Flourless Walnut Crepes

The trick to making a good crepe is a good nonstick skillet. Then it is just a matter of making a few and getting the hang of it. Once you have it, you can make crepes all day!

This crepe is not just tasty… it is kind of a super crepe. It is high protein, no grains, gluten-free, dairy-free, sugar-free, paleo, and vegetarian. It can be used to wrap anything you like! Savory crepes, filled with vegetables or sweet crepes, filled with berries and cream cheese.  For breakfast this week.. kale and goat cheese … mmm… yep, that is happening.

And the best part… only two ingredients! A little play time in your kitchen and you may be making these spiced up or sweetened. Or subbing out walnuts for a variety of seeds or grains. Any variation which pleases your palate is a good thing. Still, I find myself going back to this ratio of walnuts and eggs. Everything you need for a perfect gf crepe is in these two perfect whole foods. Simplicity is very desirable here.

Special diet note: One complaint I have about some paleo grain replacement foods, is that they are often so eggy. These crepes are paleo-friendly and made with eggs, but the texture is nice, not overly eggy.

Yep… you will likely see this crepe show up on this blog site again… and again.

 

Here’s how…

Other than a little salt, this is all you need for GREAT crepes.

Note: A ratio of 1 egg to 10 g walnut seems to be optimal!

Using a food processor or even a coffee grinder, grind walnuts into flour. I use my magic bullet. Pulse walnuts a little at a time and stop before it turns to nut butter!

Add eggs and a little salt to your walnut flour and thoroughly combine.

That’s it! Crepe batter.

Lightly oil a nonstick heated skillet and pour in about 1/4 c, or a little less, of your batter. Pick up the pan and swirl batter around, if needed, to cover the entire bottom of the pan.

Allow to cook. Watch for the edges to become done; they may begin to curl up a bit.

Gently scoot a wooden or plastic spatula or egg turner under your crepe.

Flip your crepe. If you have not made crepes before, don’t worry if the first couple get mangled. You will get the hang of it in no time.

Your crepe will be cooked in just a couple of minutes. Remove from pan and place on parchment or a rack to cool. You can place a square of parchment between each crepe.

Repeat until all your batter is used.

Crepes can be eaten immediately, or refrigerated, or even frozen. If they are to be stored, place parchment between each one. Then place the stack into a plastic bag and seal.

Flourless Walnut Crepes

Ingredients:

• 50 g raw walnuts – equals about 1 3/4 oz or 1/2 cup
• 5 eggs
• 1/4 t salt

Method

Using a food processor or even a coffee grinder, grind walnuts into flour. I use my magic bullet. Pulse walnuts a little at a time and stop before it turns to nut butter! Add eggs and salt to your walnut flour and thoroughly combine.

Lightly oil a nonstick heated skillet and pour in about 1/4 c, or a little less, of your batter. Pick up the pan and swirl batter around, if needed, to cover the entire bottom of the pan. Allow to cook. Watch for the edges to become done; they may begin to curl up a bit. Gently scoot a wooden or plastic spatula or egg turner under your crepe. Flip your crepe. If you have not made crepes before, don’t worry if the first couple get mangled. You will get the hang of it in no time. Your crepe will be cooked in just a couple of minutes. Remove from pan and place on parchment or a rack to cool. Repeat until all batter is used. You may need to spray a little oil between crepes. I like coconut oil.

You can place a square of parchment between each crepe for storage.

Fill each crepe with anything you like! Savory or sweet.

Yield 1 1/2 c batter. 6-8 crepes, with each about 1/4 c batter or slightly less.

Enjoy!

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