I love fluffy egg whites. I came across the recipe by accident one day attempting to make an omelet with potatoes. I couldn’t understand why the omelet was much thinner and delicate than usual. I realized that the starch (sweet potato, rustic potato, butternut squash, pumpkin) acts as flour and changes the chemical composition of the ingredients. That is when I realized I just made a flourless crepe. Thats where this recipe comes in!
This recipe tastes like loaded potato skins or a baked potato with the works. It reminds me of sports bar food. My mouth was happy for hours after eating it. The crepe is filled with flavor and tastes like there are mashed potatoes in every bite. It is very low in calories and very satisfying. It is gluten free, dairy free and full of protein. There are only a few ingredients:
- half tbsp bacon
- 2 tbsp chopped chives
- 6 tbsp mashed or smashed potatoes
- 1/2 tbsp baking powder
- 4 egg whites
Take the mashed potatoes, egg whites, chives and baking powder and whisk together until it is smooth.
Pour it into a hot pan (greased).
Once it starts to turn white, fold each side inwards (like an omelet) and then flip over. Top with 1 tbsp of mashed potatos and the 1/2 tbsp of bacon. This recipe tastes and smells like something you should feel guilty about, but there is absolutely no guilt associated with this recipe. Top it with or without parmesan cheese or bacon.