No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (156g) Recipe makes 3 servings The following items or measurements are not included below: 1/4 cup vital wheat gluten
Calories 287
Calories from Fat 201		(70%)
Amount Per Serving		%DV
	Total Fat 22.4g	34%
	Saturated Fat 11.8g	58%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 334mg		111%
Sodium 126mg		5%
Potassium 244mg		6%
Total Carbohydrate 10.5g		3%
	Dietary Fiber 1.0g	4%
	Sugars 0.9g
Protein 11.8g		23%
detailed view... how is this calculated?

Low Carb Crepes

Recipe #347134 | 25 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: archi-meg
Jan 6, 2009

I love crepes, and I got very tired of eggs for breakfast after going low-carb. These are best with savory ingredients (because of the buckwheat), but you could fill with berries and sugar-free whipped cream instead.

SERVES 3 -5 , 10 crepes (change servings and units)

Ingredients

4 eggs
1 cup light cream
1/4 cup buckwheat flour
1/4 cup vital wheat gluten

Directions

1
Whisk all ingredients together.
2
Heat crepe pan or skillet on medium high heat. Oil pan with non-stick spray or butter.
3
Measure 1/4 cup of batter into pan and swirl into a large circle, until batter no longer runs. Cook on first side until top appears dry and edges pull away from pan easily.
4
Flip carefully, then cook on second side until lightly browned, being careful not to burn. Serve immediately. Oil the pan in between each crepe.
5
If desired, fillings can be added right after first flipping the crepe. Spread shredded cheese and sliced ham or turkey across the surface. Cheese should be just melted as the second side is finished cooking. Fold in half to serve.