Cauliflower Crepes
Yum
Cauliflower Crepes are low carb egg wraps with roasted cauliflower and almond slices, served with clotted cream. Delicious healthy vegetarian meatless week dinner recipe !
It couldn’t be easier! If you are crepes fan, these are so easy to fold with cauliflower or any other roasted vegetables and almond slices. This is another easy week dinner served with clotted cream and sprinkled with your favourite savoury spread for the best results.
Here’s how small your florets should be before roasting:
The quantites below are for three adults. With two pancakes left, I had great office lunch next day. It is such an amazing dish: you are not tired or hot after having your lunch or dinner. It is so important while the heat is on also!
Roasted almonds could be used in both savoury and sweet versions:
We are used to make super thin crepes with crunchy edges. If intended for desserts, we add some sugar into the batter but for this version, sugar is skipped. I add just a pinch of salt and mineral / sparkling water to combine with milk so the crepes are light and easy to fold. Perfect wraps for any savoury stuffing you can think of. Manicotti Crepes with Pulled Pork are one of such a great recipes made from scratch.
If you plan to make this easy made crepes recipe with cauliflower for 6 people, just double the ingredients. Please have in mind it needs more time then. The crepes are not hard to do once you’re skilled. However, more crepes, more minutes!
Also, there is an interesting crepes recipe with a twist ( I used fruit juice instead of milk and here is the result, so kid friendly:
And, if you are crepes fan, here are some great ideas for crepes recipes here .
Cauliflower Crepes
Cauliflower Crepes are low carb egg wraps with roasted cauliflower and almond slices, served with clotted cream. Delicious healthy vegetarian meatless week dinner recipe !
Ingredients
- ½ cup sliced almonds
- 4 cups cauliflower florets ( 1 small cauliflower )
- ½ Tbsp salt
- 3 Tbsp olive oil
- Ingredients for crepes:
- 2 eggs
- 1 cup all-purplose flour
- ½ tsp salt
- ¾ cup milk
- 1 cup mineral / sparkling water
- Vegetable oil or butter for skillet
- Clotted cream and heavy cream to garnish, optional
- Fresh parsley leaves to garnish, optional
Instructions
-
Preheat the oven to 180 C / 356 F.
-
Cover sheet pan with parchment paper.
-
In medium sized bowl, combine cauliflower florets with olive oil and salt.Leave aside.
-
Spread almond slices over parchment paper and bake for 4 minutes until they become golden brown. Take them out and transfer to shallow bowl.
-
Spread cauliflower florets on the same sheet pan and bake for 20 minutes.
-
Meanwhile, combine all crepes ingredients. Mix them well to get liquid batter.
-
Heat 9 inches nonstick skillet over medium heat. Lightly coat with vegetable oil or butter.
-
Add ¼ cup of batter and swirl to cover bottom of the skillet completely. Cook until underside of creme is golden brown. It should take 2 minutes.
-
Loosen edge of crepe with a rubber with rubber spatula and quickly flip using fingers or spatula.
-
Cook one minute and slide crepe out of skillet to the plate and repeat until you get 6 crepes.
-
Coat skillet with butter / oil when needed.
-
Once cauliflower is cooked, serve crepe arranged with cauliflowers and almonds. Fold it and garnish with heavy cream, chopped fresh parsley and serve clotted cream aside.
Leave a Reply