Keto Dairy Savory Crepes With Almond Flour#SundayFunday

I love crepes for breakfasts, so I made these large crepes for me to enjoy. These crepes are dairy free, these we good to enjoy with sugar free jam.

Cup Measurement = 250ml
Makes 7 Large Crepes
Ingredients
1¼ Cup Almond Flour
½ Cup Unsweetened Almond Milk
1 Cup Egg Whites
¼ Teaspoon Salt
Butter Or Desi Ghee - for brushing the pan

Method

In a large bowl combine egg whites, almond flour, almond milk and salt. Whisk until smooth and well combined. Let rest 5 minutes. Set a 10-inch skillet over medium low flame. Add just enough oil or butter to the pan to lightly coat it. 

Once hot, tilt the pan pour the batter to the pan and swirl or spread into a thin layer that reaches to the edges. 

Cover with a lid. After 2 minutes open and let is cook for a few seconds or until the edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to place the spatula to loosened edge and under the crepe so I could flip it).

Flip and cook on the other side until lightly browned. Remove and lay on prepared baking sheet, then continue with remaining batter. You can layer another piece of parchment on top of the first set of crepes as more come off the pan.

Fill with whatever your little heart desires. You can enjoy these with sugar free jam or with sugar-free Nutella!

Labels: Crepes, Keto, Low Carb, International Cuisine, Almond Flour, Egg Whites, Dairy Free, Sunday Funday

Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap#SundayFunday

This Fresh Egg White wraps are filled with juicy grilled chicken, some fresh veggies, Homemade Keto Pasteurized Egg Mayonnaise and not to forget the strawberries!

In keto sometimes you just crave for a wrap, then this for you made with really fresh ingredients, so its super light and refreshing.

Makes 3
Ingredients
3 Large Egg Whites
1 Tablespoon Gelatin powder

Method

In a bowl add the egg white and sprinkle the gelatin on top let it sit for 10 minutes. Use an immersion blender to get the batter smooth and a bit frothy. 

Heat a non stick pan and spray or brush lightly with the oil/cooking fat of your choice. Pour 1/3 of the batter onto your preheated griddle and spread gently with a spatula until the wrap is 5-6 inches across. Be careful not to leave any thin spots. Allow the wraps to cook for 2 minutes or until the edges start to curl up and the bottom becomes lightly brown. Flip and cook for a minute more.  

Repeat with the rest of the batter.

For The Keto Chicken Strawberry Wrap

Ingredients
Lettuce
Grilled Chicken - shredded
Sliced Tomatoes
Sliced Cucumber
Sliced Strawberries
Homemade Keto Pasteurized Egg Mayonnaise
Salt & Pepper to taste

Method

Take a egg white crepe, place lettuce in the center, top it with sliced tomato, cucumber

Then add the grilled chicken and sliced strawberries

Then add some homemade keto pasteurized egg mayonnaise, a dash of salt and pepper to taste.

Wrap it and enjoy!!

You can also check this recipe Keto Tortillas Zero Crab with Egg White Protein Powder

Labels: Egg White Tortillas, Crepes, International Cuisine, Keto, Wraps, Low Carb, Homemade, Sunday Funday, Strawberry, Mayonnaise, Lettuce, Chicken 

• Cherry Clafoutis by Amy's Cooking Adventures 
• Coconut Dried Cherry Overnight Coffee Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap by Sneha's Recipes 
• Fruit Tartlets by Mayuri's Jikoni 
• Grilled Chicken Salad with Raspberry Vinaigrette by A Day In The Life On The Farm 
• Lemon Raspberry Coconut Cake by Cook with Renu
• Real Maraschino Cherries by Culinary Cam
• MINT POSSET WITH STRAWBERRY SAUCE by Pandemonium Noshery

Nutella Filled Crepes#Improv

This Nutella Crepe is an easy and delicious with a rich chocolate hazelnut spread. Nutella is a rich, smooth, and creamy chocolaty spread, it's so delicious and finger licking.
Makes 7 Crepes - 10"  Non Stick Pan 
Ingredients
¾ Cup All Purpose Flour
2 Eggs
1 Tablespoon Sugar
½ Cup Milk
¾ Cup + - Water
¼ Teaspoon Vanilla Essence
1 Tablespoon Olive Oil
A Pinch Of Salt
For The Filling

Nutella/Chocolate Hazelnut Spread As Required
For Garnishing
Sliced Strawberries
Chocolate Sauce

Method

Add all the ingredients for the crepe in a blender blend till smooth, check the consistency of the batter add water accordingly. Then strain the mixture for a smooth consistency. This will remove any lumps. Rest the batter for a least a 30 minutes to an hour. 

After resting, the batter will thicken up, to ensure a thin consistency, whisk in a little water at a time. Heat a 10-inch nonstick pan over medium flame, grease it with desi ghee and wipe it clean with a kitchen paper towel.  Simply pour ¼ cup of batter into the bottom of the pan, lift, tilt, and quickly swirl to create a circular shape.  

It only takes a minute to set on the stovetop, then lift it with your hand on to lightly greased plate.
Repeat the process with the remaining batter, stack them on top of each other to keep warm.    

Spread 2 tablespoons of Nutella over each crepe.    

Fold the crepe in half, then in fourths, so it resembles a fan/triangle. Likewise make rest of the crepes.  

Then garnish the top with sliced strawberries and a drizzle of chocolate sauce or whipped cream.

Labels: Crepes, Nutella, Strawberry, Chocolate, Improv Cooking Challenge

For Imrpov Cooking Challenge February 2022- Theme is Crepes & Chocolate 

• Chocolate Crepe Cone Dessert from Magical Ingredients
• Chocolate Crepe Cake Roll from A Day in the Life on the Farm
• Nutella Filled Crepes from Sneha's Recipe

Quinoa Dosa With Peanut Coconut Chutney

Quinoa Dosa is a healthy and tasty dosa that is very easy to prepare just like regular dosa. The batter for the Quinoa dosa is made of rice, quinoa and urad dal. Quinoa dosa is healthy and different to break the boredom of making regular dosa , you can relish it with your favorite chutney or sambar!

Ingredients
1 Cup Quinoa - I used organic quinoa
1 Cup Idly Rice
½ Cup Urad Dal
1 Teaspoon Fenugreek Seeds
Water as required for grinding
Salt to taste
Oil as required for making dosa

Method

In seperate bowls wash the quinoa

urad dal and fenugreek seeds.

idly rice,

 Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.

After 6 hours, drain all the water and wash it in fresh water and drain all the water. In a wet grinder add little quantity of the soaked urad dal and fenugreek seeds, rice and quinoa add little water to grind this to a fine paste. Grind the mixture into a smooth, and fluffy batter with adding little water as possible in regular intervals when needed.

When this is ground to fine paste transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours or overnight.

In the morning give the batter will be light and fluffy a good stir and check the consistency of the batter. If it is little thick add around ¼ cup water to make a flowing but thick spreading consistency batter, this will yield perfect crispy dosa.

Heat a dosa tawa, brush it oil and spinkle a little water and wipe is clean with a kitchen towel. Now pour a ladle of batter and spread it like regular dosa. Drizzle few drops of oil and cook dosa in medium flame. 

When dosa looks done transfer it to a plate.

Let's Prepare the Chutney to go with it!!

This Peanut Coconut Chutney goes well with any South Indian food like dosa, idli, uttappam etc.

This chutney is very tasty and easy to prepare, done with few ingredients. I' am 100% sure almost every kitchen has these ingredients ready to use.

Make One Cup
Ingredients
For Chutney
½ Cup Peanuts
¾ Cup Freshly grated coconut
2 Tablespoons Roasted Chana Dal
¼ Cup Yogurt
1 Bunch of Coriander leaves/Cilantro
1 Inch Piece of Ginger
3-4 Green Chillies
1 Tablespoon Sugar
Salt to taste
For Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
2 Dried Red chilies
Pinch Asafoetida
5-6 Curry leaves
Method
Grind together ingredients mentioned for chutney in a mixer grinder using very little water to make thick chutney. Take it out in a bowl.
For the Tadka

In a small saucepan kept on high heat, add oil and let it heat well.

Once the oil is nice and hot, reduce the heat.
Add the mustard seeds and let it splutter. Add the asafoedita, red chillies and curry leaves mix it well for a minute. Switch off the flame and pour over the prepared chutney.

Serve with quinoa dosa.

Enjoy this delicious combo!! 
Labels: Quinoa, Dosa, Peanuts, Ginger, Chutney, Healthy, Breakfast, Main course, South Indian, Crepes, Improv Cooking Challenge

September 2021 Improv Cooking Challenge
Theme is Peanut & Ginger
Asian Noodle Salad by  A Day in the Life on the Farm
Haitian Tablet Pistach by  Pandemonium Noshery 
Kung Pao Chicken  by Palatable Pastime 
Minty Tomato Peanut Chutney by  Magical Ingredients 
Quinoa Dosa With Peanut Coconut Chutney by  Sneha's Recipe  

Sourdough Cumin Seed Dosa with Spicy Tomato Chutney#FantasticalFoodFight

This dosa naturally fermented buns, yeast free, gluten free and vegan. The sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time. 

Ingredients

For the Dosa Batter 
1½ Cups Idli Rawa
½ Cup Urad Dal
1 Teaspoon Heaped Cumin seeds
Salt to taste
For the Spicy Tomato Chutney 
1 Large Tomato - peel the skin and finely chop
1 Teaspoon Oil
½ Teaspoon Each of Chana Dal & Urad Dal
5 Grains Fenugreek seeds
3 Dried Red Chilly or according to your level
2 Cloves Garlic
½ Inch Piece Ginger,
A Pinch Turmeric powder
Salt to taste
½ Teaspoon sugar,
½ Teaspoon Mustard seeds
1 Teaspoon oil
6 Curry leaves 

1 Tablespoon Oil

Method 

For the Dosa Batter

Wash and soak the idli rawa in water upto the level of rawa , an hour before grinding.

Wash and soak the and urad dal separately for at least 4 to 5 hours.
After the soaking time drain the water from the both the grains.  

In a blender  add  half the  urad dal with a tablespoon of water and the cumin seeds blend the mixture until light and super smooth and fluffy. When smoothly ground add half of the idli rawa and blend it for a minute or two only, we do not want the rawa to become a smooth paste a coarse texture is required.

Remove this into a big pot/vessel . Now likewise grind the remaining urad dal and idli rawa. Whisk the ground batter well until they are well mixed becomes light and fluffy. Place this pot into a large pot /vessel, so if it ferements and start pouring out, this batter will not get waste.  Cover the pot with a lid and leave it to ferment overnight or more depending on the weather ( in summer it takes 6 to 7 hours ). A good batter will actually double in size.

To make the Dosa

Take how much you want to use in another smaller pot. 

Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it with a cloth.
Take a ladle full of batter and spread it in a circular motion to make a thin dosa. 

Sprinkle little oil on the dosa/crepe and spread a little of the chutney cook until crisp on medium low flame.

When crisp and brown below fold the dosa/crepe, take it out on to a serving plate.

In one or two dosas I had some leftover potato sabzi added that too.

Serve hot with Spicy Tomato Chutney.

For the Spicy Tomato Chutney

Heat a teaspoon oil and add the dal/lentils, methi, chillies and toss it till you get nice aroma 

the dal starts to turn pink. Now add ginger & garlic pieces and  dried red chillies saute for a minute. 

Add chopped tomato and keep sauteing till all moisture goes off. 

Add turmeric powder, salt & sugar. Let it be for few seconds and then turn off the gas. 

Let this mixture cool completely and then grind it to a smooth paste. 

For the Tadka

Heat a tablespoon of oil add mustard seeds & curry leaves.  When the mustard seeds starts to crackle take off the flame and pour the over the chutney. 

Chutney is ready to be served !!

Enjoy  with dosas..  These make a filling main course or a brunch.

Labels:  Dosa, Sourdough, Cumin Seeds,Crepes, Spicy Tomato Chutney, Fantastical Food Fight, Healthy, Vegan, Gluten free, Brunch, Main course, Lentils, South Indian

Inlinkz Link Party