Light crepes

2 eggs 2 egg yolks Dash salt (see my comments below) 1 cup Carbalose flour 1/2 cup heavy cream 1/2 cup water 1 tablespoon butter, melted In a medium mixing bowl, combine the eggs, yolks and salt. Gradually whisk in the flour alternately with the cream and water until smooth. Whisk in the butter. 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 10-12 crepes, 6 inches in diameter Can be frozen Note: You could use Carb Countdown milk instead of the cream and water. Per Crepe: 108 Calories; 9g Fat; 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs