Low Carb Cassava Crepes Recipes

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LOW-CARB CASSAVA CREPES



Low-Carb Cassava Crepes image

Delicious, thin crepes that are grain free with a taste and texture just like traditional crepes. They can be used for savory or sweet dishes depending on if you add sugar or not. Depending on the brand of cassava flour you use, you might need to adjust the amounts.

Provided by ABcooking1

Categories     Breakfast and Brunch     Crepes

Time 25m

Yield 4

Number Of Ingredients 7

1 cup milk
2 egg whites
2 tablespoons melted butter
1 tablespoon white sugar
2 teaspoons lemon juice
1 pinch salt
1 ⅓ cups cassava flour

Steps:

  • Mix milk, egg whites, butter, sugar, lemon juice, and salt together. Gradually add cassava flour, mixing until well combined and no longer lumpy. Batter should be very thin but thick enough to coat a spoon.
  • Preheat a nonstick pan over medium-low heat. Add about 1/4 cup batter to pan and immediately swirl the pan until crepe is as thin as possible. Cook until barely golden brown, about 3 minutes on each side. Plate crepe and repeat with remaining batter.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 45.7 g, Cholesterol 20.1 mg, Fat 7.1 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 132.4 mg, Sugar 6.2 g

LOW-CARB CASSAVA CREPES



Low-Carb Cassava Crepes image

Delicious, thin crepes that are grain free with a taste and texture just like traditional crepes. They can be used for savory or sweet dishes depending on if you add sugar or not. Depending on the brand of cassava flour you use, you might need to adjust the amounts.

Provided by A B

Categories     Crepes and Blintzes

Time 25m

Yield 4

Number Of Ingredients 7

1 cup milk
2 large egg whites egg whites
2 tablespoons melted butter
1 tablespoon white sugar
2 teaspoons lemon juice
1 pinch salt
1 ⅓ cups cassava flour

Steps:

  • Mix milk, egg whites, butter, sugar, lemon juice, and salt together. Gradually add cassava flour, mixing until well combined and no longer lumpy. Batter should be very thin but thick enough to coat a spoon.
  • Preheat a nonstick pan over medium-low heat. Add about 1/4 cup batter to pan and immediately swirl the pan until crepe is as thin as possible. Cook until barely golden brown, about 3 minutes on each side. Plate crepe and repeat with remaining batter.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 45.7 g, Cholesterol 20.1 mg, Fat 7.1 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 132.4 mg, Sugar 6.2 g

LOW CARB CREPES



Low Carb Crepes image

I love crepes, and I got very tired of eggs for breakfast after going low-carb. These are best with savory ingredients (because of the buckwheat), but you could fill with berries and sugar-free whipped cream instead.

Provided by archi-meg

Categories     Breakfast

Time 25m

Yield 10 crepes, 3-5 serving(s)

Number Of Ingredients 4

4 eggs
1 cup light cream
1/4 cup buckwheat flour
1/4 cup vital wheat gluten

Steps:

  • Whisk all ingredients together.
  • Heat crepe pan or skillet on medium high heat. Oil pan with non-stick spray or butter.
  • Measure 1/4 cup of batter into pan and swirl into a large circle, until batter no longer runs. Cook on first side until top appears dry and edges pull away from pan easily.
  • Flip carefully, then cook on second side until lightly browned, being careful not to burn. Serve immediately. Oil the pan in between each crepe.
  • If desired, fillings can be added right after first flipping the crepe. Spread shredded cheese and sliced ham or turkey across the surface. Cheese should be just melted as the second side is finished cooking. Fold in half to serve.

Nutrition Facts : Calories 287.5, Fat 22.4, SaturatedFat 11.8, Cholesterol 334.8, Sodium 126.4, Carbohydrate 10.5, Fiber 1, Sugar 0.9, Protein 11.8

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