Gluten Free Red Thai Curry Crepes with Roasted Mango Salsa

I am not one who likes to start their morning with “cereal” or some lack luster oatmeal.  Not that I don’t love cereal (although GF now) there was a time when that was all I would eat.  But now I crave something more interesting in flavor and of course some protein which a lot of cereals often lack and make up for in sugar.  I came up with this breakfast when I got into “flour-less” crepes and decided a little spice might be a nice way to start the day.  Although this recipe is slightly on the sweeter side it has just even kick to wake you and your taste buds up in the morning while making your belly very happy too 🙂

Crepe on the left doesn’t have any coconut flour which has a more eggy taste and is paper thin.

This recipe uses my Red Thai Curry Paste and Cara’s Roasted Mango Salsa but get as creative as you want with this!  It also cooks really fast so it is super easy on a busy morning.  I made these literally 10 minutes before I had to leave for work to have later that night as a lighter meal but still substantial in nutrients.  It also keeps fairly well and you can make these the night before and bring with you to work if you have a tornado type morning ahead.  This is very high in protein and very low in carbs so it is a great way to help balance your blood sugar.  You also have all the nutrients in eggs like choline which boost brain health and it must be supplied by the diet.  Eggs are also GOOD for your cholesterol despite what previous research has said and it can help improve the good HDL.  Mango’s help supply you with your daily vitamin C needs and they also are high in zinc which helps boost your immune system.  Talk about starting your morning right!

Ingredients:

2 eggs

2 tbsp canned coconut milk

1 tbsp coconut flour

1 tsp baking powder

1 tsp (I do more around 1 tbsp) red thai curry paste

Directions:

Whisk everything really well.  Heat frying pan or crepe pan to medium heat and grease well if needed.  Test the heat by dropping 1 tbsp batter into the pan and make sure it starts to sizzle but doesn’t burn or fry.  Once the temperature is right take a small ladle full or just pour roughly 1/4 cup batter into pan and swirl around to coat.

*Crepes cook quickly so watch the pan and be ready to flip once you start to see bubbles and the edges start to curl upwards. This should only take around 1-2 minutes MAX.  Once flipped it only needs roughly 30 seconds.

Crepes are not easy to cook the first few times so don’t give up if you don’t get it right away. The first morning I tried to make traditional crepes I had a mental breakdown, although I was also making bacon, banana nut french toast and whip cream- may have been slightly over-ambitious hehe 🙂

Go to Cara’s website for the roasted mango salsa or try your own fruit/veg blend.

Lay the crepes out and make a line down the center as seen above, roll and top with some sweet chili sauce to make them irresistibly good.  Some coconut flakes don’t hurt either 😉Ooops where did half of that one go 😉

Calories in crepe recipe

Kcal 205

carbs 5 grams

protein 15 grams

fat 15 grams (healthy fat from egg and coconut milk)

fiber 5 grams

Rough Caloric estimate on Mango Salsa around 50 calories per 1/2 cup from carbs.

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