🥞Egg White CRÊPES **2 Ingredients** #Carnivore & #BBBE Friendly!

Egg White Crêpe Recipe:
3 large egg whites (a little less than 1/2 cup)

Heat a griddle to 375 degrees and spray or brush lightly with the oil/cooking fat of your choice. Whisk together the egg whites and gelatin until combined and a bit frothy. A few lumps might remain but they won't affect the finished crêpes. If the lumps bother you use and immersion blender to get the batter smooth. 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 2 more minutes. Repeat with the rest of the batter.

Calories and Macros for the whole recipe (3 crêpes):
87 calories, 0.7g carbs, 19.9g protein, 0.2g fat

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#ketovore #lowcarb #crepe #pancake #egglifewraps #eggwraps #eggwhites #eggwhitewrap

[thomasraywood]

1 tbsp = 3 tsp ...so you don't have to make these in batches of 3 eggs if you don't want. One egg white + 1 tsp gelatin is the ratio, so you could make one or two at a time, or five, or eight, or whatever. Doesn't have to be three or six or nine and so on.

[Jannietime]

3 whole eggs and 1 T. beef gelatin beaten together. I love cheese crepes. When cooking the second side, sprinkle on shredded cheddar and allow to melt. Flip one side over the cheese then the other and serve. I did them with 3 whole eggs and 1 T bovine gelatin. I put sugar free maple syrup on top. So good. I'll be eating these regularly.

[inglis]

if you roll them up and cut them into strips it can become "pasta" with a ground beef mix on top like bolognaise - we don't get egg white wraps in New Zealand

[shariw]

I've made several different variations of wraps over the years with infinite combinations of any or all of these ingredients - egg whites, whole eggs, cauliflower, nutritional yeast, xanthan gum, guar gum, psyllium husk, baking powder, cream of tartar, coconut flour, almond flour, oat You name it, I've probably tried it. Some of those variations were massive failures. Some were good or more acceptable than others, but none had the right balance of good flavor AND good texture to make them a staple for me. I'm happy to say, beef gelatin is the magic ingredient! I can't believe I never saw a variation with it! I added a pinch of salt, but no other modifications! Thank you! ❤️

[mickeyzalusky]

I wanted to made your egg white wraps (the version using egg white powder instead of fresh egg whites) and cooked the batter in a slightly greased non-stick skillet. I was looking for a crispy round to make a quick pizza crust so I MICROWAVED THE INDIVIDUAL WRAPS on a greased, microwave-safe plate (I have Corelle plates) for anywhere between 3 and 5 minutes, until the rounds were very dry and crisp. Amazing results! This takes a lot less time than having an oven dry and crisp them (like you used to make your crackers with these ingredients.)

[susanw]

Just made these, spread them with cream cheese topped with smoked salmon and rolled them up, delicious! Thank you for the recipe.

[poczytamci]

awesome, I make mine without any gelatin, just egg yolk to 4 egg whites, and some salt. Flexible, not breaking at all, yummy. My fillings are : ground beef and yolk nest, bacon and thick cream and camembert and ground beef :)

[betawithbrett]

thank you so much... just came from store and about to use my three egg white leftovers on this recipe. I had been on Steal N Butter Gal's channel making ice cream from 3 egg YOLKS. So this was perfect timing for the whites.
May the Lord make you healthy!!

[KetogenicWoman]

I've been meaning to try a recipe like this forever! We can't get the egg life wraps in Canada so this is great! 😊

[saraeasterday]

I added allulose and butter powder along with a pinch of salt. They turned out great! Nice and brown. A little heavier than just the egg whites and held up great! I make these on a regular basis and use them for lots of things. Great in the microwave with a piece of cheese just long enough for the cheese to melt then roll them up. Thanks for the recipe and all of your other recipes! Love them!

[debraderosa]

Nilli ~ These are a PERFECT replacement for traditional manicotti shells! They feel the same and hold together better than the traditional wheat flour version. They cook up tender (just like traditional manicotti) and I am SO happy to be able to make this traditional Italian dish and have the flavor spot-on perfect! I mixed them in my Blendjet for perfect frothy consistency. I did cook on a griddle, which is easy, but the sizes come out a little different. Next time I may try a nonstick pan (brushed in oil of course) so they're all uniform in size. I think manicotti is the best application for these because they are fairly flavorless otherwise. I'm not a sweet-crepe person - yet. Thanks so much! I think this will make great carnivore pasta as well. My mind is full of applications for this mix and they couldn't be easier! Thanks again!💝

[KetogenicWoman]

Just made them! I think they are perfect and I shared your video in my group! Genius!

[pearlhall]

These are so good. I keep making them. Thank you

[Metqa]

Appreciate the experiments. I was watching with slitted eyes thinking, " yeah that looks great, but I bet they feel m o i s t... then you mention the acacia fiber taking up the moisture and my eyes popped open! Hehehe.
So I don't have any non stuck griddles or skillets. I do have cast iron griddles and I learned a neat trick: you can pan fry something in a skillet by putting a parchment round down first and oiling it and it keeps it non stick! Just thought I'd share that for the rest of us non-stick cookware challenged folks out there.
Since these remain moist, they might make an okay enchilada, since that is a saucy dish anyway, right?

[MyDarlin]

I tried it a non stick pan and it stuck. tried on my griddle and it worked beautifully.
Adding a pinch of salt makes the savory ones so much better, or a touch of sweetner for use in a dessert. i used carton egg whites. i think letting the gelatin absorb the liquid a bit before pouring works best. I tried a double batch and the end of the batter was getting too thick by the time I was ready to pour the final wraps.
I ate them as I cooked. Dont judge me 😂😂

[bethnichols]

I have seen where people have used these as lasagna noodles. They stay together. You might want to try this!

[shirleyjenkins]

You are a treasure. I made these yesterday. They were great but my mind turned to how I could make them more flour like and added a tablespoon of lupina flour, adjusting the water accordingly. I don't know how you feel about that ingredient but it really made those tortilla texture very much more like a flour tortilla. One only has 1/3 to 1/4 of a tablespoon of the lupina flour and I can live with that. THANK YOU!

[Mona-fdkf]

Good to watch you in action.Anita list your link for this recipe. She speaks of you highly, now I know why.

[RV-there-Yet]

I instantly imagined crisping them up via pan fry or deep-fry for crunchy taco shells or chips~ nice!
Hmm...I'm also dreaming of a "keto-vore crepe" version of a monte christo after watching you make the sandwich wrap. Folding the deli meats & cheeses inside, envelope style, then pan frying in butter & dusting w/powdered sugar, side of jam~ oh yum!
✨Well done, once again miss Nili~ the added benefits of gelatin to straight eggwhite protein is blissful, imho.
*Also, way to keep bumping it up! Thx for sharing your Sammy in AZ

[sarahthomson]

Just made them again and had a BLT. The is one of the best Keto recipes I've ever tried! My goodness, that BLT was divine. Thank you Indigo!