Crêpes are a versatile food that may be served at any meal of the day. They may be topped with butter or filled with a variety of fillings such as whipped cream with fruit, tuna salad, and cheese sauce. A crêpe batter is similar to that of a North American pancake batter but much thinner. To make this recipe lower in carbohydrate than standard Crêpes, the flour is left out and sour cream is included. Crêpes may be cooked in a frying pan (a heavy pan, such as an iron skillet is preferable). There are special crêpe pans that are available that can make it easier to fry the batter without tearing it.
Raw mixed egg white
Raw mixed egg yolk (calculate approximately 1/4 the amount of egg white)
Sour Cream – Use 10-15gm for every 20gm of egg white
Heavy Cream – whipped
Raspberries for topping (or other fruit)
Calculate quantity of food items for a meal
Weigh all ingredients but leave out 3gm of butter for each crepe to butter the fying pan.
Use a wire whip or fork to mix egg white, egg yolk, and sour cream.
Heat a frying pan or crêpe pan to medium-high heat (like, 7 on a scale of 10).
With a small spatula, spread 3gm of butter (from meal allotment) onto center of pan, tilting and rotating pan so that the batter covers the bottom in a thin layer.
Cook until the edges just begin to brown and the top of the crepe is set.
Use a spatula to turn crêpe, cook the second side only until it is blonde color.
Turn out onto a plate; repeat with the remaining batter to form all the crepes.
Stack the crepes on a plate, placing a piece of wax paper between each one. The crepes can be covered and refrigerated for up to 2 days or frozen for up to 1 month.