If desired use the lower carb options HERE or HERE.  I love my low-carb crepes, however, the other two options are excellent as well, if you want an ultra low-carb crepe feast. This would make a special breakfast - so delicious and blueberries are a fantastic anti-oxidant besides other wonderful health benefits. Making one simple change to your diet by adding blueberries could have a significant impact on cardiovascular health, cancer prevention, and brain power. In addition to polyphenols, blueberries are an excellent source of vitamins K and C, manganese, and fiber.  I think I'm a bit weird as I like any of these crepes way more than almost any high-carb bread that I can remember.  I love them buttered with my Healthy Butter and low-sugar preserves.  Yum and double yum!! 

For example, 3/4 cup sugar sweetness (not 3/4 cup of liquid) using my bottle of EZ-Sweetz sucralose (whether the smaller one 0.5 oz of the bigger bottle 2 oz) would be 18 or 36 drops respectively. Here is an article about the sweeteners: Part 1. There is another article here: Part 2 

Crepes: (OR choose one of the two options given above for ultra low-carb crepes!)
1 cup Hood® Calorie Countdown (250 mL)
  OR almond milk
 6 large eggs
1/4  cup butter, melted (60 mL)
Liquid sweetener to equal 4 tsp sugar (20 mL)  
1/4  tsp xanthan gum (1 mL)
2 tbsp olive oil (30 mL)
Cream Cheese Filling:
8 oz cream cheese, softened (250 g) - can use spreadable cream cheese
6 tbsp sour cream, OR yogurt (90 mL)
Liquid sweetener to equal 1/cup sugar (125 mL)
Blueberry Sauce:
1/cup water (125 mL)
1 tsp cornstarch (5 mL)
2 cups frozen, unsweetened blueberries (500 mL)
Liquid sweetener to equal 1/cup sugar (125 mL)
1 tbsp powdered sweetener (15 mL)

Crepes:  In food processor or blender, combine Hood® Calorie Countdown milk, OR Carolyn’s Low-Carb Milk, OR almond milk, eggs, oat flour, butter, liquid sweetener and xanthan gum.  Process well, stopping to scrape sides of food processor or blender a couple of times.  Into cereal bowl, pour olive oil.  Using a pastry brush, brush a tiny amount of oil to cover a 6-inch (15 cm) nonstick pan.  Pour 3 tbsp (45 mL) crepe batter in pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form.  Flip crepe and cook the other side briefly.  Transfer to a dish with a lid to keep the crepes warm.

Cream Cheese Filling:  In food processor or blender, process cream cheese, sour cream and liquid sweetener until smooth.

Blueberry Sauce:   In small bowl, dissolve cornstarch in water. In large pot, add cornstarch mixture, blueberries, liquid sweetener and powdered sweetener.  Over medium heat, bring sauce to the boil and stir until thickened.

Crepe Assembly:  Spread crepes with cream cheese filling and place in 9 x 13-inch (2 L) casserole dish.  Pour warm sauce over the crepes.  Serve immediately.

Helpful Hints:  My hubby cannot tolerate xanthan gum these days, so I will be trying my crepes without that in the future.  Hopefully they are still just as flexible.

Yield:  20 filled crepes
1 crepe with sauce
125.7 calories
4.1 g protein
10.0 g fat
4.5 g net carbs

Crepes on their own: 72.9 calories; 2.8 g protein; 5.7 g fat; 2.4 g carbs

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