Low carb cooking

It was brought to my attention that there hasn't been a recipe up in awhile. Well, I have been cooking a lot lately (believe it or not) because Andy is on a low carb diet. Apparently he didn't lose his baby weight quickly, like I did.... poor guy. Anyway- so I've had the opportunity, on the weekends, to play chef and come up with low carb recipes.

Today I came up with a real winner! :) Low carb crepes with cream cheese and fresh berries- and let me tell you, the recipe is yum-o! They are slightly thicker than normal crepes, so don't be surprised by that. The flavor is amazing, however, and identical to normal crepes.


Low Carb Crepes (basic recipe)
4-6 servings of one crepe per serving

Ingredients

1 cup oat flour (grinding whole oats in the food processor works quite well or you can purchase oat flour at most stores)

2 tsp Splenda

dash of salt

1 cup milk

1 tbl egg substitute or one egg white (slightly beaten)

1 egg (slightly beaten)

1/2 tsp vanilla

Directions

1. Combine oat flour, splenda and salt in a bowl. Make a well in the center of the flour and add the milk, eggs, and vanilla. Beat well to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown (make sure the crepe is solidified on the bottom or the crepe will fall apart upon flipping!!). Loosen with a spatula, turn and cook the other side.
   

Filling options

Cream cheese (flavored works well!)
Peanut butter
Nutella
fruit

meats, cheeses, spinach, etc. for a savory taste