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Old 11-17-2010, 04:05 PM   #1
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Gluten-free Crepes with Strawberry Sauce (photo)



A word about oat flour. Oat flour is not wheat flour. It also does not contain gluten. Many people with Celiac disease or wheat intolerant people can tolerate oat flour in moderation. Dr. Atkins recommended soy flour very early on in the low-carb diet, however, oat flour is not too much more in carbs than soy flour, and it is a much healthier alternative in my opinion. Soy flour can adversely affect the thyroid and males should not be consuming a lot of soy because of the phytoestrogens.

CREPES WITH STRAWBERRY SAUCE
Serve these super-tasty cream cheese filled crepes with some sausages or bacon on the side and you have a very different breakfast.

1/2 cup Hood Carbdown milk, (125 mL)
OR Carolyn’s low-carb milk
3 large eggs
6 tbsp oat flour (90 mL)
3 tbsp vanilla whey protein (45 mL)
2 tbsp butter, melted (25 mL)
1 SPLENDA® packet
1/4 tsp Xanthan gum (1 mL)
1 tbsp olive oil (15 mL)
Cream Cheese Spread:
4 oz regular cream cheese (125 g)
3 tbsp sour cream (45 mL)
Any-flavor Da Vinci® Sugar Free Syrup to taste
Strawberry Sauce:
1 1/2 cups frozen, unsweetened strawberries (375 mL)
Liquid sucralose to equal 1/4 cup (50 mL)

In blender, combine milk, eggs, oat flour, vanilla whey protein, butter, SPLENDA® and Xanthan gum. Blend well, stopping to scrape sides of blender a couple of times.

Pour olive oil into a cereal bowl. Using a pastry brush, brush a tiny amount of oil to cover a 6-inch (15 cm) nonstick pan. Pour 3 tbsp (45 mL) crepe batter in pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form. Flip crepe and cook the other side briefly. Transfer to a dish with a lid to keep the crepes warm.

Cream Cheese Spread: In food processor or blender, combine cream cheese, sour cream and Da Vinci® Sugar Free Syrup; process until smooth. Spread each crepe with some of this mixture and pour Strawberry Sauce over each serving.

Strawberry Sauce: In saucepan over medium heat combine strawberries and liquid sucralose. Bring to boiling. Using a potato masher, mash strawberries. Cook until sauce thickens.

Yield: 8 servings
1 crepe/crepe with sauce
98.8/164.1 calories
5.1/6.8 g protein
7.1/12.4 g fat
3.0/5.6 g carbs
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Old 11-17-2010, 05:14 PM   #2
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Oh man, Jen, you have been working overtime lately on deliciousness! I hope all these yummy concoctions will be in your new cookbook? It's so nice to have all the recipes in one handy place....

I will have to try this while my dear stepson is home for the Thanksgiving holiday!
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Old 11-18-2010, 08:03 AM   #3
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YUM!! Making these this weekend! Thanks Jennifer!!
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Old 11-18-2010, 09:00 AM   #4
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Wow looks wonderful definitely going to try theses this weekend!!!
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Old 01-08-2012, 11:17 AM   #5
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I just made these for later for our football snack. Yum. I hope they taste as good as they look
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Old 01-08-2012, 04:12 PM   #6
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I hope you enjoyed them.
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Old 01-08-2012, 04:25 PM   #7
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They were yum
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Old 01-08-2012, 04:54 PM   #8
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Wow - good job! Happy you enjoyed them. I love those crepes. I think it would be yummy too with cream cheese with orange flavoring and maybe orange zest and some canned, drained mandarin orange segments instead of strawberries.
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Old 01-08-2012, 05:41 PM   #9
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Mmmmm. Must give some low-carb crepes a try. These look delish, Jen.
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Old 01-08-2012, 07:27 PM   #10
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Jen, can you use almond milk? Those look so tasty and I have everything here but the Hood milk and I don't think we can get that here (have not seen it)
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Old 01-09-2012, 03:06 AM   #11
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Cara, I used almond milk. I use almond milk for everything.
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