SOUTH BEACH STYLE FLOURLESS TORTILLA CREPE
I tried the South Beach pancakes and am now determined to come up with a crepe/tortilla that I can use to roll my lunch meat and lettuce, etc. in for lunch. Tried it out today - I like it so far. Please try this out when you can and let me know what you think!
Provided by Chef DRAN
Categories Lunch/Snacks
Time 35m
Yield 4 crepes, 4 serving(s)
Number Of Ingredients 3
Steps:
- Blend all ingredients with a submersion blender or in a blender (this helps break down the grainy bits of ricotta.
- Heat a non-stick 8" skillet over medium-low heat (I used Calphalon's crepe pan).
- Spray with Pam.
- Pour 1/4 of the mix into skillet - turn pan until coated.
- Cover for 2 minutes (this helps to set the top a bit and makes flipping easier).
- Check crepe to see if bottom is browned.
- Flip when slightly brown.
- cook another 1 - 2 minutes.
- Move to a baking sheet lined with silicone baking mat and into a 200 degree oven for 10 minutes.
- Flip and bake another 5 - 10 minutes move to a cooling rack - cool completely.
- These make a nice roll up - but don't fill too much - they'll break!
Nutrition Facts : Calories 86.3, Fat 5.5, SaturatedFat 2.3, Cholesterol 165.6, Sodium 80.8, Carbohydrate 1.4, Sugar 0.4, Protein 7.3
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Sojib islam Sojib
[email protected]These crepes are okay, but I've had better.
Tattoo life
[email protected]I'm not sure if I would make these crepes again. They're not bad, but they're not something I would crave.
Hassu Baig
[email protected]These crepes are a good starting point, but they could be improved with a few tweaks.
Nombuyiselo Hlomuka
[email protected]I would make these crepes again, but I would make a few changes to the recipe.
Sophia Achieng
[email protected]Overall, I thought these crepes were just okay. They're not bad, but they're not great either.
Jose Campos
[email protected]I'm allergic to almonds, so I can't eat these crepes.
Greta Zyba
[email protected]These crepes are a lot of work to make. I don't think they're worth the effort.
Kate Kulak
[email protected]I followed the recipe exactly, but my crepes didn't turn out right. They were too thick and rubbery.
Mohiuddin Mohin
[email protected]These crepes are too dry.
A sad umar khan
[email protected]I'm not a fan of the almond flour flavor. I think it's too strong.
bangash Samiullah 786
[email protected]These crepes are perfect for a party or potluck. They're easy to make ahead of time, and they can be served hot or cold.
janelle howard
[email protected]These crepes are a great way to get your kids to eat more fruits and vegetables. Just fill them with their favorite fruits or veggies, and they'll gobble them up.
Sohail Shabir
[email protected]I love that these crepes can be filled with sweet or savory ingredients. I've tried them with both, and they're always delicious.
Elizabeth Smith
[email protected]I've made these crepes several times now, and they're always a hit with my family and friends. They're perfect for breakfast, lunch, or dinner.
Shihab Master
[email protected]These crepes are a bit more expensive to make than traditional crepes, but they're worth it. The almond flour gives them a really unique and delicious flavor.
Faisal Original
[email protected]I love that these crepes are gluten-free. I have a gluten intolerance, so it's always a challenge to find crepes that I can eat. These are a delicious and safe option for me.
Hamzah Bouwens
[email protected]These crepes are a great way to use up leftover almond flour. I always have some on hand, and it's nice to have a recipe that I can use it in.
Suman Shivan shiv Prasad
[email protected]I was pleasantly surprised by how easy these crepes were to make. I'm not a very experienced cook, but I was able to follow the recipe and make them without any problems.
Santosh Jaiswal
[email protected]I'm not a big fan of crepes, but these were actually really good. The almond flour gives them a nice nutty flavor, and they're not too heavy.
Walaa Mohamed
[email protected]These are the best crepes I've ever had! They're so light and fluffy, and the flavor is amazing. I love that they're made with almond flour, which makes them a healthier option than traditional crepes.