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Low Carb and Gluten Free Egg Crepes
August 10, 2012
Categories: Breakfast & Brunch, Eggs | Tags: gluten-freeBy: Carol Kicinski
When I came across this recipe for low carb and gluten free egg crepes on Carol Kicinski’s site, SimplyGluten-Free, I was immediately sold. I 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.
Carol describes egg crepes as more like a very thin omelet than a crepe. But she uses them as she would a crepe, stuffed with all sorts of delicious fillings. She also uses them as wraps and I even rolls them up, slices them and uses then as noodles.
Carol says you can 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.
These are Carol’s tips for getting the perfect crepe every time:
- 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 organic, cage free eggs from Nature’s Yolk. There really is a difference, not only do they taste better, the eggs beat better and you have a more cohesive mixture.
- 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’t want the mixture to become frothy.
- If adding herbs or other flavorings, mix them in after the eggs have been beaten properly.
- Use a non-stick crepe pan but a small skillet is fine too. Here’s the important part – 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. You want the pan to be hot when the egg hits it so that the bottom will brown.
- Resist the urge to crank the heat up too high – the crepe should be pliable and if the heat is too high the crepes will be crispy instead.
- 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.
- As soon as you add the egg, tilt and rotate the pan so it spreads evenly onto the pan. Do this quickly. If there are little holes or areas where no egg goes, just add a little bit more egg to fill in the holes.
Carol makes her crepes ahead and then reheats them all at once in the microwave or warm oven if needed.
Ingredients:
Gluten free non-stick cooking spray
Ingredients:
1 large organic cage free egg
1 tablespoon water
1 small pinch salt
Preparation:
Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don’t want the mixture to get too frothy.
Heat a small skillet or crepe pan over medium heat until hot.
Spray pan lightly with gluten free cooking spray then wipe with a paper towel so only a thin layer of cooking spray remains (or wipe pan with a small amount of olive oil or butter on a paper towel).
Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicon spatula the best tool for this job) and cook about one more minute then slide crepe out of pan onto a plate. Continue until all egg mixture is used. You can stack these just like you would pancakes.
You can increase this recipe as much as you like. When making a lot of crepes regulate the heat. If it gets too hot the mixture will start to cook to fast and you could have holes in your crepes. Too low and they may become uneven in texture. Medium heat is best and I spray the pan with cooking spray each time I make a crepe.
Servings: A gluten free recipe that makes 3 six inch crepes.
Carol Kicinski is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks, writes and travels. And she does it all gluten-free!
When it comes to food Carol believes the most important thing is for it to taste great! You can find more of her gluten-free recipe at her blog Simply… Gluten-free.
Carol Kicinski is the author of Simply… Gluten-Free Meals and Simply… Gluten-Free Desserts.
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