Low-Carb Crepes

May 10, 2006 by afoodyear | 0 Comments| Share it:   



1 rating


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 1

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  • 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

Step 1

Heat an omelette pan or nonstick skillet over medium heat and add butter.


Step 2

Meanwhile, whisk together egg, cinnamon and 1 packet of Splenda. You could also add ground cloves or nutmeg.


Step 3

Either microwave or reduce your berries in a small saucepan with lemon juice and a packet of Splenda to form a sauce.


Step 4

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.


Step 5

Use a hand blender or whisk on the cream until it is thick and sticks to a spoon.


Step 6

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.


Step 7

Transfer the "crepe" to a plate and fill with your berry sauce. Roll it up, top with whipped cream and more berries and enjoy!

Now that you have learned how to make low-carb crepes, please be sure to view these other crepes recipes. Also, you will love these American recipes.


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