Low-Carb Crêpes

La Carihuela is a cute beachside neighbourhood in Torremolinos where we spent our first six days in Spain. We decided to begin wintering there because we have friends there and it is slightly warmer than San José. It also has a lovely pedestrian promenade surrounded by many of restaurants and shops. Although it is rather touristy, you can find good, reasonably priced grocery stores and some cute local shops not far from the promenade. We had a marvellous time with our friends Andy and Mark touring their favourite spots, often walking more than 20,000 steps! 

A little reprieve from walking and walking

Lunch in Torremolinos

Our Spanish Gang

Our Spanish Gang

Spain does not have the variety of ethnic restaurants as Toronto does, so some of our ethnic fav’s had to be put on hold, like crêpes. Crêpes are one of my all-time favourites! They are so versatile from sweet to savoury, but to be perfectly honest, I prefer savoury. And the Croque Madame Crêpes surely hit the spot. These low-carb crêpes are the closest to the real thing I have found. You should not make the batter too far in advance like the traditional crêpe as the lupin flour absorbs too much of the liquid ingredients, ten minutes is just about perfect. These crêpes are a bit more delicate than standard crêpes, you’ll want to use a good non-stick pan lightly oiled on medium to low heat.

Makes 2 crêpes, to make more just multiply the ingredients by the number of crêpes you require.

Ingredients:

• 2 eggs
• 45 mL soda water (or more)
• 2 tbsp oat fibre
• 2 tbsp lupin flour
• 2 tbsp vital wheat gluten
• Salt

Directions:

1. Combine all of the ingredients in the jar of your blender (I used an immersion blender) and blend until smooth. Allow to sit at room temperature for a maximum of 10 minutes. The batter should coat the back of a spoor lightly, if it’s too thick, add a bit more soda water and blend again. Use immediately.
2. Use a good non-stick pan lightly oiled on medium to low heat to cook these crêpes. Cook them until the edges shrink away from the pan, and flip and cook another minute longer.  Cover cooked crêpes with a clean tea towel until you are ready to serve them (they dry out rather quickly so if you want to keep them warm, cover with a damp tea towel).

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