Almond Prosciutto Breakfast Crepes
I love a good crepe especially when it’s savory! I mean sweet crepes are ok once in a while but having something so sweet on the daily is a habit I am very happy to have broken. However if you are looking for a sweet crepe, I’ve got one for you a few posts back
These savory crepes have become a staple in the mornings. They’re fairly quick to whip up and I like to meal prep them the night before so that I know I have a handful of them ready to go in the fridge, waiting for me.
Of course, you may want to make yours on the spot, which is a better option if you’re cooking for guests or a larger amount of people.
Either way, these are an excellent recipe to have on hand. They are allergen friendly with the exception of eggs, are lower in carbs, are paleo and completely sugar free.
What you’ll need:
Almond Flour: Almond flour is made from blanched ground almonds. Do not confuse this for almond meal which includes grinding the skin. Almond meal is course and will not work the same in recipes. Look for fine ground blanched almond flour. If you are allergic to almonds, tigernut flour is an excellent alternative to try.
Cassava: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. It’s flour may also act as a 1:1 flour replace in some recipes as well.
Tapioca starch: Tapioca starch comes from the cassava plant and is the starch of the cassava root. In many cases tapioca can be used interchangeably with arrowroot flour
Arrowroot flour: Arrowroot is native to Guyana, Eastern Brazil, Southeast Asia, Australia and South Africa. Once this tuberous vegetable begins to become starchy, it is harvested, dried and powdered.
Coconut: Coconut flour comes from the flesh of the coconut. It is then dried and powdered. One of my favorite things about coconut flour is that it can be eaten raw! If you don’t like the taste of coconut flour or milk, I assure you it is just because your taste buds have not gotten used to it yet.
Coconut Milk: Unless otherwise stated, I use coconut milk in every recipe. Look for one without guar gum and only two ingredients - coconut milk & water. If it has anything extra added, put it back
Eggs: this recipe does call for eggs. I have not tested an egg free recipe with these flours but it should work. But the ratio of flour to liquid will change. Let me know how it goes if you decide to try it without eggs.
Substitutions (w/ links):
Almond flour: If you’re allergic to nuts or avoiding almonds while on the autoimmune protocol, you can substitute Tigernut flour in many recipes as a 1:1 sub. I usually purchase my almond flour from Trader Joe’s or Anthony’s on Amazon.
Cassava flour: Cassava flour is a fantastic anti-inflammatory plant to use. You may try substituting with tapioca flour which is derived from the cassava root. Or, you may try almond flour as well.
Carob powder: Carob is my go to for sweet treats. I don’t recommend using traditional cocoa or cacao powder because it is more bitter than carob. Carob is naturally sweet and when added to baked goods, creates a nice sweet flavor. When you swap it for cocao powder, you add in a bitterness that requires extra sweetener in each recipe. If you do decide to use cacao instead of carob, I would recommend adding in 1/4 - 1/3 cup coconut sugar, mashed banana or apple sauce to increase the sweetness profile.
Arrowroot flour & Tapioca Starch: These are basically interchangeable in most of my recipes. When indicated, you may swap one out for the other. I purchase thes from almost any grocery store - HMart, 99 Ranch, Whole foods, etc and also on amazon.
Coconut milk: I use a lot of coconut products. If you are allergic to coconut milk, I recommend trying almond or cashew milk. If you are allergic to nuts, you may try making your own nut milk using tigernut flour or making some banana milk with banana and some water.
Ingredients:
3 eggs
1 cup full fat coconut milk
2 tbsp melted coconut oil
5 tbsp water
1/3 cup almond flour
1/3 cup cassava flour
3 tbsp tapioca starch
More coconut oil for cooking the crepes
FILLING:2 slices prosciuto
2-3 scrambled eggs
3 large spoonfuls of coconut yogurt
1 dill pickle
Troubleshooting: If your batter feels too thin, add in an extra tablespoon or two of cassava flour or coconut flour to thicken it up. Alternatively you may thin it out by adding an extra 2-4 tbsp water if the batter is too thick.
Preparations:
Beat three eggs together in a large bowl. Then, add in the coconut milk, melted coconut oil, water and whisk until smooth. Next, add in your flours. Then, stir until you have a nice pourable consistency.
The key here is to create the smoothest and thinnest possible batter. That way, when you pour it onto your hot pan, it will easily spread.
Once you have your batter ready, heat a skillet over medium and add some coconut oil to it. Once it is hot to the touch and water pops off of it when gently sprayed, you can start cooking.
Using a large ladle, slowly pour the batter onto your skillet as you lift it off the fire and swirl the pan in a circle, allowing the batter to slide to the edges of the pan. This method works best when you literally take your pan off of the hot stove and into the air. As you work the batter to the edges of the skillet, continue to slowly pour more from your ladle and onto the pan as it spreads.
Cook on one side for three or so minutes. Then use a spatula to flip it over. Repeat on the other side. If you make large crepes, this recipe will make four large ones. Repeat this method with the rest of the batter.
Once you are ready to consume, reheat a crepe on the stove or microwave. Then, plop on a few spoonfuls of coconut yogurt followed by the eggs, prosciutto & dill pickle. Consume immediately.