Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 145.4
- Total Fat: 10.1 g
- Cholesterol: 102.7 mg
- Sodium: 74.7 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.3 g
- Protein: 3.9 g
View full nutritional breakdown of Lo Carb Pancake Crepes a la Jeannette calories by ingredient
Lo Carb Pancake Crepes a la Jeannette
Submitted by: TAROTGARDENIntroduction
I found the base recipe for this on another site, but made some changes and additions -- and ended up with a tasty result that's even lower in calories than the original. Although I haven't tried it, you could probably make this a vegan dish by using egg and butter substitutes. I found the base recipe for this on another site, but made some changes and additions -- and ended up with a tasty result that's even lower in calories than the original. Although I haven't tried it, you could probably make this a vegan dish by using egg and butter substitutes.Number of Servings: 4
Ingredients
-
3 oz Tofutti "Better than Cream Cheese"
2 large eggs, beaten
1 tsp ground cinnamon
1 Tbsp Walden Farm 0-calorie pancake syrup
4 tsp butter
2 Tbsp agave nectar
Directions
1) In a bowl, mash the Tofutti with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and sugar-free syrup.
2) Melt 1 tsp butter in a nonstick skillet over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons (1/4th) of the batter. Swirl to coat the bottom of the skillet.
3) Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes. While cooking, drizzle 1/2 Tbs of agave nectar over the top side. When finished, slide the crepe onto a plate to cool.
4) Clean any crumbs out of the skillet, then repeat steps 2 and 3 until the batter is all used (3 more times, if you're using an 8" - 10" skillet).
The combination of the cinnamon, syrup, and agave make this lightly sweet -- perfect for my tastes, but if you want it a little sweeter, you can add more syrup or agave, or top with fruit or even whipped cream.
Serving Size: Makes 4 thin crepes
Number of Servings: 4
Recipe submitted by SparkPeople user TAROTGARDEN.
2) Melt 1 tsp butter in a nonstick skillet over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons (1/4th) of the batter. Swirl to coat the bottom of the skillet.
3) Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes. While cooking, drizzle 1/2 Tbs of agave nectar over the top side. When finished, slide the crepe onto a plate to cool.
4) Clean any crumbs out of the skillet, then repeat steps 2 and 3 until the batter is all used (3 more times, if you're using an 8" - 10" skillet).
The combination of the cinnamon, syrup, and agave make this lightly sweet -- perfect for my tastes, but if you want it a little sweeter, you can add more syrup or agave, or top with fruit or even whipped cream.
Serving Size: Makes 4 thin crepes
Number of Servings: 4
Recipe submitted by SparkPeople user TAROTGARDEN.
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