Egg Crepes

[shiNer45]

hi there, first post, so start the screming im in the wrong group or something,

but im doing Atkins and so here goes:

tired of always eating scrambled eggs and bacon for breakie???

I am

so my wife found this recipe in a book called 7 days of low carb eating, i made them last nite and ate them this morning and they were good, very good

they are crepes people!!!

heres how to make em:

small batch: 2 eggs, 2 tbsp heavy cream, 1 tbsp butter or oil
whisk all together, heat pan, lightly butter, pour in small amounts so crepes are thin, whirl them around sop they cover the bottom of an 8" pan
cook till brown on one side about 2 minutes or so, then flip and do the same,

roll em up and eat em!!! or as i do sprinkle with cinnamon and fake sugar for a real treat, maybe even some Atkins pancake sauce !!!

carb count for above recipe eggs 0.6g each, cream 35% 0.5 tbsp, and whatever else u put on them,

i had a whole satisfying meal (doubled the recipe) for around 3.8g carbs total, my eggs listed 0g for carbs

shiNer45

[LadyBelle]

Check out the recipe forums on here. There is an entire forum devoted to breakfast ideas and another to snack ideas.

[Iwilldoit]

These sound good, I especially like the cinnamon idea. If you used sugar free pancake syrup, you might not even need to use the Splenda! hehe, less carbs. I think I will give this a whirl this week.

[cleopatra]

I just tried these and they are very tasty, i added some cinnamon into the batter before cooking yum!, i will be using this recipie again.

[ChgoMomof2]

These sound DELICIOUS! I LOVE LOVE crepes and can't wait to try!

Thanks for the recipe shiNer45!!!

[little red]

These are even better if you put a little softened cream cheese or sour cream inside with some sugar free apricot preserves. MMMMmmmm....blintzes!

[Welshlass]

These are even better if you put a little softened cream cheese or sour cream inside with some sugar free apricot preserves. MMMMmmmm....blintzes!

Now that sounds REALLY good. I think I will have to try!

[Nancy LC]

I have made egg crepes using water instead of cream. They came out great! I always like berries in crepes. So I usually microwave up some unsweetened raspberries (or whatever I have) add a drop of Sweetzfree.

If one uses dairy products I can imagine that creme fraiche on top would be amazingly good.

*toys with the idea of dabbling in dairy again*

[Sandollar]

I'm going to make these for lunch tomorrow and fill them with blueberries and whipped cream.


*fleh*
*drool*

[surfnmom]

My mom use to make us creaps for Bf when I was a kid, (we called them rollem ups :lol: ) hot out of the pan we would put butter and jelly on them rollem up and eat. Yummmm I am going to make these for sure. Thanks for bringing back some great memories.

[gman2050uk]

i just made these they were lush had them with cinnamon bit of sweetener and a dash of double cream on top mmmmmmm thx for the recipe.

[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!!!

[gman2050uk]

hi glendarc you dont have to use cream if you dont want to i have used water in place of the cream they still came out nice

[Lie2MeJL]

These sound good but are they actually filling??

[Nancy LC]

I have 3 egg crepes for breakfast (2 eggs) and I'm usually full for 4-5 hours!

[Aisleone]

Try them with a squeeze of fresh lemon juice and Splenda! So delicious!!!

[Nancy LC]

I posted an entry in my blog about egg crepes, with a picture: http://mostlypaleo.blogspot.com/2008/09/still-stuck-on-egg-crepes.html

[lizzyLC]

I make them to replace pastas in italian baked dishes.

[deeyounee]

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.

[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

[NrgQuest]

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.

[msmum1977]

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

[Nancy_B]

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!

Try them with a squeeze of fresh lemon juice and Splenda! So delicious!!!

[graciejean]

I've got to try these,TKs

[Omnomnom]

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.

[Nancy LC]

I'm now filling these with lemon egg-custard and berries. Sooooo tasty.

[graciejean]

I got to try these.Are they just as good cool as to hot?Which is the best?

[Nancy LC]

I always eat them warm. It'd be fine cool too, I'm sure.

[Candimk2]

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! :)

[deb34]

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%

[D_Aphrael]

Just had a variation on this for my dinner, added the sugar and cinnamon straight to the batter with a little cream cheese. Served with leftover stewed rhubarb from yesterday.

I'm seriously in low-carb heaven right now, wouldn't have believed these didn't have flour in if I hadn't known and seriously satisfied my sweet tooth and my appetite.

[deb34]

I hope you didn't really use sugar- the evil beast!!! gasp, gasp! :)

[D_Aphrael]

I promise it was sweetener, obviously my tastebuds couldn't taste the difference though :p

slip of the fingers there

[bigoledude]

I made a delicious white sauce with shrimp, crab and fish using sweet red peppers, caramelized onion, lots of garlic and a little crushed red chile pepper. A very little bit of fresh green-onion sausage cooked with the veggies added another rich flavor to the sauce. I filled the crepes with this mixture and then poured some over the top of the rolled-up crepes also. I'm tellin ya!

[Jhimson]

Mouth Watering ...cause syrup..makes the food flavorful.. :yum:

[terrieb01]

I tried these for the first time yesterday...very delicious and satisfying! Thank you!

[Cthebird]

I wanted this to really work and taste good, but I must say they tasted too eggy for my taste. I was hoping the cream would have softened the egg taste, but it didn't. But I used the oil instead of butter. Who knows, maybe the butter would have helped. Anyway, I had a hard time turning them without them ripping so they looked like a mount of scrambled eggs. I did put the cinnamon/Truvia on them like I do with regular crepes, and it didn't seem to be a good match. Honestly, catsup would have been better. I think for good crepes one really needs to add some flour, unfortunately. But of course not everyone may see this the same way as me.

[BobbieLee]

I wanted this to really work and taste good, but I must say they tasted too eggy for my taste. I was hoping the cream would have softened the egg taste, but it didn't. But I used the oil instead of butter. Who knows, maybe the butter would have helped. Anyway, I had a hard time turning them without them ripping so they looked like a mount of scrambled eggs. I did put the cinnamon/Truvia on them like I do with regular crepes, and it didn't seem to be a good match. Honestly, catsup would have been better. I think for good crepes one really needs to add some flour, unfortunately. But of course not everyone may see this the same way as me.

maybe a TBS or so of almond or coconut flour will help with the consistency and flavor?? I haven't tried these yet, but they are on my "to do" list. :yum: