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Old 02-17-2011, 03:45 PM   #2251
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Last nights dinner


Roasted Lemon Butter Chicken Thighs





Cheesy Bacon "Potato" Bake




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Old 02-18-2011, 04:22 AM   #2252
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Hi Everyone, I have just discovered my new favourite..........low carb crepes These are so easy and taste fantastic. Just 2 eggs, about 1 tbsp of cream and salt and pepper for a savoury or a little splenda for a sweet crepe. My hubbie has taken two with him for lunch and filled them with tuna salad. I have been having them with chicken, mozzarelle cheeses and a tiny dribble of BBQ sauce. I make them on a crepe maker and then cut them in half and pop them in the fridge. They can be frozen but you have to wrap them individually with cling wrap. But ours don't last that long. They are a fantastic alternative to wraps or bread. I am going to try them in a lasagna and see how they go. I will let you know how it turns out

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Old 02-18-2011, 04:25 AM   #2253
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Sorry if everyone has seen the crepes a thousand times but they are new to me and I just love them so thought that I would share.
We also made the pizza with the cauliflower and mozzarella cheese base. Just loved it!!! You don't taste the cauliflower at all and you really can hold the pieces in your hand. Thank you so much for all the great ideas and recipes on this thread.
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Old 02-18-2011, 05:35 AM   #2254
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suzii I am jealous of how beautiful that crepe is! How many crepes can you make with that recipe? I am afraid I can't make crepes, I would probably destroy every single one of them. Too bad, too because I've been drooling over a crepe cake
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Old 02-18-2011, 10:22 AM   #2255
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WOW kids you guys have been busy, I am losing but eating really boring bland simple food, just due to time. I like it better when I plan to make some things that look tasty and appetizing and can enjoy sitting down to a nice filling meal. I did it I hit the 100 pound mark, maybe 40-50 more to go will see how I am looking, I feel like I am finally 2/3 there and can see the light at the end of this long journey!

FO soup

Pizza

Chicken thighs

All look so yummy and those crepes, man I wish I could make those!
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Old 02-18-2011, 10:53 AM   #2256
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Those crepes look beautiful!


Amber, Congratulations on hitting the 100 mark! Woohoo! You look great in your new avi pic

It's good to see you!
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Old 02-18-2011, 06:20 PM   #2257
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aguamenti22,

OH. MY. GOD. I love chicken thighs and am going to make those for sure, they look scrumptious.

I am going to have to wait to make the cheesy bacon "potato" bake. If I make that, I'll eat the whole thing!!!! It looks divine!
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Old 02-18-2011, 07:10 PM   #2258
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Bunless Bockwurst Sauerkraut Chili Cheese Dog:

Yum! Any chance you would share the recipe?
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Old 02-18-2011, 08:42 PM   #2259
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aguamenti22,

OH. MY. GOD. I love chicken thighs and am going to make those for sure, they look scrumptious.

I am going to have to wait to make the cheesy bacon "potato" bake. If I make that, I'll eat the whole thing!!!! It looks divine!
Thank you! I hope you enjoy them!
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Old 02-18-2011, 09:06 PM   #2260
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suzii I am jealous of how beautiful that crepe is! How many crepes can you make with that recipe? I am afraid I can't make crepes, I would probably destroy every single one of them. Too bad, too because I've been drooling over a crepe cake
I make 1 crepe with each 2 eggs. I find it easier to mix up the 2 eggs etc everytime rather than make a big batch and then try to guess how much to put on the crepe maker. I just find that easier. And I make a batch of 5 or 6 at a time and that lasts us both a couple of days. It saves time and a meal takes two secs to prepare. Makes this so much easier. I hope that helps
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Old 02-19-2011, 11:26 AM   #2261
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I make 1 crepe with each 2 eggs. I find it easier to mix up the 2 eggs etc everytime rather than make a big batch and then try to guess how much to put on the crepe maker. I just find that easier. And I make a batch of 5 or 6 at a time and that lasts us both a couple of days. It saves time and a meal takes two secs to prepare. Makes this so much easier. I hope that helps
Need more details!

Need to know how big your crepe maker is - Your pictures inspired me, so I bought myself a crepe pan/small pancake griddle (stovetop type, not a crepe machine) yesterday, which is about 9-1/2" diameter and just want to make sure I'm not going to have the batter spilling over the sides and making a horrible mess.

Do you use two whole eggs and have it turn out that thin? What size eggs? Are you putting anything else in your batter to stabilize it a little bit? (I'm picturing eggs and a bit of cream just sort of falling apart when stuffed with anything as sturdy as tuna salad) Are you able to flip it? (or maybe your crepe maker does that for you?)

Obviously I've never made crepes before.:blush:
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Old 02-19-2011, 02:13 PM   #2262
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Yum! Any chance you would share the recipe?
Sure!
It's just Bockwurst (cut into bite size pieces) or whatever Dog U want to use, with sauerkraut, beanless chile, mustard, Ketchup, dill relish, chopped onions, cheese (your choice) and jalapenos. Nuked it until good and hot. It was my Super Bowl appetizer.
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Old 02-19-2011, 02:14 PM   #2263
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Suzi~Yummo...on the Crepes!
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Old 02-19-2011, 02:18 PM   #2264
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Agua~Are you married? As usual, U put the rest of us to Toast!

Cindy~That Pizza Is Dang looking Good! Wish we had smell-a-vision here or Scratch and sniff!
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Old 02-19-2011, 04:20 PM   #2265
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Need more details!

Need to know how big your crepe maker is - Your pictures inspired me, so I bought myself a crepe pan/small pancake griddle (stovetop type, not a crepe machine) yesterday, which is about 9-1/2" diameter and just want to make sure I'm not going to have the batter spilling over the sides and making a horrible mess.

Do you use two whole eggs and have it turn out that thin? What size eggs? Are you putting anything else in your batter to stabilize it a little bit? (I'm picturing eggs and a bit of cream just sort of falling apart when stuffed with anything as sturdy as tuna salad) Are you able to flip it? (or maybe your crepe maker does that for you?)

Obviously I've never made crepes before.:blush:
Hi Madam, I had never made them before either so I sort of just winged it But to give you a better idea, I used 2 large eggs (700gm) and really added more or less cream to taste (but about 1tbsp approx). Same with any herbs or spices you want to put in the mix. Just do to taste and you may have to try a few things. I used a whisk to mix the eggs and cream and whatever else you put in. I'm very awkward in the kitchen and I used two plastic spatulas to turn the crepe over. It take a bit of practice but if I can do anyone can. My crepe maker is 29.5cm across. I think that is approx 11 1/2 inches. I find that I can wrap anything in them as long as I don't load them up too much. This morning I cooked up some bacon and an egg in an egg ring. Cut the egg in half and cut the bacon up into bits and placed them on the half of the crepe with a bit of shredded cheese and a few drops of BBQ sauce and just rolled it up. Loved it and so easy. My hubbie takes two to work and fills with his tuna salad. Again just don't put too much in. I hope that I have answered your questions and that it has helped. But it really is trial and error. But once you have your mixture sorted it is super super easy Even the ones that don't go so well can still be chopped up and added to a salad or something. Good luck and let us know how you go...
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Old 02-19-2011, 05:01 PM   #2266
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Hi Madam, I had never made them before either so I sort of just winged it But to give you a better idea, I used 2 large eggs (700gm) and really added more or less cream to taste (but about 1tbsp approx). Same with any herbs or spices you want to put in the mix. Just do to taste and you may have to try a few things. I used a whisk to mix the eggs and cream and whatever else you put in. I'm very awkward in the kitchen and I used two plastic spatulas to turn the crepe over. It take a bit of practice but if I can do anyone can. My crepe maker is 29.5cm across. I think that is approx 11 1/2 inches. I find that I can wrap anything in them as long as I don't load them up too much. This morning I cooked up some bacon and an egg in an egg ring. Cut the egg in half and cut the bacon up into bits and placed them on the half of the crepe with a bit of shredded cheese and a few drops of BBQ sauce and just rolled it up. Loved it and so easy. My hubbie takes two to work and fills with his tuna salad. Again just don't put too much in. I hope that I have answered your questions and that it has helped. But it really is trial and error. But once you have your mixture sorted it is super super easy Even the ones that don't go so well can still be chopped up and added to a salad or something. Good luck and let us know how you go...
Thank you very much for your expertise! I think I'll have to play with the amount of egg and cream a bit to get the right amount for my new pan since it's 2 inches smaller in diameter, I"m thinking these would be so nice to have in place of tortillas.
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Old 02-19-2011, 05:38 PM   #2267
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I am also going to try them in a lasagna. I just haven't got that motivated this week.......
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Old 02-19-2011, 08:27 PM   #2268
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Agua~Are you married? As usual, U put the rest of us to Toast!
Thanks for the compliment Patricia! I really love to cook and take pictures of food hehe

I'm not married but I am with someone who loves my low carb cooking so that's a huge plus!
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Old 02-19-2011, 08:52 PM   #2269
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OK here is my version of lasagna that is made with the crepes that I made the other day
I just cut them to fit into the baking tray as the lasagna sheets.

I used 400gm of minced beef and added 1 tomato, shallots, 2 strips of bacon chopped, garlic granules, oregano, garam marsala, Worcestershire sauce, very small amount of BBQ sauce. How much you use is up to your taste but you could put any herbs and spices in I think. Cooked all of that together until cooked through. I spread softened cream cheese on each of the crepes and placed one on the bottom of the baking dish then a layer of the minced meat, then cheese (whichever you prefer although I think that mozzarella might be a bit stringy) then place another crepe with the cream cheese spread on top and repeat. I used 3 layers of crepes. On the top crepe I covered it with shredded cheese (I used tasty). I also sprinkled parmesan cheese on each layer but that is coz my hubbie loves it
I put the whole lot in the oven at 200 degrees (390F) and I baked it for around 30-35mins. It would probably brown up more depending on what kind of cheese you use. My baking tray was 31cm x 21cm. Sorry that I don't put amounts in as I am a bit of a hit and miss cook So I just guesstimate everything......I worked it out on ****** and it came to approx 4gm of carbs per serve if you divided the lasagna into 6 pieces
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Old 02-19-2011, 08:55 PM   #2270
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Oh and I forgot to mention that I was absolutely YUMMOOOO!!!!! That is why the picture has the top two pieces missing. Coz it smelled so nice that us little piggies didn't want to wait.......we had a piece each for lunch with the coleslaw that my hubbie made. All low carb
I have a feeling that these crepes are going to be a pretty staple part of our eating. They are just so versatile and only 1.5gm of carbs per crepe.

Last edited by suziim; 02-19-2011 at 08:58 PM..
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Old 02-19-2011, 09:14 PM   #2271
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Have I told y'all how much I love you and your food porn and your awesomely banging recipes? Nope? Well consider yourselves loved. Deeply. So much. I can live on this thread and not get hungry. And food porn is also carb free! Yay!
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Old 02-20-2011, 09:12 AM   #2272
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Looks delicious!!!

These remind me of Linda Sue's egg noodles, just a different shape.
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Old 02-20-2011, 09:43 AM   #2273
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Hi Everyone, I have just discovered my new favourite..........low carb crepes These are so easy and taste fantastic. Just 2 eggs, about 1 tbsp of cream and salt and pepper for a savoury or a little splenda for a sweet crepe. My hubbie has taken two with him for lunch and filled them with tuna salad. I have been having them with chicken, mozzarelle cheeses and a tiny dribble of BBQ sauce. I make them on a crepe maker and then cut them in half and pop them in the fridge. They can be frozen but you have to wrap them individually with cling wrap. But ours don't last that long. They are a fantastic alternative to wraps or bread. I am going to try them in a lasagna and see how they go. I will let you know how it turns out

Help!! I've tried to make these crepe's for the last two day and every time i try to flip them they break into many pieces What am I doing wrong?? Also they don't look anything like your, they look eggy and very fluffy I would love to have them look like your, Is there a step by step somewhere?? Thanks!!
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Old 02-20-2011, 07:19 PM   #2274
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The first time that I tried to make these I put big holes in them so please don't give up. All I do is break two eggs into a mixing bowl. Add a dash of cream and I just put salt and pepper in mine. Then I use a whisk to whisk them up and pour the mixture in the middle of the crepe maker. I wouldn't over whisk them. I do it for about 5 secs. That may be why they look fluffy coz you are whisking them too much. I got a little wooden spreading tool with the crepe maker that you use to spread the mixture out evenly over the surface (that takes a little practice). I wait a few minutes and then I get one plastic spatula and get it under the crepe and make sure that it is not sticking to the plate of the crepe maker. Then I use two spatulas and get them on either side of the crepe and lift it carefully and then lay the other side on the crepe maker. I wait a minute or two and then place it on a dinner plate with a paper towel on it. I put a paper towel between all the crepes that I put on the pile. Maybe you aren't leaving the crepe on long enough which is why it is breaking up. And I always use free range eggs althought I have no idea if that makes any difference and always full fat cream. But other than that it is just practice, practice, practice I really hope that helps.

Last edited by suziim; 02-20-2011 at 07:21 PM..
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Old 02-20-2011, 08:30 PM   #2275
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Thank you! I will try your suggestions
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Old 02-21-2011, 04:12 AM   #2276
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I always made crepe's in an 8" diameter non-stick pan with butter, or you could use a little oil. Easier to get a spatula under that size to flip.
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Old 02-21-2011, 08:08 PM   #2277
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aguamenti22,

OH. MY. GOD. I love chicken thighs and am going to make those for sure, they look scrumptious.

I am going to have to wait to make the cheesy bacon "potato" bake. If I make that, I'll eat the whole thing!!!! It looks divine!
The cheesy "potato" bake is amazing!! It IS hard to stop eating it!
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Old 02-21-2011, 08:25 PM   #2278
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OMG

I love you all This food is great. I started lurking a couple of days ago and you are going to save me. I have already made the oopsies and they were great. Then the roasted califlower and it was great, tonight I made the califlower potato bake and sealed the deal.

I bow down before you
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Old 02-21-2011, 08:35 PM   #2279
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I love you all This food is great. I started lurking a couple of days ago and you are going to save me. I have already made the oopsies and they were great. Then the roasted califlower and it was great, tonight I made the califlower potato bake and sealed the deal.

I bow down before you
!! This thread is amazing and has saved me many times!!

The cauli potato bake is sooooo good!
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Old 02-21-2011, 10:32 PM   #2280
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Fried ham with creamy spinach

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