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Monday, July 11, 2016


Deliciously good and satiating savory crepes.  Serve with cherry tomatoes or a leafy salad, if desired.  When I was a young woman, Ian and I would visit Peter's Pancake House in Cape Town (recently voted the most beautiful city in the entire world) and enjoy savory crepes.  That is where I learned you don't always have to serve crepes for dessert.  Use whichever crepes you prefer.  There are two more with lower carb levels and one of the recipes is only 1 g carbohydrate per crepe (that's tough to beat!) and it still tastes wonderful.  Find those recipes HERE and HERE.  Make sure you have a good nonstick pan and then all you need is to brush the pan in between every other crepe with a titch of light-tasting olive oil or melted butter.  You don't want to impart any strong flavors to the crepes.

1 roast chicken
Alfredo Sauce:
8 oz regular cream cheese (250 g)
1/2 cup grated Parmesan cheese (the kind in a can) (125 mL)
1/2 cup Hood® Calorie Countdown (125 mL)
  Milk, OR Carolyn’s Low-Carb Milk  
1/2 cup butter (125 mL)
Crepes:  Or use lower carb crepes:  Find those recipes HERE and HERE.  Leave sweetener out.
2 cups Hood® Calorie Countdown (500 mL)
12 large eggs
2 cups gluten-free oat flour (500 mL)
1/2 cup butter, melted (125 mL)  (this can be reduced by half!  In fact, I have forgotten it once or twice!)
1/2 tsp xanthan gum (2 mL)  You can use 1/4 tsp or leave it out!
3 tbsp olive oil (45 mL)

Cut up roast chicken and cut the chicken meat into small pieces. 

Alfredo Sauce:  In large frying pan, combine cream cheese, Parmesan cheese, milk of choice and butter.  Allow cream cheese, cheese and butter to melt over medium heat and stir to blend well.  Add chicken.  Set aside. {about 4 cups (1L)}

Crepes:  In food processor or blender, combine Hood® Calorie Countdown milk, OR Carolyn’s low-carb milk, eggs, oat flour, butter, SPLENDA® and xanthan gum.  Blend well, stopping to scrape sides of food processor or blender a couple of times.

Into cereal bowl, pour olive oil. Using a pastry brush, brush a tiny amount of oil to cover a 6-inch (15 cm) nonstick pan.  Pour 3 tbsp (45 mL) crepe batter in pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form.  Flip crepe and cook the other side briefly.  Transfer to a dish with a lid to keep the crepes warm.

Fill each crepe with 2 tbsp (30 mL) of Chicken Alfredo (warm briefly again in the frying pan).  Fold edges over to middle.

Variation: Canapés:  Excellent, tasty appetizer. Serve cold.  Fill Crepes, fold over and refrigerate.  Before serving, slice into bite-size pieces.  

Yield:  32 crepes, filled
1 crepe
173.0 calories
7.7 g protein
13.8 g fat
4.2 g carbs  (will be quite a bit less with the 1 g carb crepes - it will be very low-carb!)

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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