YOUR SOLIN GENERATED RECIPE
Delicate Rice Flour Crepes
Pan-seared rice flour crepes wrapped around a protein-packed egg white and smoked turkey filling, offering a silky texture and savory finish.
INGREDIENTS
0.33 cup white rice flour
1 large egg
0.5 cup unsweetened almond milk
1 cup liquid egg whites
2 oz smoked turkey breast
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the white rice flour, one large egg, and almond milk until the batter is completely smooth and thin.
Heat a small non-stick skillet over medium-low heat and lightly coat with half of the avocado oil.
Pour approximately three tablespoons of batter into the pan, swirling quickly to coat the bottom in a thin layer; cook for one to two minutes until the edges are golden and lift easily.
Flip the crepe carefully and cook for another thirty seconds, then repeat with the remaining batter to make multiple crepes.
In another non-stick skillet, heat the remaining avocado oil over medium heat and add the liquid egg whites and diced smoked turkey breast.
Scramble the egg whites and turkey until fully cooked and fluffy, then season with sea salt and black pepper.
Divide the egg and turkey mixture among the crepes, roll them up tightly, and garnish with fresh chopped chives before serving.