Recipe By Kelly Stine
Category Appetizers; Atkins; Breakfast; Dinner
Main Ingredient Egg
Cuisine Style French
Yield 1 Serving
Preparation Time 0:00
Cooking Time 0:00
Personal Rating
1/3 cup soy flour
1/2 cup water
3 medium eggs
1 tbsp oil
Put all ingredients in blender; blend til smooth. Use a crepe pan (my
money's on you guys actually owning one - i don't but i think any small
teflon pan'll work, and that's what i used), covering bottom of the pan
lightly with small amount of oil. when pan is hot, pour 3 T of crepe
mixture into pan. spread around by lifting pan and "rolling" mixture
around the bottom of the pan. the crepe will be thin. lightly brown on
both sides (flipping gets easier with practice), less than a minute on each
side with the electric stove eye on "hotter 'n hell." place each newly
made crepe on wax paper to cool, then place wax between each crepe in your
stack. i oiled my pan before the start of each crepe, just to make sure i
didn't muck any of them up. this recipe should make approximately 12
crepes. they kept in my fridge for three days (i used them for three
consecutive evening meals).

(1 crepe per serving, .9 gr carbs)
Per Serving: 439 Calories; 33 g Fat; 6 g Sat Fat; 561 mg Cholesterol; 174 mg Sodium;
2.9 g Carb; 2 g Fiber; 26 g Protein.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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