I am doing a bit of a carb-load today, which means 3 of my 5 meals will be predominantly carbohydrates. I whipped up some crepe batter last night, (it’s better if it sits in the fridge for at least 3 hours), and topped it with a drizzle of organic tahini, (ground sesames, rich in calcium), local maple syrup and a few raw walnuts. One of these 6″ crepes has about 25 grams of carbs, and with the maple syrup, that brings total carbs up to around 35 grams, perfect to start my day. I’m aiming for each of my carb meals to be between 30 and 40 grams of total carbohydrates.
What you will need…
1 egg
1 tsp honey
pinch salt
1 cup organic 6 grain flour
1 cup + cold water ) enough to make a very thin batter
1 tsp ghee
For the Topping…
tahini
maple syrup
walnuts
Whip up the egg with the honey and salt, add the flour and 1/2 of the water, and stir until it has a smooth consistency. Continue to whisk in the rest of the water, adding more if necessary, until the batter resembles heavy cream. Crepes should ideally be very light, very thin cakes, not at all like a pancake! I like to rest the batter overnight in the fridge so that everything is ready to go when I wake up in the morning. To cook the crepes, melt a small amount of ghee in a non-stick pan over med-high heat. Once the pan is hot, swirl in the batter so that it forms a very thin 6″ circle, and let it brown for about 2 minutes or so. Once it releases from the pan, you can either flip it by tossing the pan, or turn it manually with a spatula. Let it cook for another 40 seconds, and then remove from the heat. I like to fold into 4 ways into an envelope before drizzling with the toppings. Voila! Be warned, it is very, very hard to eat just one of these, so if you are getting ready for a show, be careful! 🙂
