guardianactual
MuscleChemistry Registered Member
2 eggs 1/8 teaspoon salt 1 cup Carbalose flour 1 cup Carb Countdown 2% milk or 1/2 cream and 1/2 water 1/4 cup butter, melted 2 tablespoons water, to thin batter In a medium mixing bowl, combine the eggs and salt. Gradually whisk in the flour alternately with the cream and water until smooth. Whisk in the butter and up to 2 tablespoons water to make a thin batter. Cover and chill the batter at least 1 hour. Heat a 9 or 10-inch nonstick skillet on medium heat, spraying very lightly with cooking spray. Lift the skillet off the heat and make each crepe by pouring in 2 tablespoons of the batter while tilting the pan in all directions to swirl the batter in a thin even layer. Cook until the bottom of the crepe is browned; flip and brown the other side for a few seconds. Use as crepes or tortillas and fill as desired. If you won't be using the crepes right away, store them with waxed paper between each one and place in a plastic bag in the refrigerator or freezer for longer storage. Makes about 12 crepes Can be frozen Per Crepe: 80 Calories; 6g Fat; 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
