Just had a variation on this for my dinner, added the sugar and cinnamon straight to the batter with a little cream cheese. Served with leftover stewed rhubarb from yesterday.

I'm seriously in low-carb heaven right now, wouldn't have believed these didn't have flour in if I hadn't known and seriously satisfied my sweet tooth and my appetite.

I hope you didn't really use sugar- the evil beast!!! gasp, gasp! :)

I promise it was sweetener, obviously my tastebuds couldn't taste the difference though :p

slip of the fingers there

I made a delicious white sauce with shrimp, crab and fish using sweet red peppers, caramelized onion, lots of garlic and a little crushed red chile pepper. A very little bit of fresh green-onion sausage cooked with the veggies added another rich flavor to the sauce. I filled the crepes with this mixture and then poured some over the top of the rolled-up crepes also. I'm tellin ya!

Delicious
 

I tried these for the first time yesterday...very delicious and satisfying! Thank you!

I wanted this to really work and taste good, but I must say they tasted too eggy for my taste. I was hoping the cream would have softened the egg taste, but it didn't. But I used the oil instead of butter. Who knows, maybe the butter would have helped. Anyway, I had a hard time turning them without them ripping so they looked like a mount of scrambled eggs. I did put the cinnamon/Truvia on them like I do with regular crepes, and it didn't seem to be a good match. Honestly, catsup would have been better. I think for good crepes one really needs to add some flour, unfortunately. But of course not everyone may see this the same way as me.

maybe a TBS or so of almond or coconut flour will help with the consistency and flavor?? I haven't tried these yet, but they are on my "to do" list. :yum: