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Old 05-26-2007, 02:55 AM   #1
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Flourless Crepes

Hi everyone...I got this receipe from whooshfriends.com I made it yesterday and it was fabulous..The crepes are so tender and light. The filling ideas can be endless. Sometimes I add fresh raspberries on top. But eaten as is is great...

Flourless Crepes
3 crepes
Total carbs: 5.5 g

Crepes:
  • 1 large egg
  • 1 Tbsp heavy cream
  • 1 tsp oil (I used Nutiva coconut oil0
  • 1/8 tsp Splenda quick pack (adjust to taste)
  • 1/8 tsp vanilla

Mix well. This will make 2 to 3 crepes. Put in a well buttered no stick frying pan and swirl to coat pan cook at medium till top looks dry and flip for a few seconds. Put in a plate, add your favorite filling and roll up and enjoy.

Ricotta Filling:
  • 1/3 cup ricotta cheese
  • 1 pkg sugar substitute

Mix well. This will fill the crepes.
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Old 05-26-2007, 03:07 AM   #2
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Sounds delish.......
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Old 05-26-2007, 11:53 AM   #3
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Babydollsea, thanks so much for this recipe! I just made it and was so good! I used EVOO and 1/2 packet of splenda, then I put on butter, rolled up and added SF pancake syrup! I can think of so many uses for these... such as pigs in a blanket! They taste just like crepes!

Question: could these be frozen?
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Old 05-26-2007, 11:58 AM   #4
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I honestly have not tried to freeze (I don't see why not though). I eat the crepes up after I make them (they are soooo good) since there are only 3.

Here is the Nutritional information I have for them...

Calories Fat Fiber Protein Carb Net Carb
274 21 0 16 3 3
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Old 05-26-2007, 12:44 PM   #5
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I hope this does not sound mean, for it surely is not intended in that spirit. I, too, have made flour-less crepes. I used Giada's (food network) recipe for a savory dish. The crepes were filled with ricotta and fontina and topped with a marinara sauce. They were tasty but, really, the crepes were nothing more than very thin omelets. To me, that is not actually a crepe, just another way to eat eggs - which may be just fine for a number of people. I haven't tested any of the Carbquik crepe recipes, so I can't comment. But for those of you who dislike the egginess of things like Spongebob's bread, you probably won't like egg crepes, either.

Ginny
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Old 05-27-2007, 07:09 AM   #6
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Thanks Ginny,

What a great idea to make it savory. I would love to try that. Can you give the recipe for it?
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Old 05-27-2007, 08:14 AM   #7
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If you go the food network site, you can look up Giada's recipes. I don't recall the exact recipe title, but it might have been something like "cheese-stuffed egg crepes". She used fresh basil leaves along with the cheese filling. I made these ahead of time for company so it was an easy dish to do with guests. I have to admit, though, that the dish still seemed a lot like dressed up omelets. I'd like to try one of the pancake recipes here (minus the leavening) and come up with something closer to a real crepe. I believe someone has posted a Danish thin pancake recipe which might work for this application.

Ginny
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Old 05-27-2007, 08:47 AM   #8
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I didn't think they tasted eggy at all... of course, the main ingredient IS egg To me they tasted just like crepes my Mom makes and this is a great substitution!
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Old 05-28-2007, 06:22 AM   #9
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I always thought that real crepes tasted pretty eggy too. Here's a good recipe that's made with Carbalose flour:



LIGHT CREPES
2 eggs
2 egg yolks
Dash salt (see my comments below)
1 cup Carbalose flour
1/2 cup heavy cream
1/2 cup water
1 tablespoon butter, melted

In medium mixing bowl, combine eggs, yolks and salt. Gradually whisk in flour alternately with cream and water until smooth. Whisk in butter. Chill batter at least 1 hour. Heat 9 or 10-inch nonstick skillet on medium heat, spraying very lightly with cooking spray. Lift skillet off the heat and make each crepe by pouring in 2 tablespoons batter while tilting the pan in all directions to swirl the batter in a thin even layer. Cook until bottom of crepe is browned; flip and brown the other side for a few seconds. Use as crepes or tortillas and fill as desired. If you won't be using the crepes right away, store them with waxed paper between each one and place in a plastic bag in the refrigerator or freezer for longer storage.

Makes about 10-12 crepes, 6 inches in diameter
Can be frozen

Note: You could use Carb Countdown milk instead of the cream and water.

Per Crepe: 108 Calories; 9g Fat; 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

The original recipe called for 1/8 teaspoon of salt, but I left it out to compensate for the salt in the Carbalose flour. After tasting one, I think they could use just a dash of salt. Also, although my batter was very thin, these cook so quickly that there isn't much time to get the batter to spread in the pan. Rather than add more liquid, I think I will add one more egg next time. I think that might also help the tendency of the crepes to crack when rolling up. The original recipe said to cook them over medium-high heat, but that seemed too hot so I cooked mine over medium-low heat. If your pan is too hot, the batter will stick instantly to the pan and you won't be able to swirl it.
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Old 06-01-2007, 01:34 PM   #10
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Yum! I love crepes. Thanks for sharing
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Old 12-09-2007, 03:23 AM   #11
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Has anyone tried to keep these in their refridgerator for a week?
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Old 09-20-2010, 09:25 PM   #12
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Babydoll, you just greatly improved my life! These were amazing! I added a little cream to the ricotta mixture so it wasn't so think and stiff. Also, I took a tiny bit of high quality, very dark chocolate (very little sugar- 1 carb per serving) and grated that over the crepes. I was blown away! Rich, decadent, and low carb. Thank you for sharing!
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Old 09-21-2010, 06:42 PM   #13
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Linda Sue, just want you to know I swear by your light crepe recipe above. I used them during the holidays last year to make some cheese-filled crepes with a SF blueberry sauce, blew my family's minds.
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Old 09-21-2010, 06:45 PM   #14
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Just bumping thru
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