{"id":29877,"date":"2012-08-10T07:28:21","date_gmt":"2012-08-10T11:28:21","guid":{"rendered":"http:\/\/asweetlife.org\/?p=28827"},"modified":"2016-02-14T08:41:39","modified_gmt":"2016-02-14T13:41:39","slug":"gluten-free-egg-crepes","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=29877","title":{"rendered":"Low Carb and Gluten Free Egg Crepes"},"content":{"rendered":"

When I came across this recipe for low carb and gluten free egg crepes on Carol Kicinski’s site, SimplyGluten-Free<\/a>, I was immediately sold. \u00a0I have been trying for ages to think of some way to create a wrap without carbs, and I can’t wait to try this for blintzes and fajitas.<\/em><\/p>\n

Carol describes egg crepes as more like a\u00a0very thin omelet than a crepe. But she uses them as she would a crepe, stuffed with all sorts of delicious fillings. \u00a0She also uses them as wraps and I even rolls them up, slices them and uses then as noodles.\u00a0<\/em><\/p>\n

Carol says you \u00a0can flavor the basic mix in any number of ways; vanilla and sweetener make a great base for desserts, fresh herbs and spices create a crepe. \u00a0<\/em><\/p>\n

\u00a0These are Carol’s tips for getting the perfect crepe every time:<\/em><\/p>\n

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  1. For each large egg you will add 1 tablespoon of water and a tiny pinch of salt and it will yield about 3 crepes and since the egg is the star of the show, start with really good eggs. I use\u00a0organic, cage free eggs from Nature\u2019s Yolk<\/a>.\u00a0 There really is a difference, not only do they taste better, the eggs beat better and you have a more cohesive mixture.<\/em><\/li>\n
  2. When beating the egg with the water and salt, use a fork and beat it well. You want to beat that egg white into submission so that the yolk and white come together but you don\u2019t want the mixture to become frothy. \u00a0<\/em><\/li>\n
  3. If adding herbs or other flavorings, mix them in after the eggs have been beaten properly.<\/em><\/li>\n
  4. Use a non-stick crepe pan but a small skillet is fine too.\u00a0 Here\u2019s the important part \u2013 heat the pan over medium heat until a drop of water sizzles immediately then spray the pan with some gluten free non-stick cooking spray, wipe out the excess with a paper towel (you just want a light layer of spray on the pan) the put the pan back on the heat for about 5 more seconds.\u00a0 You want the pan to be hot when the egg hits it so that the bottom will brown.<\/em><\/li>\n
  5. Resist the urge to crank the heat up too high \u2013 the crepe should be pliable and if the heat is too high the crepes will be crispy instead.<\/em><\/li>\n
  6. After you cook each crepe, spray again with the cooking spray, wipe the pan again and let the pan heat up again before adding the egg.<\/em><\/li>\n
  7. As soon as you add the egg, tilt and rotate the pan so it spreads evenly onto the pan.\u00a0 Do this quickly.\u00a0 If there are little holes or areas where no egg goes, just add a little bit more egg to fill in the holes.<\/em><\/li>\n<\/ol>\n

    Carol makes her crepes ahead and then reheats them all at once in the microwave or warm oven if needed.<\/em><\/p>\n

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    \"\"\"\"\"\"\"\"\"\" (2<\/strong> votes, average: 4.50<\/strong> out of 5)
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