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Wednesday, January 29, 2014

The Egg Crepe | Ketogenic Recipes | Oh My Holy Heck, I Love These

The egg crepe.  It's become my speciality.
It makes appearances in the kitchen about 15 times a day.

Okay.  3 times a day.  That means every gosh dang meal.
Because they're soooo goooood.  And so versatile!

The past 2 months I've joined Brian in a ketogenic diet (diet meaning way of eating, not "let's try to lose a bunch of weight really fast!")  Basically, a ketogenic diet is transforming your body from sugar burning (using carbs) for fuel and turning into a fat burning fuel machine.  That means we've cut out most carbs (staying under 50g a day -you can't even look at a noodle) -mainly starching veggies, grains and sugar- and eating lots of high-fat foods.

It's like Paleo but with dairy.  Not strictly speaking.

Hanyway, this is strictly about the egg crepe, not a cry from the bell tower that I've found the perfect way to eat.  It's just what I'm trying right now.

The Egg Crepe.
I am experimenting with the recipe, but basically I've done it 2 ways.  One with heavy whipping cream, the second with water.  At this point heavy whipping cream wins.  The water based one is very, um watery (just use water instead of cream in the recipe below.  For some reason I kept trying to write "address."  Here's your egg crepe address, folks.  It's where YUMMY lives.)

To serve 2 hungry adults

The Basic Crepe:
3 eggs, beaten with a fork
Roughly 1/4 cup heavy whipping cream poured in beaten eggs, continue mixing

For Sweet:
A few dashes of cinnamon (if desired)
A tablespoon of Truvia (or stevia-derived sweetener)
A few drops of vanilla extract

For Savory:
Ah, heck, this can go so many ways but here is my staple
A dash or so of salt
A few dashes of onion powder

To make it Italian, I love adding dried Italian herbs and a few shakes of red pepper flakes.

Now you've got your crepe mix ready to go.
-In a medium sized pan, stove top on medium-to-nearly-all-out high, melt enough butter to coat.
-Pour in enough egg mix to coat the pan -tilt it around to cover the bottom and not let loose goo just sit there.
-Let cook throughly, almost overly cooked (if it's not firm enough you won't be able to flip it properly)
-With a large spatula, flip and cook on the other side.

If you're adding cheese to your crepe, put it on right after flipping it to allow the cheese to melt nearly all the way.  Add in anything else you'd like to put in the middle.
TIP:  If you're having a stuffed egg crepe, place the filling in the center of the crepe while in the pan, similar to an enchilada so all you have to do is fold the sides over when it's ready.

Examples of egg crepes I can't stop making:  Supreme pizza, chicken enchilada, spinach and mushroom, strawberry creme, cinnamon spice, just plain ol' cheddar like a cheese sandwich.

If you love omelets, tortillas, or just love eggs, you'll flip over these crepes.

Pardon me, I'm off to make another batch.  This will be #3.
And it's only 11am.

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