Sweet or Savory Flourless Crepes

Sweet or Savory Flourless Crepes

Crepes are a popular French dish made with a combination of flour and eggs.

This gluten-free recipe omits the flour and yields delicious low-carb wraps you can enjoy with your favorite sweet or savory fillings.

Savory combinations are a great way to enjoy leftovers the next day. You can use grilled steak, roasted chicken, and/or your favorite cheese and top with caramelized onions, sautéed mushrooms, and/or roasted veggies for a quick and delicious breakfast or lunch. Or, try drizzling fresh strawberries and bananas with a rich balsamic glaze and homemade maple whipped cream for a yummy, sweet treat.

Tip: For savory crepes, add salt, black pepper, garlic salt, and/or dried herbs to the batter before cooking. For sweet crepes, why not try adding some ground cinnamon, vanilla extract, and/or a drizzle of maple syrup?

Preparation time: 5 minutes
Cooking time: 20 minutes
Yields 6 crepes

Sweet or Savory Flourless Crepes Batter Ingredients:

  • 6 large eggs
  • 3 T. half and half
  • 2 T. extra virgin olive oil
  • Non-stick cooking spray

Sweet or Savory Flourless Crepes Fillings: (as pictured)

Savory:

  • 6 oz. goat cheese
  • 12 grape tomatoes, sliced
  • 6 oz. white mushrooms, sliced and sautéed
  • 2 T. fresh basil, chopped
  • 3 T. sliced green onion, green part only
  • Sea salt and black pepper, to taste

Sweet:

  • 6 oz. fresh strawberries, hulled and sliced
  • 1 pint heavy whipping cream*
  • 1-2 T. real maple syrup
  • 1 c. balsamic vinegar

* The directions for maple whipped cream and balsamic glaze are included below.

Sweet or Savory Flourless Crepes Directions:

Combine eggs, half and half, and olive oil in a large bowl and whisk until smooth. If desired, season batter with savory or sweet ingredients as described above.

Lightly spray a 10” non-stick skillet with non-stick cooking spray and set over medium-low heat. (You may want to adjust heat up slightly to just below medium).

Pour ¼ cup of egg batter into pre-heated skillet and swirl pan to evenly coat the bottom with a thin layer. If any holes appear, add a little more batter to fill. Cover pan and cook until egg batter begins to set, approximately 2-3 minutes. Be careful not to overcook.

Once set, gently loosen the edges with a silicon spatula and flip the crepe, being careful to not break or tear it in the process. Cook for one minute more and remove crepe from pan. Repeat with remaining batter.

Place desired filling ingredients in the center of each crepe and fold over both sides to cover.

Serve immediately.

To Make Maple Whipped Cream:

In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.

To Make the Balsamic Glaze:

Heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use. Cool slightly before using.

Taco-Stuffed Portobello Mushroom Caps

Taco-Stuffed Portobello Mushroom Caps

 Taco-Stuffed Portobello Mushroom Caps Ingredients:

6 large Portobello mushroom caps, stems and gills removed
3 T. extra virgin olive oil
1 lb. ground beef
2–3 T. taco seasoning*
½ c. water
10 oz. four cheese Mexican-blend, finely shredded
4 green onions, green part only, finely sliced
½ pint grape tomatoes, washed and cut in quarters
1 avocado, seed and skin removed, cut into small chunks

Sides (optional)
salsa
guacamole

  • see bonus taco seasoning recipe below

Taco-Stuffed Portobello Mushroom Caps Directions:

Preheat oven to 375 degrees.

Line a rimmed baking sheet with parchment paper. With a pastry brush, brush olive oil on outside of each mushroom cap, and around the interior and edges. Set finished caps on lined baking sheet and set aside.

Over medium-high heat, brown ground beef in a large skillet until no longer pink inside. Carefully drain off excess fat and return to heat.

Add 2-3 T. taco seasoning mix and ½ cup water to skillet. Stir to distribute taco seasoning evenly. Cook on medium-high heat for 5-7 minutes or until excess water cooks down, stirring occasionally. Remove from heat and cool for a couple of minutes.

Divide the seasoned beef among the 6 mushroom caps. Add approximately 1 oz. of shredded Mexican cheese to each cap and top with sliced green onions.

Place baking sheet on middle rack of oven and bake for approximately 15 minutes, until cheese is melted. Remove from heat and cool for a couple of minutes before serving.

To serve, top with chopped tomatoes, avocado, additional cheese, and green onions. For added crunch, serve with baked sweet potato chips.

Notes re Taco-Stuffed Portobello Mushroom Caps:

These delicious low-carb stuffed Portobello mushroom caps are really easy to make and deliver lots of great flavor.

To prepare the mushroom caps, gently remove stems by hand. Next, scoop out the gills with a spoon and discard. This will give you more room to add your toppings, plus it will remove the residual grit that can occasionally accumulate there.

For the taco seasoning, you can use either your favorite prepared blend or make up a batch of this easy homemade version that can be stored in an airtight container for up to six months.

Yield: 6 servings
Total Prep Time: 30 minutes

  • Bonus taco seasoning recipe

 Homemade Taco Seasoning Mix

This recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.

Ingredients:

2 T. chili powder
1 T. ground cumin
1 t. ground coriander
2 t. garlic powder
½ t. crushed red pepper flakes
1 t. smoked paprika
1 t. salt
2 t. black pepper

Combine all ingredients in an airtight container and shake well to combine. Use 2 – 3 tablespoons per pound of ground beef (use more or less according to individual taste preferences).

This recipe can also be made in larger batches. Store unused amounts in an air tight container for up to 6 months.

Bacon,  Goat Cheese & Basil Stuffed Chicken Breasts

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts

 

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts Ingredients:

2 T. extra virgin olive oil
4 6-oz. boneless, skinless chicken breasts
4 oz. goat cheese, divided
6 strips of cooked bacon, crispy and crumbled
6 basil leaves, rolled and sliced thin
Salt and pepper, to taste
1 c. balsamic vinegar

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts Directions:

Preheat oven to 375 degrees.

Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.

Season the exposed surface with salt and pepper, then add 1/4 of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.

Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.

Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.

A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about 1/3 of its original volume. It will form a thick, syrupy consistency when it is ready.

To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.

Preparation Time: 15 minutes
Cook Time: 25-30 minutes
Serves: 4

Cheesy Bacon Wrapped Turkey Rollups

Cheesy Bacon Wrapped Turkey Rollups

Cheesy Bacon Wrapped Turkey RollupsCheesy Bacon Wrapped Turkey Rollups Ingredients:

8 turkey breast cutlets, turkey breasts cut open and pounded to an even 1/4-inch thickness (about 1 pound)
salt
freshly ground black pepper
3 garlic cloves, finely minced or grated
2 teaspoons dry basil (or 2 tablespoons fresh basil, finely chopped)
8 slices Provolone cheese
16 slices ham, thin
16 slices bacon, thin

Cheesy Bacon Wrapped Turkey Rollups Instructions:

Preheat oven to 375 degrees.

Place turkey cutlets on a sheet of heavy duty aluminum foil and divide the seasonings evenly between each piece (salt, pepper, garlic, and basil). Put one slice Provolone cheese on top of each turkey cutlet and two slices of ham on next.

Roll up the cutlet tightly to form a log; roll them up so they’re shorter not longer (it all depends how your turkey breasts pounded out.) Then wrap two slices of bacon around the rolled up cutlet, being careful to keep the turkey tightly wrapped.

Roll the aluminum foil up around the turkey cutlet so it’s sealed tight.

Put on a baking sheet and cook in preheated oven at 375 degrees for 30 minutes. Remove from oven and, being careful of the steam, open the foil and roll the cutlet out onto the baking sheet; discard the foil.

Turn the oven up to 400 degrees and put the exposed bacon-wrapped cutlets back in the oven for 15 to 20 minutes or until the bacon is browned.

Makes 8 cheesy bacon wrapped turkey rollups, but is easily doubled, tripled, or more.

You can also cut the turkey cutlets into smaller sizes and use this for an appetizer, rather than a buffet entree.

Low Carb Christmas Almond Sugar Cookies

Low Carb Christmas Almond Sugar Cookies

Christmas Almond Sugar Cookies Ingredients:

1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating

Christmas Almond Sugar Cookies Instructions:

Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking
mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed.
Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with
additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2
minutes on baking sheet then remove to wire racks to cool.

Enjoy this lo-carb recipe this Christmas.

Christmas Almond Sugar Cookies