Low Carb Crepes
|Egg||1 Large, beaten|
|Ground cinnamon||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Lemon||1 , zested|
|Berries||1⁄2 Cup (8 tbs)|
|Lemon||1 , juiced|
Heat an omelette pan or nonstick skillet over medium heat and add butter.
Meanwhile, whisk together egg, cinnamon and 1 packet of Splenda. You could also add ground cloves or nutmeg.
Either microwave or reduce your berries in a small saucepan with lemon juice and a packet of Splenda to form a sauce.
Combine your cream, lemon zest and Splenda. This will make more whipped cream than necessary (about enough for 4 crepes), but it is very hard to whisk 1/4 cup of cream.
Use a hand blender or whisk on the cream until it is thick and sticks to a spoon.
Add the egg mixture to the hot buttered pan and give the pan a quick swirl to coat with the egg. This will cook very quickly.
As soon as the egg starts to set, run an edge of a spatula around the outside and flip over, cooking the other side. It will only take about 2 minutes total.
Transfer the "crepe" to a plate and fill with your berry sauce. Roll it up, top with whipped cream and more berries and enjoy!