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Grain-Free Protein Crepes

Grain-Free Protein Crepes

From Gabby's Gluten-Free, adapted from Carrots N Cake

Grain-Free Protein Crepes

Ingredients

  1. Yields: four very large crepes or two servings
  1. 20 grams coconut flour
    2 tbsp. ground flaxseed
    2 eggs
    3 egg whites
    60 ml unsweetened almond milk
    1/2 tsp. baking soda

Directions

  1. Heat a large nonstick skillet over medium-high heat. You can coat your pan with cooking spray if it needs it — mine is fine without.
  2. Combine all ingredients in a food processor or blender and blend them until thoroughly combined. Alternatively, you can combine the ingredients in a large bowl and use your immersion blender to blend them.
  3. Pour the batter into a hot skillet and swirl it around to create a large, thin circle.
  4. Let the crepe cook until bubbles in the batter begin to pop, gently easing up the sides every few moments, about three minutes or less. The crepe is pretty delicate at this point, but you will get the hang of it!
  5. Flip the crepe (it should be slightly golden) and cook the other side until it's firm when touched, another two minutes or so.
  6. Fill and enjoy!
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