LOW-CARB CASSAVA CREPES
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
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
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
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
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
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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