Its not easy being green!
Especially if you are a crepe, or a wrap, or a tortilla!
Being an advocate of grain free, dairy free & sugar-free, most bread products are out of the question in my diet. I have fond memories of burritos, quesadillas, crepes and lasagna!! But this versatile recipe fills this void amazingly. We made these at my recent Go Primal cooking class and they were a huge hit.
Despite having tapioca flour, which is not all that paleo friendly, they are still gluten-free and theoretically grain free. The crepes are amazingly pliable, and stay that way for a few days. They can be used as tortillas, wraps or lasagna sheets. I planned to use them as tortillas but couldn’t help but eating them, straight out of the pan with lemon & honey – they were such a treat!! Even Master 13 gobbled them up AND they were green!!
The green is entirely optional. You don’t have to add a leaf of silverbeet or spinach. I have a long misguided notion that if it has fibre or green in it, it HAS to be good for you!! For years I have been making chocolate cake and brownies with psyllium just to make them HEALTHY!!! If you have little ones who are green averse, call them Shrek wraps. Instead of silverbeet, a piece of beetroot added to the mix makes beautiful pink wraps for those Barbie lovers!!
Speaking of psyllium, this recipe uses psyllium POWDER not the husks. Psyllium powder is practically impossible to buy in Australia. It is not the same as psyllium husks – this is readily available at the supermarket or health food shop. If you have a Thermomix or spice grinder, you can easily make it yourself by milling a cup of husks on SP 10 for 1 minute. If you don’t, you can get it here.
I have learned that the secret to a good grain free “bread” product uses psyllium powder. It works as a binder and does the job of what gluten might do to the texture of the crumb. Psyllium husks will not work, they are too course. I grind up a batch of psyllium husks into powder and have it readily on hand – the husks mill down to half their volume and become surprisingly dense.50g tapioca flour 30g coconut flour 40g egg white protein powder or 8 eggwhites 1 teas baking powder ½ teas salt 1 tab psyllium husk POWDER 1 tab butter or oil 2 tabs apple cider vinegar 1 large silverbeet leaf or 2 small ones 1 teas honey (or equivalent) – optional 2 cups water Mix dry ingredients and pulse on SP 4, 5 seconds. Add rest of ingredients and blend on SP 8 for 15 seconds. Let sit for 5 minutes. Grease crepe pan and spread out ½ cup portions to make crepes. Cook to lightly golden and flip. The batter will thicken on standing so add some more water if required. By default, I let some of the batter stand for a few hours and it became quite “gloopy”. I spread it out in the pan with the back of a spoon and it cooked up perfectly fine. What will you use your crepes for?