- 1 large egg beaten
- 3 packets Splenda
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
- 1 cup whipping cream
- zest of 1 lemon
- 1/2 cup berries
- juice of 1 lemon
Heat an omelette pan or nonstick skillet over medium heat and add butter.
Meanwhile, whisk together egg, cinnamon and 1 packet of Splenda. You could also add ground cloves or nutmeg.
Either microwave or reduce your berries in a small saucepan with lemon juice and a packet of Splenda to form a sauce.
Combine your cream, lemon zest and Splenda. This will make more whipped cream than necessary (about enough for 4 crepes), but it is very hard to whisk 1/4 cup of cream.
Use a hand blender or whisk on the cream until it is thick and sticks to a spoon.
Add the egg mixture to the hot buttered pan and give the pan a quick swirl to coat with the egg. This will cook very quickly. As soon as the egg starts to set, run an edge of a spatula around the outside and flip over, cooking the other side. It will only take about 2 minutes total.
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