ULTRA LOW-CARB CREPES AND ANOTHER IDEA FOR VALENTINE'S DAY

My latest ultra low-carb crepes look exactly like these.  I'm sorry I should have taken another photo.  I might just do that in a few days' time when I make them again.  I couldn't wait to share because I know some people were a bit skitterish re the oat flour.  Now I cut it down to 1 tbsp oat flour, so it is pretty innocent now and only 1 gram of carbohydrate per crepe.  That's pretty low and it still makes for a tasty crepe.

Crepe Layer Cake - this photo below is from the internet, but you can see how easy it is to assemble something like this from the photo below.  Just use my crepes, Creme Fraiche and lovely, ripe strawberries and powdered erythritol for sprinkling.  This Crepe Layer Cake won second prize in a competition. I can see why. Yum!!

ULTRA LOW-CARB CREPES

As promised here it is!  I was inspired by our Facebook readers to try to reduce the oat flour in my second-favorite, low-carb and gluten-free crepe recipe and the result is a very low-carb crepe that tastes pretty good, even if I say so myself.  I’m very picky about crepes.  I don’t like almond flour in them at all.  I want them to taste closer to the real thing. I added an extra egg and removed 2 tbsp of oat flour, replacing it with coconut flour and really it's very close in taste to the previous recipe. I didn't like the taste of all-coconut flour in the recipe...really not so great. We still prefer the other Low-Carb Crepe recipes of mine, but mainly because we react to too much fiber (coconut) in the diet.  For most people the extra fiber is very welcome, so enjoy!  :-)   This would probably make another great Valentine's Day dessert!

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

https://www.facebook.com/LowCarbingAmongFriends 

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3 oz regular cream cheese (90 g)

5 eggs

2 tbsp coconut flour (30 mL)

1 tbsp gluten-free oat flour (15 mL)

Liquid sucralose to equal 4 tsp (20 mL)

  SPLENDA^® Granular

¹/₂ tsp vanilla extract (5 mL)

In food processor, process cream cheese.  Add eggs; process.  Add coconut flour, oat flour, liquid sucralose, OR SPLENDA^®Granular and vanilla extract and process until smooth, scraping down the sides at least once and processing again.

Use 3 tbsp (45 mL) batter for each crepe and a small, nonstick 6-inch (15 cm) crepe pan (inside diameter).  Tilt pan to coat with batter.  Cook over medium heat.  Flip crepe when it is easy to slide a spatula underneath it.  Cook a few seconds on the second side.  Set aside in covered casserole dish and in the oven at a low heat of 190°F (88°C).  Brush pan with a little olive oil between every other crepe or so.

Yield:  11 crepes

1 crepe

41.9 calories

3.1 g protein

2.5 g fat

1.0 g net carbs