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
The original recipe called for 1/8 teaspoon of salt, but I left it out to compensate for the salt in the Carbalose flour. After tasting one, I think they could use just a dash of salt. Also, although my batter was very thin, these cook so quickly that there isn't much time to get the batter to spread in the pan. Rather than add more liquid, I think I will add one more egg next time. I think that might also help the tendency of the crepes to crack when rolling up. The original recipe said to cook them over medium-high heat, but that seemed too hot so I cooked mine over medium-low heat. If your pan is too hot, the batter will stick instantly to the pan and you won't be able to swirl it.
These have a very slight Carbalose taste, but it's not bad. I think that once you fill these with something, it won't be noticeable. These aren't anywhere near as fragile and difficult to work with as my Low Carb Crepes, which are made with low carb bake mix and cream cheese. However, the carbs in these are a bit higher.