for something fruity, warm, sweet and spiced, these low-carb, gluten-free crepes can be enjoyed as a dessert, or as the occasional breakfast treat.
First published at www.transformationcookbook.com
Ingredients:
4 granny smith apples, sliced
2 tbsp stevia
1 tsp ground cinnamon
1 tsp orange rind, grated
1 tsp lemon rind, grated
1/4 cup sultanas
3/4 cold water
10 walnuts, crushed (optional)
honey or maple syrup (optional)
Poppy seed crepes:
2 cups egg whites
1 whole egg
1/4 cup milk
rock salt
2 tsp poppy seeds
Step 1: in a medium-sized saucepan, add apples, sweetener, cinnamon, orange and lemon rind, sultanas, walnuts and water. cover with lid and cook on a medium heat until apples have softened (5-6 minutes). set aside to cool.
Step 2: in a large bowl, whisk together egg whites and egg. gradually add the milk and salt; continue to whisk until smooth. stir in poppy seeds.
Step 3: spray a non-stick frying pan with oil and warm up over a medim-high heat. pour 1/2 a cup of the crepe mixture into a frying pan. tilt pan and swirl with a circular motion so the crepe mixture is paper-thin and coats the base of the pan.
Step 4: cook crepe for 1-2 minutes until the bottom is light brown. loosen with a spatula underneath and flip over. cook for another 1-2 mins on the other side. transfer crepe to a plate and repeat process until all mixture is used. makes 8 crepes.
Step 5: spoon 2 tbsp of stewed apples onto one quarter of each crepe. fold in half, then fold again to form a triangle. alternatively you can roll the crepe up. drizzle lightly with maple syrup or honey (optional).
TIPS:
• for extra decadence you can top with yogurt or ice-cream. to boost your protein intake, combine yogurt with 1-2 tbsp of vanilla protein powder.
• you can substitute home cooked stewed apples with a can of pie apples.
