Who doesn’t like a soft, pliable, yummy crepe? I don’t remember my first time having one, but I always know the feeling I get when I’m craving one. I get all warm feeling, and I desire a blanket, the a/c on full blast and a rom-com while digging into something syrupy and gorgeous.
But, traditional crepes make me sick. It could be both the dairy and the gluten, I donno, so I set out to recreate a recipe that was close to the standard crepe, but paleo compliant. This recipe is both high protein and low carb. It does contain almonds, so if you have a nut allergy, this recipe is not for you (I’ll be experimenting with variations in the future). This is what I came up with:
- 1 egg
- 1/4 cup unsweetened almond milk (or unsweetened nut milk of choice)
- 1/4 cup almond flour
- 2 tbsp. cassava flour
- 1 tbsp. vital proteins collagen protein powder (optional)
- pinch of salt
- pinch lemon zest (optional – but cuts the “egginess” of this dish)
- 1 tsp light tasting oil (e.g. avocado, refined coconut) for frying
- whisk (or fork)
- measuring utensils
- 12″ skillet
- Whisk the egg and almond milk together
- In a separate bowl, thoroughly combine all the dry ingredients (almond flour, cassava flour, protein powder and salt)
- Add the dry ingredients to the wet ingredients and whisk thoroughly. The batter will be runny, the almond flour may make it slightly grainy, but this will not translate in the meal.
- Heat 12″ skillet/ frying pan with the oil. Use medium heat.
- When the skillet and oil are hot, add the batter to the pan. Swirl the pan around, allowing the batter to spread across the entire circumference of the pan. Do this quickly, as the batter will start to set.
- Cook for approx. 2 minutes per side. You may need to reduce the heat, depending on your stove.
Look at all that deliciousness? Don’t you just love a guilt-free, high protein treat? **drool**
* Do not overcook or steam this crepe (like some do a pancake). This cooks up quickly, so monitor carefully. If you overcook it, it may not be as pliable to roll and fold, without breaking
*Makes 1 large 12 inch crepe. Can also make 2 thinner 6″ crepes, depending on your preference.
* You may double, triple or quadruple this recipe as needed to serve more persons!
* These crepes hold up well, refrigerated, rolled in parchment paper and sealed(cling wrap or ziplock bag) for approx 2 days.
Pairing your crepe
I love both sweet and savoury crepes. Here are some ideas on how to serve your crepes:
- For sweet crepes (my absolute favourite): I like to add alil nutmeg and vanilla to the batter. I like to pair it with in season fruits: strawberries, otaheite apples, bananas. I like to top with any nuts and seeds I have on hand (I love ground flaxseed sprinkled on top and walnuts!) I love to make a “syrup” or spread of sorts. Its usually some homemade nutbutter with cocoa powder mixed in. Some whipped coconut cream on top is also good (whipped coconut cream works different in the tropics – I’ll share some tips in another post).
- For savoury crepes: I like to have it for breakfast so eggs, ham, sausages and bacon are my go to. Alil drizzle of maple syrup or Jamaican honey is a real treat too.
Sourcing Your Ingredients
If you are in Jamaica, I recommend you get almond flour (not almond meal) from Pricesmart. This has been the most reasonably priced almond flour I have come across in Jamaica. Click the image below to shop the almond flour from their website:
My favourite local cassava flour is from Goldseal. You can get it at most local supermarkets, and I find that it is reasonably priced for such a high quality (its even more refined than Otto’s)! This is what the package looks like:
If you wanna shop on Amazon, here are my highly recommended products. Pick up the almond flour, cassava flour and 12″ skillet on my store:
Please note that I will earn commission from the purchase of these Amazon products. It doesn’t cost you extra, but the income will help me keep this website up and running.
I will be trying 2 other versions for greater accessibility for Jamaicans on a tighter budget:
- a coconut flour version to keep it low carb
- and a full cassava flour (or other starch based flour) version which will not be low carb, but will still be gluten and dairy free. This one may end up being the lowest price point option.
Happy creating! Let me know how it turned out for you! Tag me in your social media posts @nouriched so that I can see your gorgeous crepe creations.