Low Carb Crepes
Recipe from the August 2011 Newsletter
- 3 ounces cream cheese, softened
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar-free syrup
- 1 teaspoon butter
In a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and sugar-free syrup.Melt the butter in a nonstick skillet over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. Swirl to coat the bottom of the skillet. Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes. Makes 6 crepes, Serves 2.
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