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4 eggs 2 egg whites 1/4 c. sour cream 2 Tbsp. soy protein powder 1/2 tsp. baking powder 1 Tbsp. water butter as needed for cooking Put all ingredients except butter in a mixing bowl and beat with wire whisk. (Tiny sour cream lumps may persist. They will disappear when cooking.) Preheat a nonstick 10" griddle over low to medium heat. Melt a little butter on the griddle. Keep heat low enough so that the butter does not brown right away. When the butter foams, lift the pan with one hand and pour the batter in the pan with the other. Tilt the pan as you do this and swirl the batter around so that it coats the bottom of the pan evenly and thinly. It takes about 3 Tbsp. of batter to coat the griddle, but experience will be the best guide. Cook the crepe over the heat until the outer edge shows a bit of dryness and begins to get some color. Turn the crepe using a spatula. Cook them as briefly as possible. It is better to turn the crepe too soon than wait too long. Once the crepe is turned, heat only for a few seconds. (If crepe breaks, it tastes just as good.) Fill crepe with preferred filling by placing filling down the center of crepe and roll like a jelly roll. You can also place the filling over half of the crepe and fold like an omelet. Yield: 7 crepes Cottage Cheese Filling 3/4 c. cottage cheese 1 egg yolk 1 tsp. grated lemon peel 4 pkt. Splenda Preheat oven to 325. Line 8 x 12 baking pan with aluminum foil. Drain cottage cheese if necessary. Mix all ingredients. Divide filling evenly among 4 crepes, place filling as center strip. Roll crepes like a jelly roll. Place side by side in pan and bake about 15 minutes. Banana Cream Filling 2 oz. mashed ripe banana 1/4 c. light or heavy cream 2 pkt. Splenda 2 tsp. vanilla extract Mash banana. Beat whipping cream until fairly stiff; mix with banana, Splenda, and vanilla. Divid among centers of 4 crepes. Roll up and serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |