These have hidden collagen and are higher in protein than regular crepes as well as being sugar, gluten and dairy free. Tip to turn them into thick American style pancakes included in the recipe!
I like to call these “good for you” crepes. Not that the rest aren’t good for you, they are definitely good if they make you happier – that is quite a thing! But these are particularly good as they have added collagen to nourish your skin, hair and nails, as well as help with digestive issues associated with inflammation in the gut and permeability. Issues that people who suffer with food intolerances and autoimmune diseases want to mitigate.
I decided to make these ahead of pancake Tuesday just because why not, and also because I wanted to share the recipe in time for all of you looking for a gluten-free and/or dairy-free recipe to use this week.
Where I grew up we eat thin pancakes or crepes called “filloas” at this time of the year coinciding with carnival (and shrove Tuesday). Filloas are thin and crispy and the biggest difference with crepes is that filloas are cooked in pork lard and have water, blood or broth instead of milk (I must admit I never dared to try the blood ones, but hey, if you feel like trying them… go for it!). Nowadays I still like my crepes thin, just because it’s how I remember them from my childhood, however, I know many of you prefer thicker versions like the American-style pancakes so I included below the extra ingredients to make thick ones.
By the way, these happen to be also paleo friendly as they use coconut flour, tapioca starch and nut milk, so no grains or soya.
Easy blender good-for-you crepes recipe
Servings: 2 | Preparation time: 5 min | Cooking time: 10 min
- 2 – medium eggs
- 100 ml – egg whites
- 60 ml – dairy free milk (almond, hazelnut or light coconut milk ideally)
- 2 tbsp – coconut flour
- 2 tbsp – tapioca starch
- 1 tbsp – collagen
- 1/4 tsp – sea salt
- Freshly ground vanilla beans
- Coconut oil, lard or ghee for greasing the pan
Additional ingredients for American-style pancakes:
- 1/2 tsp – apple cider vinegar
- 1/4 tsp – bicarbonate of soda
- Pour all the liquid ingredients (milk and eggs) in the blender. Blitz for 2 seconds. You don’t want to blitz for long so the eggs don’t foam too much. If you are making American-style pancakes add the vinegar too in this step.
- Add the dry ingredients. Blitz again. Check that there aren’t lumps. If they are, keep blitzing 1 or 2 seconds at a time.
- Grease a non-stick pan with your preferred fat. I used a brush to spread the coconut oil well throughout the entire surface of the pan (you’ll have to keep greasing the pan after each crepe so better not to use your fingers when the pan is really hot).
- If you are making thin crepes:
- Shake the remainder batter.
- Repeat steps 3, 4 and 5 until you finish all the batter.
Turn the heat to high. When the pan starts smoking pour a bit of the batter and quickly spread throughout by tilting the pan to make a very thin layer. Leave to cook for about 30-40 sec or until the edges start to come off and roll in.
Flip by lifting the crepe from the edge or with the help of a spatula. Cook the other side for about 20 seconds. Remove and leave aside.
If you are making thick pancakes:
Turn the heat to medium-high. When hot pour enough batter to cover the entire surface. Your pancake should be around 1-2 mm thick to start with and it will get thicker and grow as it cooks.
When the edges start to come off and the pancake moves if you shake the pan (after 1 or 2 min depending of the thickness), flip with the help of a spatula. Cook the other side (30 sec to 1min), remove and leave aside.
Eat immediately or keep for later. You can also reheat them all together in the same pan if eating later. Divide in two plates and top them with your favourite things. I served them with bacon, blueberries and a tiny bit of maple syrup.