Low Carb Coconut Flour Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 large eggs3 Tablespoons Splenda (sucralose)4 Tablespoons organic coconut flour1 cup Milk, 2%1 teaspoon vanilla extract
1. Place all ingredients in blender and process until thoroughly mixed (or use a bowl and stick blender)
2. Place a non-stick skillet over medium high heat and coat with cooking spray (I forgo the aerosol and use a pump up spray can loaded with canola oil. It's cheaper and more environmentally sensitive).
3. When pan is hot, pour in a quarter cup of the batter and swirl to coat the bottom of the pan evenly. Cook until the top is set.
4. Tilt up the pan and using a silicon spatula, loosen the top edge of the crepe and encourage it to roll up towards the bottom of the pan. Either serve it immediately or keep on a platter in a warm oven until you've cooked the whole batch.
5. Serve plain or with your choice of topping. Yogurt, whipped low-fat ricotta cheese, warmed spiced applesauce, warmed sugar-free preserves, or fresh berries all work nicely.
Makes 8 crepes for four servings. Or make it as a main course for breakfast and it serves 2.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
2. Place a non-stick skillet over medium high heat and coat with cooking spray (I forgo the aerosol and use a pump up spray can loaded with canola oil. It's cheaper and more environmentally sensitive).
3. When pan is hot, pour in a quarter cup of the batter and swirl to coat the bottom of the pan evenly. Cook until the top is set.
4. Tilt up the pan and using a silicon spatula, loosen the top edge of the crepe and encourage it to roll up towards the bottom of the pan. Either serve it immediately or keep on a platter in a warm oven until you've cooked the whole batch.
5. Serve plain or with your choice of topping. Yogurt, whipped low-fat ricotta cheese, warmed spiced applesauce, warmed sugar-free preserves, or fresh berries all work nicely.
Makes 8 crepes for four servings. Or make it as a main course for breakfast and it serves 2.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
Nutritional Info Amount Per Serving
- Calories: 148.0
- Total Fat: 7.2 g
- Cholesterol: 217.4 mg
- Sodium: 90.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.5 g
- Protein: 9.8 g
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