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These crepes will stay in your recipe collection for a long
time. They are gluten free and low carb and can be used to
make burritos, stuff with ricotta and cheese topped with
sauce for manicotti or for dessert with a low fat non-dairy
whip and berries. You will be hooked.
*note that this recipe is only for the crepes, use any toppings
or fillings that you like!
1 ½ Cups Almond Meal
1 ¼ Cups Water
Beat eggs and water together and then slowly add into the
almond meal until there are no lumps and you have a nice
Using a non-stick flat pan (crepe pan is best) coated with
olive oil, pour about ¼ cup of mixture into the pan. You may
have to alter the amount you pour in based on the size pan
you have. Make sure you put the mixture right in the center
of the pan and as you do tilt the pan off the heat in a
circular direction to spread the batter into a very thin round
circle. The batter should be lacy in appearance as it starts to
cool. When the sides begin to dry up, turn it over and cook
for a few seconds. When done, place on parchment paper
and make the next one. Continue until batter is used.
Now you can use any toppings or fillings you like – enjoy!
Low Carb/Gluten Free Crepes - Susan Washington
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