Friday, January 31, 2014

Low Carb Crepes/Wraps

I found this recipe on Carb Wars food blog, this is the original recipe but I didn't have all these ingredients so I substituted some of the ingredients. Wonderful for low carb diets and can be used as a breakfast crepe or a sandwich wrap! LOVE!!
4 eggs
4 tbsp coconut milk or other low-carb milk (I used almond milk)
2 tbsp water or additional milk, more if needed
1 tsp melted butter, tallow, or coconut oil
3 tbsp almond flour (I used vital wheat gluten instead)
1 tbsp coconut flour
1 tsp psyllium husk powder (I used 1/2 tsp xanthum gum)
1/2 tsp xylitol or other sugar substitute equal to 1/2 tsp sugar, optional (I used about 1 tsp agave nectar)
1/4 tsp salt
I also sprinkled a few flax seeds on each crepe

In a medium mixing bowl, whisk eggs until blended. Add low-carb milk, water, and melted butter, tallow, or oil.
In a second bowl, whisk together almond flour, coconut flour, psyllium powder or, xylitol, and salt, pressing out any lumps.
Add dry ingredients to egg mixture and stir until blended. Let mixture sit for a few minutes to moisten the psyllium. (Thin batter with a little more water if necessary so it will spread evenly in pan.)
Grease a 6- or 7-inch crepe pan or small skillet. (Two pans that you can alternate will speed things up since you have to let them cool between wraps.) Pour 1/4 cup of batter in cool pan. Turn and tilt the pan to spread the batter. (I had to spread mine out with the back of a spoon, batter is a bit thicker than regular crepe batter)Set pan on a flat surface for a minute or so until the batter covers the bottom in an even layer. Place pan over medium-low heat and cook until top of wrap losses its sheen and just starts to brown around the edges. (If the batter gets bubbles that burst and leave holes, your pan is too hot. Patch holes with a drop of batter and lower the heat.) With a spatula, gently loosen around the outside edges and work the spatula under the wrap from the perimeter to the center until it is completely loose. Don't force the spatula if there is any resistance or it will tear. It will release easily when it is done. Turn and cook other side until lightly browned. Remove to a plate.

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