Servings: 2 servings
Calories: 274kcal
Ingredients
- 4 large eggs
- 2 tbsp coconut flour
- 3 tbsp water
- 4 scallions thinly sliced
- 2 tbsp toasted sesame seeds
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp avocado oil for cooking
- Hoisin dipping sauce keto, see Sauces chapter
Instructions
- Whisk together eggs, coconut flour, water, soy sauce, sesame oil, and white pepper until smooth. Rest 5 minutes.
- Stir in scallions and sesame seeds.
- Heat a 20cm non-stick pan over medium heat with a thin coat of avocado oil.
- Pour in a thin layer of batter (about 1/4 cup), tilting the pan to spread evenly. Cook 1.5 min until the edges lift, then flip and cook 30 seconds more.
- Repeat with remaining batter. Serve immediately with keto hoisin dipping sauce.
Notes
Chef's Tip: Resting the batter allows the coconut flour to hydrate fully and prevents the crepes from cracking. Nutrition per serving: Protein 19g | Fat 18g | Net Carbs 5g | Fiber 3g.
Nutrition
Calories: 274kcal
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About This Dish
Thin, savory egg crepes scattered with scallion and sesame are a common breakfast sight across northern China, somewhere between an omelet and a pancake, eaten folded in the hand.
A light coconut flour batter keeps these keto without losing the delicate, lacy edges the dish is known for.