Crepes…or tortillas…or lasagna noodles (grain-free, paleo)
The most frequent question I get from readers when they view my original grain-free tortilla recipe, is “what can I do with all of the leftover egg yolks?” First off, I frequently use the organic free-range egg whites in the carton just for convenience sake, but a handful of yolk recipes immediately come to mind: Paleo mayonnaise, Vanilla Ice Cream, Banana Cream Pie, Berry Tart with Vanilla Bean Custard just to name a few!
However, I do recognize that 16 egg whites is a TON and has been a turn-off to some people so I’ve created a whole-egg crepe recipe as well. You’ll notice a new ingredient that I rarely use, arrowroot powder. I’ve played around with it in the past and never cared for it much, but it provides an elasticity to these crepes that just the coconut flour cannot provide. You can substitute it with 1/2 extra teaspoon coconut flour if you’d like, but the crepes will be a little more delicate and may tear in spots when you fold them. I figured Robb Wolf would have something to say about arrowroot and I was right. He gives a brief description of it here and says it’s ok to use, but I still don’t like to use it often because it is not SCD legal. I can’t wait to hear Rob speak at Paleof(x) this year. I’d love to just sit down over dinner and pick his brain for hours. Luckily he is giving a seminar at the conference so I’m coming with my notebook in hand and will soak up every ounce of information to relay back to you.
I still prefer to use the old recipe for enchiladas and tacos because it has less of an egg-taste to it, but these crepes are incredible with a sweet filling such as almond butter and bananas and also still work great for the savory. We made lasagna with them last week and it turned out every bit as good!
Some fun filling ideas for you:
- Almond butter and sliced bananas
- Berries with lemon juice and a drizzle of honey (top with coconut whipped cream for a special treat!)
- Scrambled eggs, sausage and sautéd veggies
- Blueberry Jam with chopped nuts
- Ingredients (yields 10 crepes)
- 6 large eggs
- 1 cup unsweetened almond milk
- 3 tablespoons coconut flour, sifted
- 2 teaspoons coconut oil, melted
- 1 teaspoon arrowroot powder
- ¼ teaspoon sea salt
- Coconut oil or butter for pan
- Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
- Heat a crepe pan or skillet with enameled surface over medium-high heat.
- Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
- Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered.
- Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
- Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.