SAVORY CREPES
Time in the Kitchen: 20 minutes
Servings: 4 crepes (macronutrient profile based on serving size of 1 crepe)
½ cup coconut milk*
2 tablespoons melted butter
4 tablespoons coconut flour
8 egg whites**
*** You can adjust the thickness and texture of the crepe by adding a little more coconut milk to the batter if you like. The yolks can be saved for another meal, or scrambled with butter and used as a filling for the crepes.Filling suggestions:
- Smoked salmon
- Prosciutto
- Seasoned ground pork. Try using the recipe for Pork and Shiitake Lettuce Cups (page 83).
- Fresh herbs
- Sautéed mushrooms
- Sautéed shrimp (Try adding scallions and tamari to the crepe batter.)
I'll let you in on a secret; these crepes are delicious served with cinnamon, butter and fresh berries, too, but for an appetizer I prefer savory fillings.
The options for fillings are endless. A few great ones to try are listed in the ingredients panel.
In a large bowl, slowly pour the coconut milk and butter over the coconut flour, whisking and mashing with a fork so a smooth paste forms.
Briskly whisk the egg whites so they get nice and frothy. Pour the egg whites in with the coconut paste in four additions, whisking well with a fork
or whisk between each addition. Adding the egg whites slowly ensures that the batter will be smooth; otherwise, coconut flour can clump together
and be lumpy.
Add a tablespoon of oil or butter to a 10-inch skillet over medium heat. Pour just enough batter in the pan to coat the bottom (you should have
enough batter to make 4 crepes). Quickly swirl the pan around so the batter spreads evenly.
If necessary, after one minute you can gently loosen the edges of the crepe by sliding a rubber spatula underneath the crepe to prevent sticking.
After three minutes, flip the crepe with a large, flat pancake turner or a spatula. If you are adding a filling that you want to warm up, you can add it
now across the middle of the crepe and put a lid on the skillet. If you are not adding a filling, it is not necessary to put a lid on the skillet.
Either way, cook for 2 more minutes, then fold the crepe and slide it out of the pan.
Macronutrient Profile (perserving)