One of our absolute favorite breakfast and dessert crepes are Palacsinta’s. I have been worried that I’d not be able to eat them again. That is, until I found the primal pancake recipe! With plenty of eggs and butter in the house, I decided last night was the night to try the tweaking the batter to see if it world work. All the ingredients went together pretty darn well. Just the right consistency. So, I let it chill over night and voila or voál!
- 1 cup cold coconut milk
- 1 cup cold water
- 4 eggs
- 1 tsp salt
- 1 1/2 cups whey protein powder (vanilla or chocolate)
- 1/3 – 1/2 cup coconut flour
- 1/4 cup melted butter
Beat together milk, water, eggs & salt. Add dry ingrediants gradually, beating constantly until smooth. Add melted butter. the consistancey should be that of heavy cream. Refridgerate at least 1 hour or overnight.
Lightly crease a 6-7 in crepe pan. I used coconut oil. Heat pan to medium high. You can bring the temperature as you cook and see how your crepes set up. Pour in 1/4 cup batter to pan and coat the bottom and slight edges of the pan. As the crepe cooks, you can move around the excess batter. Use a spatula to release the edges of the crepes. You know it is time to turn when the entire crepe slides in the pan.
To make turning easy, I actually use 2 frying pans. The small 6-7 inch crepe pan for the first side. Then I flip the 1/2 cooked crepe into the larger heated pan. I count about 20-30 seconds and then remove the crepe from heat.
Stacked cooked crepes on a platter. They will stay good in the fridge for a couple of days.
The recipe above makes about 18-20 crepes
- Calories ~ 65 each
- Total Fat ~ 3 grams
- Carbs ~ 3 grams
- Use Vanilla whey protein.
- cook up scrambled eggs & bacon to stuff the crepes
- add a little fruit or greek yogurt for sweetness
- Use vanilla or chocolate whey protein
- make crepes suzette or some other sweet dessert.