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  #16   ^
Old Mon, Sep-22-08, 05:31
Aisleone's Avatar
Aisleone Aisleone is offline
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Posts: 228
 
Plan: Atkins
Stats: 190/154/140 Female 5' 6"
BF:
Progress: 72%
Location: Niagara Peninsula,Ontario
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Try them with a squeeze of fresh lemon juice and Splenda! So delicious!!!
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  #17   ^
Old Mon, Sep-22-08, 09:56
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,216
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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I posted an entry in my blog about egg crepes, with a picture: http://mostlypaleo.blogspot.com/200...egg-crepes.html
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  #18   ^
Old Mon, Sep-22-08, 14:14
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lizzyLC lizzyLC is offline
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Posts: 1,143
 
Plan: LC
Stats: 154/143/130 Female 5'6
BF:
Progress: 46%
Location: PNW
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I make them to replace pastas in italian baked dishes.
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  #19   ^
Old Tue, Jan-20-09, 14:25
deeyounee deeyounee is offline
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Posts: 231
 
Plan: VLC + IF
Stats: 400/250/225 Male 6'1"
BF:
Progress: 86%
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Sounds like a great recipe, I'll try this tomorrow morning, i just ordered some LC "Nutella" Should taste great in between a rolled up crepe.
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  #20   ^
Old Wed, Jan-21-09, 08:54
sraz sraz is offline
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Posts: 10
 
Plan: Atkinsish
Stats: 159/152/129 Female 5'4"
BF:
Progress: 23%
Location: Ontario
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This recipe brought me to this thread. Ate it with strawberries and whip cream (made with splenda) and it is absolutely delicious. I think I can say good-bye to bacon and eggs now. Thanks so much for the recipe
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  #21   ^
Old Sun, Feb-08-09, 23:36
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NrgQuest NrgQuest is offline
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Posts: 916
 
Plan: LC since 1/15/09
Stats: 317/278/217 Female 5'4"
BF:
Progress: 39%
Location: Tennessee
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Quote:
Originally Posted by sraz
This recipe brought me to this thread. Ate it with strawberries and whip cream (made with splenda) and it is absolutely delicious. I think I can say good-bye to bacon and eggs now. Thanks so much for the recipe


Ummmmm bacon crepes.
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  #22   ^
Old Wed, Jul-15-09, 10:45
msmum1977's Avatar
msmum1977 msmum1977 is offline
Senior Member
Posts: 1,172
 
Plan: VLC/Carnivore
Stats: 369/301/299 Female 5'9"
BF:too much.
Progress: 97%
Location: Eastern Ontario, Canada
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hmmmmm I'm thinking these rolled up with smoked salmon with a sprinkle of fresh chives and/or dill & capers and topped with a little cream cheese or sour cream.

Yummmmmmmmmmmmm
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  #23   ^
Old Sat, Jun-19-10, 11:23
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Nancy_B Nancy_B is offline
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Posts: 26
 
Plan: Moderate low-carb
Stats: 000/000/000 Female 68
BF:
Progress: 0%
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My mom always made English pancakes. We made a sauce out of butter and lemon juice, sprinkled with powdered sugar. I think I will try it with Splenda!

I also like crepes with cream cheese (with vanilla and splenda) and a little mixed berries. Delish!

Quote:
Originally Posted by Aisleone
Try them with a squeeze of fresh lemon juice and Splenda! So delicious!!!
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  #24   ^
Old Sat, Jun-19-10, 14:50
graciejean graciejean is offline
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Posts: 346
 
Plan: south beach
Stats: 168/168/125 Female 4'11
BF:
Progress: 0%
Location: dixie
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I've got to try these,TKs
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  #25   ^
Old Sun, Aug-08-10, 08:19
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Omnomnom Omnomnom is offline
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Posts: 52
 
Plan: Primal
Stats: 216/205/180 Male 80 inches
BF:
Progress: 31%
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tastes like eggs. a rolled up omelet I suppose. I tried it with butter and cinnamon to go with the flow. liked the butter and the cinnamon on its own better than on an egg.
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  #26   ^
Old Sun, Aug-08-10, 09:53
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,216
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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I'm now filling these with lemon egg-custard and berries. Sooooo tasty.
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  #27   ^
Old Sun, Aug-08-10, 12:27
graciejean graciejean is offline
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Posts: 346
 
Plan: south beach
Stats: 168/168/125 Female 4'11
BF:
Progress: 0%
Location: dixie
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I got to try these.Are they just as good cool as to hot?Which is the best?
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  #28   ^
Old Mon, Aug-09-10, 00:12
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,216
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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I always eat them warm. It'd be fine cool too, I'm sure.
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  #29   ^
Old Thu, Feb-23-12, 10:10
Candimk2's Avatar
Candimk2 Candimk2 is offline
New Member
Posts: 4
 
Plan: The New Atkins
Stats: 250/250/150 Female 66 inches
BF:
Progress: 0%
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I LOVE crepes & I especially love the idea of putting some cream cheese & SF preserves in (well when I can have fruit that is). But I can definitely have the cinnamon & splenda now, yummy! God must have led me to this recipe b/c I was just sitting here thinking how I would like something sweet every once in a while for breakfast. Ok, actually I was thinking about this WONDERFUL bread pudding that I had the other day & lamenting that I wouldn't be able to have it again for a while, lol. So thanks for this recipe!
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  #30   ^
Old Thu, Feb-23-12, 15:58
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deb34 deb34 is offline
Senior Member
Posts: 1,892
 
Plan: CAD
Stats: 231.6/233.1/199 Female 66 inches
BF:not/low/enough
Progress: -5%
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[QUOTE=GlendaRC]Hmmm ... I'm thinking breakfast wrap filled with a little salmon salad. I wonder if they're stronger if you cook them the night before and use them cold?

All of a sudden, I'm envious of Ontarians - here in Victoria, I can't find anything heavier than whipping cream, and that has too many stabilizers added! I've been using 18% table cream, but I'd love to find a source for 35% cream!!![/QUOTE]

here in Ontario 35% cream IS whipping cream

here's a list of the different % of the creams sold here

Quote:

Clotted cream: not made locally - imported from England sterilized, in jars, tastes nothing like the "real thing"

Double cream: made by Western Creamery for Loblaw's - thick, and nearly solid if not stirred. Doesn't whip well and doesn't need whipping to use as a topping

Heavy cream: I've never seen it for sale

Whipping cream: 32-35% depending on brand

Sterilized cream: refers to either tetra packed or canned cream or to individual UHT creamers for foodservice - it's a packaging term with no specific butterfat level implied
Cream or single cream: I've never seen for sale

Coffee cream or table cream: 18%

Half-&-Half: 10%

Light cream: 5%

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