Karen
4/20/2019
9:25:06 PM | |  | |
Hi Everybody,
Here's a great recipe to sub for bread, wraps, pancakes, etc. It's easy too!
Crepes
One can of Thai Kitchen coconut milk
Enough water to make the coconut milk two cups
4 organic eggs
3 tablespoons of grass fed butter, melted
Stevia to taste
1 teaspoon sugar free / alcohol free vanilla or a scraping of a vanilla bean
One half teaspoon salt
One and a half cups of sifted almond flour
Open the can of coconut milk and pour it into a two cup measuring cup. It won’t quite be two cups so add water until you get to the two cup mark.
Pour the coconut milk into a large bowl and add four eggs. Mix with electric mixer until blended. Add the stevia, vanilla, and salt and mix well. Add the sifted almond flour a little at a time until incorporated.
Heat up a little butter in a skillet and swirl it around. Ladle enough batter to allow it to cover the bottom of the pan. Let it sit and bubble up some…watching that it gets a little dry on top. Then flip it. However…this is more easily said than done. It’ll take some practice, but even if you do spill some out onto the stove and your first couple of crepes are kind of ragged, it won’t matter…they’ll still taste good.
You can fill these with almost anything sweet or savory (within our diet parameters). I melted some butter in a small bowl in the microwave and then added some stevia and cinnamon. That was spread on my open crepe while still hot and rolled up. It was delicious!
I don’t have the exact net carb count for each crepe, but if you use the Thai Kitchen brand of coconut milk, then the whole recipe will come out to 23 net carbs. However…it makes a LOT and I’m thinking the whole recipe would probably make ten to twelve crepes. This would make each crepe come out to two net carbs, more or less.
Enjoy!
Love,
Karen
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