Try them with a squeeze of fresh lemon juice and Splenda! So delicious!!!
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I posted an entry in my blog about egg crepes, with a picture: http://mostlypaleo.blogspot.com/200...egg-crepes.html
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I make them to replace pastas in italian baked dishes.
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Sounds like a great recipe, I'll try this tomorrow morning, i just ordered some LC "Nutella" Should taste great in between a rolled up crepe.
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This recipe brought me to this thread. Ate it with strawberries and whip cream (made with splenda) and it is absolutely delicious. I think I can say good-bye to bacon and eggs now. Thanks so much for the recipe
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Quote:
Ummmmm bacon crepes. |
hmmmmm I'm thinking these rolled up with smoked salmon with a sprinkle of fresh chives and/or dill & capers and topped with a little cream cheese or sour cream.
Yummmmmmmmmmmmm |
My mom always made English pancakes. We made a sauce out of butter and lemon juice, sprinkled with powdered sugar. I think I will try it with Splenda!
I also like crepes with cream cheese (with vanilla and splenda) and a little mixed berries. Delish! Quote:
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I've got to try these,TKs
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tastes like eggs. a rolled up omelet I suppose. I tried it with butter and cinnamon to go with the flow. liked the butter and the cinnamon on its own better than on an egg.
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I'm now filling these with lemon egg-custard and berries. Sooooo tasty.
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I got to try these.Are they just as good cool as to hot?Which is the best?
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I always eat them warm. It'd be fine cool too, I'm sure.
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I LOVE crepes & I especially love the idea of putting some cream cheese & SF preserves in (well when I can have fruit that is). But I can definitely have the cinnamon & splenda now, yummy! God must have led me to this recipe b/c I was just sitting here thinking how I would like something sweet every once in a while for breakfast. Ok, actually I was thinking about this WONDERFUL bread pudding that I had the other day & lamenting that I wouldn't be able to have it again for a while, lol. So thanks for this recipe! :)
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[QUOTE=GlendaRC]Hmmm ... I'm thinking breakfast wrap filled with a little salmon salad. I wonder if they're stronger if you cook them the night before and use them cold?
All of a sudden, I'm envious of Ontarians - here in Victoria, I can't find anything heavier than whipping cream, and that has too many stabilizers added! I've been using 18% table cream, but I'd love to find a source for 35% cream!!![/QUOTE] here in Ontario 35% cream IS whipping cream here's a list of the different % of the creams sold here Quote:
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