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4 oz. large curd cottage cheese
4 oz. cream cheese
8 oz. farmers cheese
1 egg yolk
2 tbsp Splenda
1/2 tsp vanilla
1/4 tsp cinnamon
butter, lots of
Frieda's French crepes, on package of 10
1 egg + 2 tbsp water for egg wash
How To Prepare:
This works because the crepes are so thin that they only have 5 carbs each. That also makes the blintzes very fragile until sauteed.
Any similar filling recipe will do. Mix all the ingredients in a bowl until smooth. The FILLING MUST BE FIRM. Too much cottage cheese may make it watery which will make the crepe tear.
Lay a crepe on a flat surface and brush with melted butter, which makes the crepe softer and easier to fold. Turn it over and lay a 2 tbsp of filling accross the lower half, leaving an inch of margin on each side. Fold the crepe over the filling, then roll up a full turn upward. Fold the ends over and roll up to the end. Seal the seam with egg wash. Sautee two at a time in a generously buttered frying pan on medium-low heat, until browned, a minute or two. CAREFULLY turn over and finish browning and turn into a dish. Once fried they are easier to handle, but still use care. Serve with sugar-free preserves, or sour cream or whatever. Refrigerate or freeze and reheat in toaster oven.
Number of Servings:
4 or 8 (1-2 blintzes)
Carbs per serving - include all nutritional information if known: