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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 !

Course dinner, lunch
Cuisine European
Keyword Cauliflower Crepes
Servings 3 people

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

  1. Preheat the oven to 180 C / 356 F.

  2. Cover sheet pan with parchment paper.

  3. In medium sized bowl, combine cauliflower florets with olive oil and salt.Leave aside.

  4. Spread almond slices over parchment paper and bake for 4 minutes until they become golden brown. Take them out and transfer to shallow bowl.

  5. Spread cauliflower florets on the same sheet pan and bake for 20 minutes.

  6. Meanwhile, combine all crepes ingredients. Mix them well to get liquid batter.

  7. Heat 9 inches nonstick skillet over medium heat. Lightly coat with vegetable oil or butter.

  8. 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.

  9. Loosen edge of crepe with a rubber with rubber spatula and quickly flip using fingers or spatula.

  10. Cook one minute and slide crepe out of skillet to the plate and repeat until you get 6 crepes.

  11. Coat skillet with butter / oil when needed.

  12. 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.