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Low carb crepes. On a roll with breakfast
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Embrace the Frenchness of crepes without the
Existentialism.
When life hands you flatties, add cream and berries.
These are induction-friendly (hold the berries) and gluten-free.
Low Carb Crepes
3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)
2 Tbsp canola oil
1 cup whipping cream
3 packets Splenda
Frozen berries
In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Using scant ½ cup scoop, drop batter onto heated pan. Let cook until bottom is firm (the batter’s not yours) about 3-5 minutes. Flip and press lightly. Let cook for another 1-2 minutes, until crepe is set. Move to a plate to cool.
When ready to serve:
In a bowl, whip heavy cream with two packets Splenda until still peaks form. Spoon cream into the center of each crepe. Roll and place seam-side down. Tuck fresh fruit in, on and around the crepes. Sprinkle one packet of Splenda along the top (optional).
Refrigerate leftovers.
Makes 6 crepes.
Nutritional information: Calories: 144, Carbohydrates: 4, Fiber: 0, Net Carbohydrates: 4, Protein: 5 grams, Fat: 12 grams
