Looking for a crepe recipe

[dixichic]

I am looking for a crepe recipe that does not use ANY flour replacement products. I have seen it here years ago but can not find it now...

help??

[jenna...]

I know of one made by grinding Oats for the flour. Interested? It's delicious and easy.

[luckiangel]

i used the oopsie recipe without protein powder in the waffle maker to make crepes...they came out pretty good. I'm sure that if you were use less cream cheese to make a thinner batter you could make them in a skillet.

[Kisal]

I have these in my collection, but I haven't tried any of them:

Egg Crepes (I don't remember where I found this one, sorry!)

Beat 6 eggs well. Heat a non-stick pan over medium high heat. Brush pan with a little oil and pour about a 1/4 cup of egg "batter" into the pan -- use as little as possible but still coat the hot pan. Cook for a few seconds, and then flip or turn it over (use a silicone spatula and your fingers.) As soon as it is done (total of about 10 seconds cooking), layer them on a dinner plate. They will keep for a couple days in the fridge if you wrap them well.

Use them as lasagna noodles, fajita wraps, for canelloni with ricotta/spinach filling and beef/tomato sauce. Sliced into strips, they make good noodles for chicken noodle soup.
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Hani's Crepes

1 c. cottage cheese
4 eggs
6 packets splenda (or use davincis to taste)

Stir all ingredients together, then add to butter-coated frying pan. turn gently, cook on med low flame.
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Babydollsea's Flourless Crepes

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.

Makes 3 crepes.

Per crepe: Cals 274, Fat 21g, Fiber 0g, Protein 16g, Carbs 3g, Net Carbs 3g.
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[Nigel]

I haven't tried this one yet, but it got good reviews.

Fresh and Lean Crepes

1/4 cup nonfat cottage cheese
2 Tbls. plain oatmeal
6 egg whites
vanilla to taste
packet of splenda
cinnamon if you want

-Blend in a blender for 30 secs. This makes two cups of batter. spray small skillet or pan with pam. To make six crepes, put 1/3 c. in pan at a time. when you add the crepe swirl it around in the pan to coat evenly. very carefully, flip and cook on other side. since it takes a while to cook them all, keep a plate in a 250 degree oven and keep the cooked crepes in there with a pot lid covering them.

[dixichic]

Thanks everyone but I am sticking to very strict Atkins inducation so no oat flour for me.
However, I do think Kisal's recipe will work. I will let you all know how they turn out.

Thanks again!

[cleochatra]

I used oopsie batter today and ended up with some tremendous crepes.

I'd hoped for pancakes, but crepes work...

[dixichic]

So Cleo, what did you do with your oopsie batter? Did you butter the skillet or use spray?
My crepes were so delicate I could not even flip them. If I can flip the oopsie batter, I will be in business!

[cleochatra]

Here you be, sweet thang!



My new mantra: When life hands you flatties, add cream and berries.


Low Carb Crepes (of the Oopsie variety)

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

Preheat oil in skillet over medium-low heat.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, cream of tartar 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:

Arrange crepes on a plate (best looking side down).

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

[dixichic]

Oh my Cleo...this will be a keeper recipe. I will be making these for breakfast tomorrow.
I have berries waiting!
Thanks for sharing!

[cleochatra]

You're welcome! Remember, once side #1 cook,s side 2 cooks really quickly! Be ready!

[Jake]

You should SO do an oopsie cookbook, you know that?


ETA: Have you tried deep frying them? Like wrapping oopsie batter around somekind of filling and frying it in oil?

[cleochatra]

OMG!!! I love your new avatar! LOLOL!!!

You ROCK!


And thank you, buuuuut I doubt people want to buy a cookbook! I like to just pay it forward.

[KellBell1234]

Cleo, your new avitar is hilarious!!! I just love it- I am laughing out loud at my desk at work!!!

[cleochatra]

Kell-- isn't that the shizz? My friend PennInk made it for me! And it's strangely slimming...

I'm glad it makes you laugh, too.

[ElleH]

On a whim, I made some egg-crepes today. I was VERY skeptical. I don't like omelettes, and I was afraid this would just taste like an omelet. It didn't.

I used 1 large egg, 1 TBL heavy cream and salt and pepper, well-beaten. Cooked them in an 8 inch non-stick pan that was buttered. It made 3 crepes for me. I filled it with a mexican-y filling, seasoned ground beef, cheese, salsa, sour cream and jalapeno slices. It was really good. Once I try them with a less strongly-flavored filling, I'll know better how they "taste," but for this purpose, they were quite good.

[Dixie Barkley]

Originally Posted by ElleH

On a whim, I made some egg-crepes today. I was VERY skeptical. I don't like omelettes, and I was afraid this would just taste like an omelet. It didn't.

I used 1 large egg, 1 TBL heavy cream and salt and pepper, well-beaten. Cooked them in an 8 inch non-stick pan that was buttered. It made 3 crepes for me. I filled it with a mexican-y filling, seasoned ground beef, cheese, salsa, sour cream and jalapeno slices. It was really good. Once I try them with a less strongly-flavored filling, I'll know better how they "taste," but for this purpose, they were quite good.

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[Soobee]

I saw on Big Daddy's show yesterday that he made egg crepes. Just eggs and chives. They looked good.