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
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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 |
Directions
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.
- 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.
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These look absolutely delicious! YUM! Thanks for the recipe!
Looks like an awesome recipe.
If you dont have arrowroot powder on hand is there a substitution that can be used instead?
I made these using 1 teaspoon tapioca flour/starch in place of the arrowroot with amazing results!
Any other suggestions?
Yay! I’ve been looking forward to this recipe! Thanks so much!!
Looks like a great recipe. I’d love to try the lasagna with them!
Can you tell me where you got that Le Creuset pan? Love it!!
Wow, those look beautiful! I need to find some coconut flour and then I’ll be giving them a try. Thanks!
You said 16 egg whites is a ton..did you mean 6?
I think she meant that 16 egg whites in her original egg-white only recipe was a ton. These look great! definitely going to make them within the week!
Love this recipe, Danielle! Looking forward to trying it, especially for lasagna!
xo,
Shirley
Thank you!
Bookmarking these, they look great! I’m just going to google what SCD legal means. I’m very new to the paleo lifestyle I’ve been slowly cutting out grains through the week. Going to have to go cold turkey at some point. I’m unsure of what I will blog about then. haha.
Have you ever tried making these into tortailla “chips” ? By cutting them in triangles and frying in coconut oil or something?? I think I am going to try today.
Some people have but I haven’t yet. Let us know how they turn out!
I don’t have homemade almond milk and only have access to the nasty ingredient store bought stuff. Do you think canned coconut milk would work for this recipe?
Yes it works, they’re just a little more moist because the fat content is higher on coconut milk. Try cutting the oil on half
These look delicious! I have a crepe maker to cook them on, even. I look forward to giving these a try one day. I’m limiting sweets right now, but DO plan to try these eventually.
question: pan size?
these looks super. thanks for the recipe and ideas
These are amazing!
These look amazing and I’m so excited to give these a try after my Whole30 is behind me.
ALSO, I’m so excited you are going to Paleofx!! I am going too and I’m so excited to meet all my fellow Paleo food bloggers.
I hope everything with the book is going well too.
I just made these tonight using half-n-half and olive oil, and I cut the recipe in half. (That’s a lot of halves in one sentence–whew!) I ate one plain, two of them with a bit of jam and peanut butter, and stuffed one with bacon, eggs, and cheese and had a breakfast burrito. And I still had two left after that! They held together well to the smearing of peanut butter and were a nice vehicle for the filling. All-in-all, they tasted a bit like a very thin omelet, which is fine by me since I am content to eat eggs for every meal. I will definitely make these again to use for burritos or crepes. Thanks for a simple, quick recipe!
Has anyone tried to freeze these?
Do you think this would work with a different kind of flour (like maybe almond meal)? I’m allergic to coconuts but these look great.
These were great! My family liked them even better than the all egg white version (though they were a hit, too). I made a double batch and we had half for supper as tortillas with steak and peppers, and the other half will be crepes for breakfast in the morning.
Awesome! They’re pretty similar in my opinion, but it’s nice to use full eggs! Glad to hear they liked them for tacos.
FInally a GF low cal wrap!!! I made these the other day and they turned out thicker than my usual crepes so they didn;t wrap well. I added more liquid and didn;t seem to help a whole lot. Any suggestions?
I have tried making similar but every time they turn out too thin or just tear in the pan or are not strong enough to do anything with. HELP!
For some reason I didn’t have good luck with your original version but I just tried these tonight. They are delicious and so easy to cook (I have the same pan as you). I had to sub coconut milk because it’s all I had and I knew I was going to use them for the almond butter and banana. Wow, so good!
So happy you liked these! They are definitely less finicky than the original version
I don’t care for the taste of coconut so I added cinnamon and walnuts plus a little bit of applesauce. Loved it.
I made these yesterday. They were amazing!! Thank you!
Can’t wait to try. The ingredients are simple and they look like real tortillas.
What brand of Coconut Flour do you recommend?
Can you freeze these?
Could I use regular organic cow’s milk instead of the almond milk?
A delicious crepe recipe that works. Thank you!