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Wed, Jun-11-03, 12:12
These crepes are absolutely delicious! They are tender, and taste exactly like a crepe made with flour. There is NO taste of soy, but you must use defatted soy flour, available at health food stores and some supermarkets. I reworked an old recipe I had, "cause I was craving crepes. You can fill them with sweetened cottage cheese, and you will have a "blintz". Or you can fill them with savoury cooked fillings (salmon, chicken, beef)and bake them with cheese on top. Or you could fill them with cooked shrimp and vege's, fry them for a few minutes and you would have an egg roll. The possibilities are endless. Let me know your ideas for fillings and toppings. Anyways, here 's the recipe. Enjoy!
2 Carb Crepe's
3/4 cup defatted soy flour
1/4 tsp salt
3 eggs
1/4 cup oil
1/3 cup heavy cream
2/3 cup water **
1/2 packet splenda
Butter for frying
Combine all these ingredients(except butter) in a food processor or blender until smooth, about 10 seconds. The batter should be the consistency of cream, so it will pour easily. Heat a nonstick 8" fry pan till quite hot, and add a dab of butter to coat pan. Pour in a scant 1/4 cup of the mix, swirling it around to cover the pan. Cook until nicely browned, then flip over and cook about 10 seconds more. Repeat, using more butter each time you pour another crepe. Stack cooked crepes, separating with paper towels.
You will end up with 15 crepes. They can be frozen.
To fill: Place about 2 Tablespoons of desired filling on one edge of crepe. Roll once, fold in each side, and finish rolling up snuggly.
Total recipe has 30 carbs, 57 protein, 99 fat
** If batter starts to get too thick to pour and swirl, just add a little more water.
2 Carb Crepe's
3/4 cup defatted soy flour
1/4 tsp salt
3 eggs
1/4 cup oil
1/3 cup heavy cream
2/3 cup water **
1/2 packet splenda
Butter for frying
Combine all these ingredients(except butter) in a food processor or blender until smooth, about 10 seconds. The batter should be the consistency of cream, so it will pour easily. Heat a nonstick 8" fry pan till quite hot, and add a dab of butter to coat pan. Pour in a scant 1/4 cup of the mix, swirling it around to cover the pan. Cook until nicely browned, then flip over and cook about 10 seconds more. Repeat, using more butter each time you pour another crepe. Stack cooked crepes, separating with paper towels.
You will end up with 15 crepes. They can be frozen.
To fill: Place about 2 Tablespoons of desired filling on one edge of crepe. Roll once, fold in each side, and finish rolling up snuggly.
Total recipe has 30 carbs, 57 protein, 99 fat
** If batter starts to get too thick to pour and swirl, just add a little more water.