Looking for an easy lunch idea? These low FODMAP turkey and swiss crêpes will hit the spot!
Stick the crêpe ingredients into a blender and blend until the batter is smooth. Cover the blender opening with plastic wrap and let the batter come to room temperature (30 minutes).
Warm a crêpe pan (or a small non-stick frying pan) over medium heat. The pan is ready to go when your butter turns a golden brown but doesn't burn. Add 1 tsp of butter and swirl it around to coat the bottom of the pan. Then, lift the pan off the burner. Holding the pan at a 90-degree angle, add your batter toward the top of the pan so gravity will help it spread. Level the pan and swish the batter around to cover the bottom of the pan.
Place the pan back on the burner for 1-1.5 minutes (until the crêpe is lightly browned on the bottom. Then lift the edge of the crêpe with a spatula and flip it over (you can also use your fingers to flip it, but be really careful). Cook the second side for about 1 minute, then slide it onto a plate covered in parchment paper.
Place a crêpe on a plate and add your turkey, cheese, 1/8 of an avocado, and a few slices of tomato. Fold up the edges of the crepe and enjoy!
You can refrigerate the crêpe batter for up to 2 days. Just make sure you let the batter come back to room temperature before you use it.
Any leftover crêpes can be refrigerated in an airtight container for up to 24 hours or wrapped in foil and sealed in a Ziploc bag and frozen for up to a month.
Brought to you by The FODMAP Formula - www.fodmapformula.com