All Natural. No artificial ingredients. No preservatives
You will need
2 Tbsp melted butter
1/4 cup heavy cream
1/3 cup water
2 large eggs
Makes six x 8" crepes:
In medium/large size mixing bowl, combine 2 eggs and whisk until yellow and slighly foamy (1/2 minute).
Add 1/3 cup dry mix, 1/4 cup heavy cream, 1/3 cup water and 2 Tbsps melted butter. Whisk for 1 minute, until well blended.
The secret to fast and easily made crepes is to use a skillet or 8" omelette pan that is NOT TOO HOT, or TOO COOL. S tart the first crepe by heating your skillet on medium high until water "bounces" off the pan. Spray the pan with non-stick cooking oil, and pour 1/4 cup of the prepared batter into pan. Rotate pan quickly to allow crepe batter to spread to all sides. Cook for JUST 30 SECONDS, and using a spatula, gently lift the crepe's edge to be sure it is slightly browned- turn crepe and cook for JUST ANOTHER 10-15 SECONDS. DO NOT OVERCOOK (Crepes burn easily).
Place crepe onto a plate and cover with foil to keep warm if desired. Check your pan to make sure it is not too hot- usually you can turn the heat to medium for the remainder of the crepes. Spray your pan again and repeat crepe making steps using 1/4 cup batter for each crepe. Stack crepes on each other, they will not stick. Cover leftover crepes with plastic wrap and refrigerate for up to 1 week, or freeze in safe container or bag for up to 2 months.
Variations: Add 1 Tbsp dried parsley, and/or herbs and additional seasonings of your choice. For dessert crepes, add no carb sweetener to taste.
***1g net carb per 3 crepes.
Last Updated: 2016-03-29 17:52:43