I love wraps because I can eat them with my hands like a sandwich without bread. These amazing green crepes are super-easy. Just blend and cook in 5 minutes. Blended veggies make them green. You can fill them with anything – egg salad, chicken salad, salmon, leftovers, raw or cooked veggies, whatever you have on hand.I filled them with a spinach-fennel salad with sprouts and it was yummy! Freeze any leftover wraps on a paper plate with parchment paper between each one, for a quick lunch next week. Makes 6 wraps.
Ingredients
- 3 large eggs (See The Best Eggs are Pasture-raised Organic)
- 2 tablespoons arrowroot powder
- 2 pinches unprocessed salt
- large handful parsley or salad greens
- 1 teaspoon fresh herbs (optional) I used tarragon and thyme. Basil would be yummy. (optional)
- This is up to you. I filled it with a spinach fennel salad and it was delicious. Fill it with chicken salad, chopped salad, sauteed kale with nuts, leftovers, or wild salmon salad...Let your imagination go. You need about 1 1/2 to 2 cups filling for 6 wraps.
Instructions
- Add all ingredients to any blender: eggs, arrowroot, salt, parsley or greens, herbs. Blend well until greens are as liquefied as possible. A small bender works fine too.
- Preheat an 8-inch pan over medium low heat. Some people prefer a non-stick pan, but my 8-inch skillet works perfectly well. Brush the pan well with a bit of olive oil before making each wrap. Heat the pan until a drop of water sizzles.
- Use 1/4 cup batter for each wrap. The first wrap is a test for the batter and the heat level, so it might not be perfect - do not be alarmed. It is important for the batter to be quite thin. If your veggies are thick, you may need to thin the batter with a little water. Adjust the heat if necessary and your next few wraps should be just fine.
- Pour the batter into the pan and twirl it around to make a circular form. Watch it cook, and when it begins to firm up and dry out on the sides, use a spatula to gently release the edges and bottom. When the entire wrap can pull away from the pan, flip it over gently with your fingers. Cook briefly on the second side. You want it to still be moist, not overcooked. If it's too dry it will be brittle and harder to roll. Slip it out of the pan onto a plate. Repeat until all the wraps are cooked. Cover with a dry towel.
- Fill with anything you want. Place a small amount of filling at the edge of the wrap. Roll it up and eat it. You can also wrap it in parchment paper or plastic wrap like a sandwich to enjoy later.
Pour the batter into the pan and twirl it around to make a round shape. Watch it carefully as it cooks over medium low heat. When it dries out around the edges and you can lift the edges with a spatula, gently release it from the bottom of the pan with a spatula. When it releases from the pan, flip it over by grabbing the edges with your fingers. Cook very briefly on side 2.
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