Almond Flour Crepes with Bamboo Fiber
Eggs provide complete protein and choline, while almond flour contributes fiber and a mild nutty flavor. The thin batter spreads easily in the pan, and the crepes become more flexible after a brief rest.
Blend the egg (100 g), almond flour (35 g), bamboo fiber (6 g), xanthan gum (0.5 g), table salt (1 g), and water (150 g) until the batter is smooth.
Melt the ghee (10 g) in a skillet. Remove the pan from the heat and stir the ghee into the batter. Return the skillet to medium heat and pour in a small amount of batter, tilting the pan to spread it into a thin layer. Once the underside has set and the edges begin to release, turn the crepe over and fry the second side. Repeat with the remaining batter.
Stack the cooked crepes and let them rest briefly so they become more flexible and easier to roll around a filling.
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