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–+ servings
Nutrition Facts
Omni-Style Crepes
Serving Size
 
4 g
Amount per Serving
Calories
224
% Daily Value*
Fat
 
8.8
g
14
%
Saturated Fat
 
0.5
g
3
%
Sodium
 
258
mg
11
%
Carbohydrates
 
34.1
g
11
%
Fiber
 
4.9
g
20
%
Sugar
 
6.3
g
7
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 4

Ingredients:

TOPPING INGREDIENTS:

  • 1 cup fresh organic strawberries cleaned and stems removed
  • 1/2 cup full-fat coconut milk from can (optional) - refrigerate overnight then skim cream from top after refrigerated
  • 2 tablespoons erythritol or xylitol (optional)
  • 2 teaspoons ground cinnamon (optional)
  • 1 cup fresh organic blueberries cleaned
  • 2 tablespoons unsweetened carob chips

BATTER INGREDIENTS:

  • 1/2 cup almond meal or coconut flour
  • 1/2 cup all-purpose gluten-free flour
  • 2 tablespoons flaxseed meal
  • 2 tablespoons erythritol or xylitol
  • 1 teaspoon baking powder
  • 5 egg whites
  • 1 cup plain unsweetened almond milk or rice milk
  • 1 teaspoon pure vanilla extract

Directions:

Topping Preparation:

  • Put strawberries in a high-powered blender. If desired, put coconut cream in blender with strawberries. Puree until the strawberries become a smooth sauce.
  • Pour sauce into a squeeze bottle (cake decorator), or just put in a dish, cover, and set aside.
  • If desired, mix erythritol (or xylitol) and cinnamon to sprinkle later.

Crepe Preparation:

  • In a large mixing bowl, combine the dry ingredients first: the almond meal, flour, flaxseed meal, erythritol, and baking powder.
  • Add the egg whites, almond milk, and vanilla. Using a handheld electric mixer at medium speed or a whisk, beat until batter is smooth. Do not allow to rest for long, as the flax tends to thicken the batter over time. For best results, the batter should be thin.
  • Use a non-teflon, nonstick crepe pan or skillet over medium heat. Pour a little less than ¼ cup of the batter into the pan (just enough to cover the pan with a thin layer), tilting the pan with a circular motion so that the batter coats the pan evenly. Cook the pancake for about 1 minute, until the bottom is golden brown. Loosen with a spatula, turn over, and cook the other side for about 30 seconds. It’s all right to use your hand to help turn it. Remove the crepe and set aside on a plate, then repeat with the remaining batter.
  • Place crepe on a plate for serving. Put a line of blueberries down the center. You may choose to put a dollop of the strawberry sauce down the center as well, reserving enough of the sauce to garnish the top later. Roll the crepe. Repeat with all the remaining crepes.
  • When the crepes are assembled, place them back in the pan, four or five at a time, for about 30 seconds/side. When thoroughly warmed, remove and place two to a plate, decorate the top of each plate with a generous serving of the strawberry sauce. Squeeze bottles lend themselves to great designs. Otherwise, spoon about a tablespoon over each crepe.
  • If desired, sprinkle 4 or 5 carob chips across the top of each crepe. Kids love this! It gives the illusion of decadence.
  • Sprinkle a generous amount of cinnamon/erythritol mixture across the entire plate. Serve quickly while crepes are warm.

Notes:

Crepes made with almond meal and gluten-free flour are heavier and a little trickier to turn. If you have trouble, try using a little nonstick spray on your skillet. These crepes are worth the effort. They taste great and are much healthier! Stack the crepes on a plate as you finish them. As you get better at making them, you may choose to make two at a time! You may also use parchment paper between them to prevent sticking and to keep them warm if you choose, or you can quickly reheat them before serving (as restaurants do).
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