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4 egg whites beaten or eggbeaters equivalent to 4 eggs
1/4 cup ricotta cheese
2 tbsp heavy whipping cream
2 oz of softened cream cheese (optional)
1 tsp vanilla extract
2-3 Splenda packets
dash of cinnamon
How To Prepare:
This is a variation of the Atkins sweet induction breakfast. Grease a small frying pan with cooking spray. Pour in approx. 2 egg whites into the cool pan, making a thin layer, not quite as thick as an omelet (like a crepe). Depending on the size of your pan (I use an 8-inch pan) you will have to vary the amount of eggs used - the key is to keep it very thin . Cook over medium heat until cooked through but not browned. Remove "crepe" from pan to a plate.
In a small bowl, mix ricotta, cream cheese, heavy cream, vanilla, and Splenda. Mix until well blended. Spoon mixture into center of crepe, sprinkle with cinnamon, and then fold edges in (like you would a soft taco or wrap sandwich). Eat with knife and fork - crepe is too delicate to pick up and eat. You may also drizzle sugar-free maple syrup onto crepe, if you like.
Makes a great dessert, too.
Number of Servings:
recipe makes two crepes
Carbs per serving - include all nutritional information if known:
2-3, dpending on how much filling you put in crepe