ALL-PURPOSE CREPE BATTER III
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
I got this recipe from an old crepe cookbook and adapted it for low carb. The recipe said that you should get 15-18 crepes from the batch, but I just barely got 12 and the last two were somewhat skimpy. I did make sure that my batter was very thin too so I have no idea how they could possibly get that many. Unfortunately, that increased the carbs per crepe from 1 net carb to 2 net carbs. I used the full amount of salt called for and they taste fine and aren't too salty. I recommend making the crepes ahead of time, wrap them up in a plastic bag and keep them in the refrigerator until needed. That will give them a chance to soften and become more pliable and less likely to crack when rolling.