Thursday, August 2, 2018

TOP FAVORITE LOW-CARB CREPES






TOP FAVORITE LOW-CARB CREPES

I am extremely enthusiastic about my crepe recipes.  They are easy to make and taste awesome!  All you need is a little oil and a good nonstick pan (I usually have two going at the same time and it makes light work of things).  My family loves these and I never bother making high-carb ones anymore as these are nicer.  Even my daughter-in-laws love them.  Even if you will be making these for high-carbers, they will not think anything is amiss and will not think “low-carb” if you know what I mean!  I made an amazing Peanut Butter Nutella recently which I used to spread on these crepes and topped with my Vanilla Custard Ice Cream.  Delicious!   Meantime, here's one that I used to make, but the new one is much nicer and more chocolaty.  These crepes are nicer than the crepes you will eat at the Crepes and Waffles restaurants.  Reason being, these are more substantial-tasting, whereas those others are so ridiculously thin.  You can also spread them with Cinnamon Butter - butter flavored with cinnamon and your favorite sweetener!

PLEASE NOTE:  There is an alternative to these in the NOTE below this recipe that is lower in carbs and still tastes completely amazing!  If desired, you can try my Ultra Low-Carb Crepes...only 1 gram net carbs each!  Or these ones:  Here.

1 cup Hood® Calorie Countdown (250 mL)
   milk, OR almond milk
6 large eggs
3/4 cup gluten-free oat flour, OR (175 mL)
  Buckwheat flour* for grain-free (see below NOTE - used only 1/4 cup)
1/4 cup butter, melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 4 tsp (20 mL)
  sugar, OR 2 coffee sweetener packets
1 tsp vanilla extract (5 mL)
1/4 tsp xanthan gum (1 mL)
  
Crepes:  In food processor or blender, combine Hood® Calorie Countdown milk, OR almond milk, eggs, oat flour, butter, liquid sweetener, vanilla extract and xanthan gum.  Process well, stopping to scrape sides of food processor or blender a couple of times.

Use two (to work more quickly otherwise use one) 6-inch (15 cm) nonstick pans.  Pour 3 tbsp (45 mL) crepe batter in each pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form (placing a small pot lid over top of crepe will help the top of the crepe set more quickly before the underside turns too dark).  I sometimes do that but not always. Flip crepe and cook other side briefly. Transfer to a dish with a lid to keep the crepes warm.

Helpful Hint:  The brand Anthony’s® Buckwheat flour is mild in flavor.  I cannot attest to the flavor of other brands.  Find this brand online either at Amazon or at the company's site.

NOTE: These worked very well with 1/4 cup (60 mL) oat flour!! – only made 12 crepes with scant 1/4 cupfuls (60 mL) used.  Nutritional Analysis: 12 crepes – 90 calories; 3.5 g protein, 8.1 g fat; 0.1 g fiber; 1.5 g net carbs.  

Yield:  17 crepes
Oat flour/Buckwheat flour
69.5/71.1 calories
2.9/3.0 g protein
5.1/4.9 g fat
0.1/0.6g fiber
2.6/3.4 g net carbs

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