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Berry Crepes
Source of Recipe
Jo Gainey
List of Ingredients
2 Thin Egg Crepes, cooled (recipe below)
FILLING:
1/4 cup ricotta or uncreamed cottage cheese
1 package (4 oz) cream cheese, at room temperature
2-4 packets Splenda (or sweeten to taste)
good dash of cinnamon (to taste)
Mix all ingredients together and set aside.
SAUCE
2 fresh strawberries
2 Tabsp fresh blueberries
2 Tabsp fresh raspberries
1 teaspoon raspberry DaVinci syrup
2 packets Splenda
1/2 cup heavy cream
Place everything in a blender. Blend until smooth.
Recipe
PRESENTATION
Place crepe on a plate.
Spoon filling into center of crepe.
Roll up and place seam side down.
Top with sauce.
Garnish with a sliced strawberry or a sprig of mint
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Thin Egg Crepes
Serving Size : 18
5 large eggs
2/3 cup cream
1/2 cup Atkins Bake Mix
(or use 1/3 cup protein powder + 1/4 teasp baking powder + 1/4 teasp
salt +
1 Tabsp vital wheat gluten + 1 Tabsp oat flour)
1/4 cup butter -- melted
1/4 cup splenda (1 Tabsp Splenda + 1/4 teasp Stevia powder)
1/2 teaspoon vanilla (1/4 teasp vanilla)
Place all ingredients into blender and whirl until smooth.
Let rest for 15 minutes before cooking.
Heat a 5" skillet with a little butter or oil.
Pour 1/4 cup of batter into skillet and swirl it around until it coats the
bottom of the pan.
Cook until you see bubbles on top and then flip over for a few seconds.
Stack, with wax paper between each cake.
This is wonderful with the home made maple syrup low carb of course.
Note: you can omit the splenda & vanilla & use as a wrap for enchiladas, a
breakfast wrap or with maple syrup & butter.
© recipe copyright rjgainey 2003
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