LOW CARB STRAWBERRY CREPES RECIPE

Ingredients:
Butter (enough to fry crepes)
3 large eggs
2/3 cup heavy cream
3 tablespoons Dr. Atkins Bake Mix (substitute: self-raising flour with a mixture of soya flour and ground almonds plus baking powder)
4 tablespoons sugar substitute
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 teaspoon orange zest grated

Strawberry filling:
2 cups strawberries, washed, hulled and sliced
6 tablespoons Sugar Twin sugar substitute

Instructions:

1. Prepare a heavy, 8 inch skillet or crepe pan with heated butter.
2. Whisk all crepe ingredients together in mixing bowl.
3. Once the butter stops foaming, pour 1/6 crepe mixture into skillet, making sure to cover the bottom evenly.
4. Cook until bottom is browned and top is set.
5. Use a spatula to flip the crepe and brown the other side.
6. Once done, transfer to a paper towel.
7. Repeat this procedure with remaining batter and butter.
8. Next, make your filling by combining strawberries with sugar substitute and spoon about ¼ of mixture on each crepe.
9. Add light whipped cream to taste and garnish with remaining strawberries.

Yields 6 servings
Total Net carbs: 6.6 grams per serving