Lower-Carb Tropical Crepes


Welcome to Curts Delectables!
Today we have a wonderful light Crepe for you! Enjoy!

Recently I have found out that I am diabetic. Anyone who knows my cooking knows I love to eat. As you can Imagine that was a large blow to my eating habits. I am now learning to cook an entirely new way that is more on the healthy side.

I made these for my Mother Claudia @Whats Cooking Italian Cuisine, my wife Jennifer and our Children. I hope you love them too! From my Family to yours happy cooking!






Lower-Carb Tropical Crepes Recipe

4 eggs, beaten
1/4 cup coconut flour
1/4 cup coconut milk
1 tablespoon honey
1 teaspoon vanilla extract
½ Teaspoon ground cinnamon
Coconut Cooking Oil Spray to coat pan

Instructions:

Beat eggs, coconut flour, coconut milk, honey, vanilla extract, and cinnamon together in a bowl until no longer lumpy.  Preheat pan to med heat 5 - 8 minutes.

Spray 10-inch skillet with coconut oil non-stick spray and place pan over med heat. Ladle the batter into the pan until the batter evenly coats an 8-inch circle at the bottom in a thin layer. Cook until the top of the crepe shows bubbles and the bottom has turned light brown, about 30 seconds. Place spatula around the edge of the pan to loosen; flip crepe and cook until the other side has turned light brown. Repeat with remaining batter.

Makes Approx. 5 Crepes

Fill with whatever kind of fruits you like (mango, blueberry, strawberry, banana, raspberry, apple, pear or whatever!) Top with either powdered sugar or whipped cream or both!


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