Low GI crêpes

Name: Low GI crêpes
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10
Ingredients: - 150 g of barley flour; - 300 ml of coconut milk or almond milk; - 2 eggs; - 2 tbsp of xylitol; - A non-stick frying pan; - A spatula; - A ladle; - A whisk to avoid lumps

Breakfast

Difficulty: Easy

Preparation time30 minutes

Cooking time5 minutes

Discover a delicious and diet-friendly version of crêpes, perfect for satisfying your cravings while maintaining a low glycemic index.

See the recipe

Ingredients

150 g of barley flour
300 ml of coconut milk or almond milk
2 eggs
2 tbsp of xylitol

Equipment

A non-stick frying pan
A spatula
A ladle
A whisk to avoid lumps

Recipe

In a large bowl, crack the eggs and whisk them until smooth.
Pour about a third of the plant-based milk into the eggs while stirring gently.
Add the flour and xylitol, mixing well to get a smooth batter without lumps.
Gradually add the remaining milk while whisking vigorously. This helps prevent lumps and ensures all ingredients are well incorporated.
Cover the batter and let it rest for 30 minutes. This step improves the crêpes’ texture, but if you're short on time, you can skip it.
If the batter is too thick after resting, add a bit of water (about 25 to 30 ml) to achieve a fluid consistency.
Heat a non-stick pan with a little coconut oil or olive oil. Pour a small ladle of batter and spread it evenly in the pan.
Cook each crêpe for about 1 to 2 minutes on each side until golden.
Serve with your favorite toppings : fruit compote, natural yogurt, nut butter, or protein spread.