CSID Turkey Wraps

Turkey Wraps

CSID Turkey Wraps
This unsweetened version of breakfast crepes can substitute tortillas or wraps for a great to-go lunch option. Batch bake with Breakfast Crepes to have plenty of breakfast and lunch options for the week. Additional filling options are noted at the end of the instructions.

Yield: 10, 10-inch crepes

6 eggs
1/4 cup blanched almond flour
2 tablespoons coconut flour
1/2 cup coconut milk
2 tablespoons coconut oil
1/8 teaspoon sea salt
Avocado oil for cooking

1. Combine all ingredients in a blender or food processor aside from the avocado oil for cooking. Blend on high for one minute.

2. Heat a 10-inch skillet on medium-high heat. Add about 1/2 teaspoon avocado oil. You may need to turn heat down after the first couple of crepes to prevent burning.

3. Pour approximately two tablespoons of batter into pan, quickly rotating with the handle to coat pan evenly. You may need to experiment with the proper amount as too much or too little will cause the crepe to crumble upon turning.

4. Cook until bubbly and edges cook through. Using a wide spatula, carefully turn crepe over. Cook second side for just a few seconds. Slide crepe onto a cool plate. Repeat. Cool.

For Turkey Wraps, fill crepes with room temperature cream cheese, sliced deli turkey (no sucrose, dextrose is okay), fresh baby spinach and thinly sliced strawberries.

More Filling Variations-Wraps

  • Unsweetened almond or peanut butter with mashed raspberries
  • Melted cheese
  • Tuna mixed with sour cream or plain yogurt and thinly sliced cucumber

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s