Love Crepes? Hate the time it takes to stand at the stove frying them each individually? Yes to both for me!! It takes me an hour to make these crepes by frying them, and I have to stand and am busy the whole hour! Well, I sure don’t have enough energy to do must else in my day after that! So, here’s an alternative! I made these this morning and LOVE them! I have so much fun finding ways to make this Hypoglycemia/ Carb Intolerant diet more do-able and YUMMY! 😀
Baked Raspberry Crepe:
11 med eggs, separated into 2 Lg bowls
With mixer till hard peaks form:
11 egg whites and ¼ tsp cream of tartar
1 block cream cheese, softened in microwave
3 packets Splenda
3 Tsp Xylitol
2 tsp baking powder
1/8 tsp salt
1 tsp vanilla
Stir both together well
Scoop onto bottom of well-buttered 9×13 pan(I used my glass pyrex pan):
2 cups raspberries, fresh or defrosted (use strawberries for HG Strict)
¼ cup Xylitol
2 pkgs Splenda
Bake at 325 for 40 mins.
If using the 9×13 pan, please note that your crepe will puff up ALOT, but don’t worry, it will fall down to a normal height and be FABULOUS 🙂
Sprinkle couple Tbsps of Xylitol on top of crepes before serving hot with whipping cream and extra berries if you like. Be careful of your amounts of berries when you are on the Hypoglycemia/ Carb Intolerant Diet.
Tip: Use sliced strawberries and skip the sweetener on the bottom for the Strict Diet.
Tip: Make muffins instead. Butter silicone muffin cups, put 2 (ish) raspberries in bottom of cup, pour 1/2 cup crepe mixture on top. Bake 325 for 30 mins
Click the little pictures or use the drop down menu above for more great Gluten free, sugar free low carb breakfast options 🙂 What are YOUR favorite breakfast dishes?