As you’ve probably noticed by now, we’re back home on the Gold Coast after our short stint in Queenstown. I know, depressing isn’t it? I’m already missing that ridiculous cold and million-dollar view. What’s after New Zealand, I hear you ask? We’re heading to Japan next Monday (yes, Japan again), followed immediately by Taiwan and Hong Kong! We’ll be gone for a good three weeks, but I’ll try my best to keep this blog updated. Anyway, more on that some other time. Today, I have a LOW CARB, GLUTEN FREE crepe recipe for you!
Because of their high egg content, these crepes kinda taste like dessert omelettes. Sweet, spiced dessert omelettes with a slight coconut profile. Filling and super nutritious, these do well for your high protein, low carb needs, and the addition of berries and walnuts add to that nutrient count. Berries contain less sugar than most fruits and are full of anti-inflammatory antioxidants and vitamin C. Walnuts are packed full of healthy omega-3 fatty acids to keep your skin looking young and supple.
The original recipe on A Girl Worth Saving called for half a cup of melted coconut oil. I found this to be far too much and made the crepes quite greasy and soppy. I figure a quarter cup should be enough. The recipe makes about 8-10 crepes, depending on how much batter you use for each, of course.
Low Carb Crepes with Strawberries, Blueberries & Walnuts
a gluten free, grain free recipe; adapted from A Girl Worth Saving’s recipe.
3 tablespoons coconut flour
1/2 teaspoon ground cinnamon
1 teaspoon sweetener of choice*
a pinch of sea salt
5 large eggs, lightly beaten
1 cup water, room temperature
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
walnuts, or other nuts
syrup of choice
* I used Natvia, a 100% natural sweetener (95% fewer calories than sugar). You can use sugar instead if you don’t have natural sweeteners on hand.
- In a medium bowl, combine the coconut flour, cinnamon, sweetener and salt. Mix well, set aside.
- In a large bowl, thoroughly whisk together the eggs, water, coconut oil and vanilla extract. When combined, whisk in the dry ingredients.
- Lightly grease a 12 inch frying pan over medium heat. Add about 1/3 cup of batter to the pan and swirl it around so the batter spreads evenly. Cook until the underside of the crepe is golden brown, about 3 to 4 minutes.
- When firm enough, loosen the edge of the crepe with a rubber spatula and quickly flip, using clean fingers to help where necessary. Cook for an additional minute.
- Slide the crepe out of the frying pan and repeat the process until all the remaining batter is used up.
- Serve crepes warm with chopped strawberries, blueberries, walnuts and your syrup of choice.