipe a try. I'm glad I did! These crepes were light and fluffy, and they had a wonderful flavor. I served them with a simple lemon and sugar filling, and they were perfect.
Jawad Nazir
[email protected]These crepes were a little challenging to make, but they were worth the effort. The batter was very thin, so it was difficult to spread it evenly in the pan. But once I got the hang of it, the crepes turned out beautifully. I served them with a varie
Dakota Suitor
[email protected]I made these crepes for my family for breakfast, and they were a big hit. The crepes were light and fluffy, and the filling was creamy and flavorful. I will definitely be making these again.
nakanjako clara
[email protected]These crepes were perfect! They were thin and delicate, and they had a lovely golden brown color. I served them with a variety of fillings, including fruit, cheese, and ham. They were all delicious.
Sheno Khan
[email protected]I'm not sure what I did wrong, but my crepes turned out really thick and doughy. They were still edible, but they weren't very good.
kaman bist
[email protected]These crepes were a little too sweet for my taste. I would have preferred a more savory filling. But overall, they were still a good recipe.
Dan Xia
[email protected]I made these crepes for a brunch party, and they were a huge success. Everyone loved them. The crepes were light and airy, and the filling was creamy and flavorful. I will definitely be making these again.
Lupe Xdxdxd
[email protected]These crepes were a nice change from my usual pancake recipe. They were light and fluffy, and they had a delicate flavor. I served them with a variety of toppings, including fruit, whipped cream, and Nutella. They were all delicious.
Ncedisa Nqunqa
[email protected]I've made these crepes several times now, and they're always a hit. They're so easy to make, and they're always delicious. I love that they're flourless, because I can eat them without feeling guilty.
Christopher Hovey
[email protected]These crepes were a disappointment. They were thick and rubbery, and they didn't have much flavor. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making these again.
Arjun Kashyap
[email protected]I'm not a big fan of flourless crepes. I find them to be too dense and chewy. But these crepes were different. They were light and fluffy, and they had a wonderful flavor. I served them with a fruit filling, and they were absolutely delicious.
Jasmi Karki
[email protected]These crepes were a little more challenging to make than I expected, but they were worth the effort. The batter was very thin, so it was difficult to spread it evenly in the pan. But once I got the hang of it, the crepes turned out beautifully. I ser
wasp it
[email protected]I've tried making flourless crepes before, but they always turned out too thick and rubbery. This recipe was different. The crepes were thin and delicate, and they had a lovely crispy edge. I served them with a simple lemon and sugar filling, and the
elvir elvir.muzaqi
[email protected]I made these crepes for my family for breakfast, and they were a huge success. Everyone loved them, even my picky kids. The crepes were light and fluffy, and the filling was creamy and flavorful. I will definitely be making these again.
Jalisa McDaniel
[email protected]These crepes were a hit! They were so easy to make and turned out perfectly. I loved that they were flourless, as I'm always looking for ways to reduce my gluten intake. I served them with fresh berries and whipped cream, and they were absolutely del