Best South Beach Style Flourless Tortilla Crepe Recipes
FLOURLESS CREPES
I am in the first phase of South Beach and wanted to find something that I could have for breakfast with my 1 yr old that was quick,easy (tasted good) and was more than just scrambled eggs. Plus as my mother-in-law is a celiac (can't eat anything with gluten), I'm always trying to create things for her enjoyment as well. I filled it with the SB mocha creme and it hit the spot. I plan to make later today with out the vanilla and splenda and maybe add a pinch of salt to use as a wrap for lunch. Hope you like it!
Provided by Chef C.H.
Categories Breakfast
Time 5m
Yield 3 crepes, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
- Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
- Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
- Cook about 1 min until nicely set and slightly browned - the top will look cooked.
- Flip to brown the second side.
- Remove from pan onto waiting plate and repeat until batter is gone.
- Fill with your choice of toppings - fruit, ricotta cheese, etc -- .
FLOURLESS CREPE TORTILLAS
These paleo tortillas are soft, pliable, and sturdy enough to be used for wraps or soft taco shells. You can even use them as wrappers for sweet fillings! Use immediately or wrap stack of tortillas in a paper towel and store in a resealable plastic bag in the fridge for a few days. Tortillas will still be soft and pliable right out of the fridge.
Provided by A Day In the Kitchen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 11m
Yield 9
Number Of Ingredients 6
Steps:
- Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
- Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.3 g, Cholesterol 85.1 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 67.1 mg, Sugar 0.2 g
SOUTH BEACH STYLE FLOURLESS TORTILLA CREPE
I tried the South Beach pancakes and am now determined to come up with a crepe/tortilla that I can use to roll my lunch meat and lettuce, etc. in for lunch. Tried it out today - I like it so far. Please try this out when you can and let me know what you think!
Provided by Chef DRAN
Categories Lunch/Snacks
Time 35m
Yield 4 crepes, 4 serving(s)
Number Of Ingredients 3
Steps:
- Blend all ingredients with a submersion blender or in a blender (this helps break down the grainy bits of ricotta.
- Heat a non-stick 8" skillet over medium-low heat (I used Calphalon's crepe pan).
- Spray with Pam.
- Pour 1/4 of the mix into skillet - turn pan until coated.
- Cover for 2 minutes (this helps to set the top a bit and makes flipping easier).
- Check crepe to see if bottom is browned.
- Flip when slightly brown.
- cook another 1 - 2 minutes.
- Move to a baking sheet lined with silicone baking mat and into a 200 degree oven for 10 minutes.
- Flip and bake another 5 - 10 minutes move to a cooling rack - cool completely.
- These make a nice roll up - but don't fill too much - they'll break!
Nutrition Facts : Calories 86.3, Fat 5.5, SaturatedFat 2.3, Cholesterol 165.6, Sodium 80.8, Carbohydrate 1.4, Sugar 0.4, Protein 7.3
SOUTH BEACH DIET BREAKFAST CREPES WITH RICOTTA COCOA FILLING
A sweet and filling breakfast for the low carb dieter. For those following the South Beach Diet, this is Phase I friendly. This recipe is adapted from an online SBD forum.
Provided by TheDancingCook
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- For the crepe mix, beat the eggs in a small mixing bowl and add the remaining ingredients and beat until well blended.
- Spray a small skillet, crepe or omelette pan with non stick cooking spray.
- Pour the crepe mixture into skillet/pan and cook on medium heat until almost cooked through.
- Meanwhile, combine together the crepe filling ingredients.
- Flip crepe and cook just a bit more; put filling mixture in a line down the middle and roll crepe over top and cook until done.
- *You can also flip this like a pancake and top it with the ricotta filling, rather than rolling it over.
- *Top with sprinkled ground cinnamon, sugar free syrup or a squirt of Redi Whip, optional.
TORTILLA CREPES
Try our lovely Tortilla Crepes, stuffed with strawberries and cream cheese and then drizzled with tasty maple syrup. Tortilla Crepes are a brunch dish that'll make 'em ooh and ahh!
Provided by My Food and Family
Categories Dairy
Time 20m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Reserve 2 tsp. sugar. Toss strawberries with remaining sugar.
- Spread tortillas with cream cheese. Spoon 1/4 cup strawberries onto each tortilla; fold in half. Whisk egg, milk and reserved sugar in pie plate until blended.
- Heat oil in large skillet on medium-high heat. Dip filled tortillas, 1 at a time, in egg mixture; cook 1 min. on each side or until lightly browned on both sides.
- Serve topped with remaining strawberries and maple-flavored syrup.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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