Here you have 5 different types of crepes that you can prepare according to your requirements.
A
4 egg whites
80 ml unsweetened almond milk
10 gr coconut flour
½ tsp stevia powder or pinch of sea salt
coconut oil spray
In a bowl add the egg whites and beat by hand until they are a little frothy. Add the milk and then flour integrating well. If the crepes will be sweet add stevia. If they will be salty add salt. Let stand 5 minutes.
In a small, nonstick pan, over medium heat, add a little coconut oil spray and add a quarter cup of the mixture and stir to distribute the batter. (If it's the large pan, use half a cup as a measure). It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off the heat and reserve. Repeat the same with the rest of the batter.
In a small pan: 5 crepes
In large pan: 2 crepes
Per serving (1 crepe)
Small: Cal: 25.6 P: 3.2 F: 0.6 Cb: 1
Large: Cal: 42.7 P: 5.3 F: 1.1 Cb: 1.6
B
3 eggs
70 ml unsweetened almond milk
½ tsp stevia powder or pinch sea salt
coconut oil spray
In a bowl add the eggs and beat by hand until they are a little frothy. Add the milk and stir. If the crepes will be sweet add stevia. If they will be salty add salt.
In a small, nonstick pan, over medium heat, add a little coconut oil spray and add a quarter cup of the mixture and stir to distribute the batter. (If it's the large pan, use half a cup as a measure). It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off the heat and reserve. Repeat the same with the rest of the batter.
In a small pan: 5 crepes
In large pan: 2 crepes
Per serving (1 crepe)
Small: Cal: 52.5 P: 4.3 F: 3.9 Cb: 0.6
Large: Cal: 104.4 P: 8.5 F: 7.9 Cb: 1.2
C
3 eggs
150 ml unsweetened almond milk
20 gr coconut flour
½ tsp stevia powder or to taste, or pinch sea salt
coconut oil spray
In a bowl add the eggs and beat by hand until they are a little frothy. Add the milk and then flour integrating well. If the crepes will be sweet add stevia. If they will be salty add salt. Let stand 5 minutes.
In a small, nonstick pan, over medium heat, add a little coconut oil spray and add a quarter cup of the mixture and stir to distribute the batter. (If it's the large pan, use half a cup as a measure). It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off the heat and reserve. Repeat the same with the rest of the batter.
In a small pan: 8 crepes
In large pan: 4 crepes
Per serving (1 crepe)
Small: Cal: 44.6 P: 3 F: 3.1 Cb: 1.3
Large: Cal: 89.3 P: 6 F: 6.3 Cb: 2.6
D
2 eggs
120 ml unsweetened almond milk
25 gr whole oat flour
½ tsp stevia powder or to taste, or pinch sea salt
coconut oil spray
In a bowl add the eggs and beat by hand until they are a little frothy. Add the milk and then flour integrating well. If the crepes will be sweet add stevia. If they will be salty add salt. Let stand 5 minutes.
In a small, nonstick pan, over medium heat, add a little coconut oil spray and add a quarter cup of the mixture and stir to distribute the batter. (If it's the large pan, use half a cup as a measure). It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off the heat and reserve. Repeat the same with the rest of the batter.
In a small pan: 6 crepes
In large pan: 3 crepes
Per serving (1 crepe)
Small: Cal: 57.7 P: 2.9 F: 3.7 Cb: 3.7
Large: Cal: 98.7 P: 5.7 F: 5.2 Cb: 7.5
E
4 egg whites
80 ml unsweetened almond milk
½ tsp stevia powder or pinch of sea salt
coconut oil spray
In a bowl add the egg whites and beat by hand until combined. Add the milk and stir. If the crepes will be sweet add stevia. If they will be salty add salt. Let stand 5 minutes.
In a small, nonstick pan, over medium heat, add a little coconut oil spray and add a quarter cup of the mixture and stir to distribute the batter. (If it's the large pan, use half a cup as a measure). It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off the heat and reserve. Repeat the same with the rest of the batter.
In a small pan: 6 crepes
In large pan: 3 crepes
Per serving (1 crepe)
Small: Cal: 16.3 P: 2.5 F: 0.2 Cb: 0.5
Large: Cal: 32.7 P: 5 F: 0.4 Cb: 1
