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CREPES




Source of Recipe


unknown--I think Rani Merens gathered them about 2 years ago.
MAPLE BUTTER For crepes
1 stick butter
4 packets sugar substitute
1 tablespoon (or more) maple extract
Whip the butter and add the remaining ingredients. Refrigerate for later.

RICOTTA FILLING FOR CREPE
1/3 cup ricotta cheese
1 package sugar substitute
1 tablespoon vanilla extract
¼ teaspoon almond flavoring
Mix well. This will fill two crepes. Instead of sugar substitute, you can
use the Strawberry Kiwi or Basic Jam recipe.

NO FLOUR CREPE
1 large egg
1 tablespoon cream
1 teaspoon oil
¼ teaspoon sugar substitute
1/8 teaspoon vanilla
Mix well. This will make two crepes. Put in a well buttered no stick frying
pan and swirl to coat pan cook at medium until top looks dry and flip for a
few seconds. Put in a plate, add your favorite filling and roll up and
enjoy.

CREPES - PROTEIN POWDER
¼ cup protein powder
1 egg
1/8 teaspoon baking soda
1 tablespoon vanilla
¼ teaspoon almond extract
½ cup cream
Blend ingredients and fry on a non-stick surface with butter or oil. They
burn easily. Makes 2 six inch crepes.

VARIATIONS:
. For seafood crepes, make a white cream sauce with shrimp or crab and use
as filling
. For cream cheese crepes, whip cream cheese with orange or lemon flavoring
(or flavoring of choice) and either serve with cream cheese spread over top
of crepe or as a filling.


RICOTTA CREPES
1 cup ricotta cheese
2 eggs, beaten
1 tablespoon butter
1 packet sugar substitute
¼ cup almond powder (grind almonds in coffee grinder
1 teaspoon vanilla
pinch of salt
2 tablespoons olive oil, for cooking
Using blender or food processor, blend all ingredients, except cooking oil,
until smooth. Using heavy skillet, heat olive oil and drop batter by
spoonfuls into pan. Size of spoonful depends whether crepe will be filled
(1-2 tablespoons of batter) or served like a pancake (1/2-1 tablespoon of
batter). Cook one side until firmed and bubbling and brown on edges, then
turn and cook second side. Calories per serving: 463 Carbs: 6.3 (0 fiber) g.
Fat: 40.1 (21.5 sat) g. Pro: 20.0 g.

EGG WHITES CREPES
6 egg whites
1 teaspoon cream of tartar
½ cup cottage cheese
½ teaspoon vanilla extract
1 package artificial sweetener
1 tablespoon butter
¼ cup sour cream
In a mixing bowl, beat egg whites and cream of tartar until stiff. Set
aside. In another bowl, combine and mix well cottage cheese, vanilla
extract, and sweetener. Fold cottage cheese mixture into eggs whites gently.
Melt butter in small frying pan over medium heat. Add 2 tablespoons of
batter to pan and spread it until it covers bottom (about 4 inches across).
Cook until crepe sets and appears brown on the bottom. Turn it over and
brown the other side. Repeat for the rest of the batter. Spread 1 teaspoon
sour cream on each crepe, roll into cylinder and serve. 4-6 servings.

WHEY CREPE
2 heaping tablespoons whey protein powder
1 egg
3-5 drops lemon oil (or ½ teaspoon oil of choice)
¼ teaspoon baking powder
water
1 tablespoon sour cream
Combine all ingredients, except sour cream, and add enough water to make a
crepe batter. Pour batter into sprayed or oiled crepe pan and cook over
medium low heat. Before removing from pan, drop sour cream on crepe, remove
immediately. Fill with filling of choice. Fold into quarters like a crepe
and serve.