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Ingredients
Scale
- 2 tbsp Gelatin powder
- 1 cup Water (divided)
- 1 cup Wholesome Yum Blanched Almond Flour
- 1/4 tsp Sea salt (increase to 1/2 tsp for savory)
- 4 large Eggs
- 2 tbsp Ghee (melted; or coconut oil for dairy-free)
- 1 tbsp Besti Monk Fruit Allulose Blend
- 1/2 tsp Vanilla extract
Instructions
- Add gelatin to a small bowl with 1/2 cup of water and let it bloom for 3 minutes.
- Combine almond flour, sea salt, eggs, melted ghee or coconut oil, the remaining 1/2 cup of water, and optional ingredients in a blender. Blend until smooth.
- Incorporate the gelatin mixture into the blender and blend until smooth. If the batter is too thick, add a little more water to adjust the consistency, keeping it slightly thicker than regular crepe batter.
- Preheat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and tilt it in a circular motion to spread the batter into a thin layer. Allow it to cook for 1-2 minutes until the edges are dry, then flip and cook for an additional minute.
- Continue with the remaining batter.
Notes
For a savory flavor, increase sea salt to 1/2 tsp.
Ensure not to thin the batter too much; it should be slightly thicker than typical crepe batter.
Use ghee or coconut oil for a dairy-free version.
- Prep Time: N/A
- Cook Time: N/A
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg