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Sweet or Savory Flourless “Crepes”
Sweet or Savory Flourless “Crepes”
Crepes, a staple of French culinary tradition, are often made from a blend of flour and eggs, but today we're diving into a delightful twist on this classic dish. Our Sweet or Savory Flourless Crepes are not only gluten-free but also low in carbohydrates, allowing you to indulge without the guilt. These versatile wraps can be filled with an array of ingredients, catering to both your sweet and savory cravings.Imagine a breakfast where you can use yesterday's grilled steak or roasted chicken, paired with rich cheeses and topped with caramelized onions or sautéed mushrooms. Alternatively, for a sweet brunch option, you might drizzle fresh strawberries and bananas with a decadent balsamic glaze and freshly whipped maple cream. The combinations are endless!
Ingredients
Method
- Combine eggs, half and half, and olive oil in a large bowl and whisk until smooth. If desired, season batter with savory or sweet ingredients as described above.
- Lightly spray a 10” non-stick skillet with non-stick cooking spray and set over medium-low heat. (You may want to adjust heat up slightly to just below medium).
- Pour ¼ cup of egg batter into pre-heated skillet and swirl pan to evenly coat the bottom with a thin layer. If any holes appear, add a little more batter to fill. Cover pan and cook until egg batter begins to set, approximately 2-3 minutes. Do not overcook.
- Once set, gently loosen the edges with a silicon spatula and flip the crepe, being careful to not break or tear it in the process. Cook for one minute more and remove crepe from pan. Repeat with remaining batter.
- Place desired filling ingredients in the center of each crepe and fold over both sides to cover. Serve immediately and enjoy!
To Make Maple Whipped Cream:
- In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
To Make the Balsamic Glaze:
- Heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use. Cool slightly before using.
Nutrition
Notes
To enhance your crepes, we recommend customizing the batter to suit your filling. For savory crepes, incorporate ingredients like salt, black pepper, and garlic powder directly into the batter. For a sweet version, add a touch of ground cinnamon or a splash of vanilla extract. This simple adjustment will elevate your crepes into something truly delightful.
Tried this recipe?
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