A couple of years ago, I was gluten-free for medical reasons. It was tough at first, giving up all my favorite carbs, but I eventually found some good substitutes. One of my favorites was a flourless crepe. This recipe is so easy and only requires a few ingredients that you probably already have in your kitchen. And it's not just for breakfast!
A healthy alternative to traditional crepes
You can fill these crepes with anything you like, sweet or savory, for a delicious lunch or dinner.
If you're looking for a delicious and healthy alternative to traditional crepes, try making flourless "crepes." These crepes are made with eggs, milk, and a variety of other healthy ingredients, and they're perfect for breakfast, lunch, or dinner. Plus, they're much easier to make than traditional crepes, so you'll save time in the kitchen. And since they're flourless, they're also gluten-free. So if you're looking for a delicious and nutritious way to enjoy crepes without all the guilt, try making flourless "crepes." You'll be glad you did!
6 large eggs
3 tablespoon half and half
2 tablespoon extra virgin olive oil
Non-stick cooking spray
6 oz. goat cheese
12 grape tomatoes, sliced
6 oz. white mushrooms, sliced and sautéed
2 tablespoon fresh basil, chopped
3 tablespoon sliced green onion, green part only sea
salt and black pepper, to taste
6 oz. fresh strawberries, hulled and sliced
1-pint heavy whipping cream*
1-2 tablespoon real maple syrup
1 cup balsamic vinegar
- Directions for maple whipped cream and balsamic glaze are included below.
- In a large bowl, combine eggs, half and half, and olive oil. Whisk until smooth. If desired, season the batter with savory or sweet ingredients. Start with the ones mentioned above.
- Spray a 10” non-stick skillet with cooking spray. Set the skillet over medium-low heat. (You may want to adjust the heat up slightly to just below medium).
- Pour ¼ cup of the egg batter into a pre-heated skillet. Swirl the pan so that the bottom is evenly coated with a thin layer. If any holes appear, add a little more batter to fill them in. Cover the pan and cook until the egg batter begins to set, which should take about 2-3 minutes. Do not overcook.
- Once the crepe is set, gently loosen the edges with a silicon spatula and flip it over. Cook for one more minute and remove it from the pan. Repeat this process with the remaining batter.
- Put your desired filling ingredients in the middle of each crepe. Fold over both sides to cover the ingredients. Serve immediately and enjoy!
To Make Maple Whipped Cream:
- In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, add maple syrup to the bowl and continue blending until the mixture is light and fluffy. Set aside.
To Make the Balsamic Glaze:
- Put 1 cup of good balsamic vinegar in a pot on medium-high heat. When it starts boiling, turn the heat down to simmer and let it cook until the liquid is reduced to ⅓ of its original volume. Keep stirring it so it doesn't burn. Once it becomes thick and syrupy, it's ready to use. Let it cool slightly before using.