Sneha's Recipe: Egg Whites

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

This non-alcoholic take on a whiskey sour, made with Assam leaf tea for a bourbon-like flavor. It’s so refreshing and a perfect non-alcoholic alternative for a cocktail.

This whiskey sour mocktail has all the refreshing flavors of the traditional cocktail but without any alcohol! The combination of tart lemon has a delicious flavor profile that can be enjoyed at any time of day. Thanks to non-alcoholic whiskey, this mocktail is about as close as you can get to the real thing!

Serves One
Ingredients
25Ml Lemon Juice
½ Egg White
¾ Tablespoons sugar syrup, or to taste
Ice Cubes
1 Lemon Slice or Orange Slice to serve
For the infusion
½ Teaspoon Assam Tea Leaves
¼ Teaspoon Vanilla Extract - optional

Method

First, make the infusion. Tip the tea leaves into a heatproof teapot or jug and pour over 150ml boiled water from the kettle. Immediately strain through a fine mesh sieve into a second heatproof jug, discarding the tea leaves, so the tea doesn’t become too strong. Add the vanilla ( I did not add this) and leave to cool.

Pour 150ml of the cooled tea infusion into a cocktail shaker, then add the lemon juice, egg white, sugar syrup ( I did not add and it tasted just as good) and a handful of ice. Shake until the outside of the shaker feels very cold.

Strain the mocktail into an ice-filled tumbler, then garnish with a slice of lemon or a orange slice, to serve in the style of a classic whiskey sour.

My Notes
I did not add any sugar syrup and it tasted just as good. Loved this drink.