Low-Carb Crepes

This recipe is adapted from "The Low-Carb Comfort Food Cookbook" by Michael and Mary Dan Eades, John Wiley & Sons, Inc., 2003. They are easier to make than you might expect!

1 1/4 cups egg white*
1/3 cup MP safe sour cream
2 tbsp. unenriched flour**
1/2 tsp. baking powder
1 tbsp. water
pinch of salt
2 tbsp MP safe oil in a small cup with a pastry brush


Mix all the ingredients (except the oil) in a blender or food processor. Mix for only a few seconds, you don't want the batter to get foamy. Let the batter sit in the fridge for an hour or even overnight to let the flour absorb the liquid. Batter will thicken just a little as it sits. Do not skip this step!

Use a pastry brush to spread a thin layer of oil in a 10 inch nonstick skillet and put the heat on low to medium. When the pan is warm pour in about a quarter cup of batter. As you pour the batter with one hand, shake or swirl the pan with the other hand to evenly coat the bottom of the pan with batter. When the edges start to brown, use a heat safe rubber spatula to lift the edge of the crepe then use your fingers to flip it over. They only need a few seconds to finish cooking. Use the pastry brush to add a little more oil to the pan before cooking the next crepe. As I cook the crepes one by one I stack them on a plate with a strip of wax paper between each one. When they are cool I put the stack in a zip top bag. They stay good in the fridge for about a week. Often the first one of the batch does not flip well and comes out jumbled. It will taste fine even if it doesn't look great.

We use these in lots of ways. We put burrito fillings in them and roll them up. I have put creamed spinach and a little grated cheese in them and folded them over like an omelet. Sometimes we stack two with grated cheese between them to make "quesadillas". Heat them in the microwave to melt the cheese.

The small amount of white flour used in this recipe should not pose a problem for all but the strictest low carbers. Makes 8-10 crepes.

* I use the liquid egg whites that are sold in the dairy case with the eggbeaters and other egg substitute products. Make sure the ingredients list only egg whites and not other additives, some add D!

** I use Hodgson Mill Naturally white flour. The ingredients list says Wheat flour (unbleached and unenriched).

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