Breakfast Crepes

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Crepes are great because they can go both ways… Sweet or Savory!

While I prefer savory breakfasts… these sweet crepes did not disappoint. They are airy, soft and flexible without being overly delicate.
I prepared them with banana, pecans, coconut flakes, cinnamon, maple syrup & pistachio crumbles… yum!

Next time I’m going to go savory with dairy free hollandaise, poached eggs & wilted greens.

Breakfast Crepes
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700 calories
103 g
558 g
21 g
24 g
5 g
453 g
1011 g
21 g
0 g
14 g
Nutrition Facts
Serving Size
453g
Amount Per Serving
Calories 700
Calories from Fat 187
% Daily Value *
Total Fat 21g
33%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 558mg
186%
Sodium 1011mg
42%
Total Carbohydrates 103g
34%
Dietary Fiber 4g
18%
Sugars 21g
Protein 24g
Vitamin A
17%
Vitamin C
2%
Calcium
25%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large brown eggs
  2. 1/2 cup filtered water
  3. 1 tbsp honey (optional)
  4. 1 tsp vanilla (optional)
  5. 1/2 cup Tapioca Flour
  6. 1/2 cup arrowroot starch
  7. 1 tbsp Coconut Flour
  8. 1/2 tsp baking soda
  9. 1/2 tsp Baking Powder
  10. pinch of salt
  11. 1 tbsp golden flax meal (optional)
Instructions
  1. Whisk 3 eggs together in a large bowl then add in water, honey & vanilla.
  2. Measure out all dry ingredients and add in as well.
  3. Whisk to combine.
  4. There shouldn’t be too many, if any, lumps in the batter- but don’t over mix.
  5. If there are, it’s ok at this point.
  6. Set mix in fridge for 15-20min.
  7. This is a good time to prepare what you’re going to put in your crepes- fruit, eggs, meat etc.
  8. Heat a 8-10 inch skillet on medium-high until hot.
  9. Spray with coconut oil.
  10. Use a ladle (full 4oz ladle) to pour mix in to pan, pour it in a circular motion distributing it evenly.
  11. You may also rotate pan to spread the mix.
  12. It will begin to cook quickly.
  13. Lower the heat to medium.
  14. Once it looks dry around all the edges and you can see its cooked- very gently with tongs or a spatula flip it over- it won’t break easily but you don’t want it to fold so you may want to use two spatulas.
  15. Flip it over and cook on other side for just a minute or two.
  16. When done slide it out of the pan on to a flat surface. I would use parchment paper to separate crepes if you’re going to stack them.
beta
calories
700
fat
21g
protein
24g
carbs
103g
more
The Castaway Kitchen http://thecastawaykitchen.com/

 

*update: I made savory crepes…. amazballs!
I omitted the vanilla & honey. I was out of tapioca flour so I just used 3/4 cup arrow root and a HEAPING tbsp of coconut. It worked really well!

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