CREAM CHEESE CREPES WITH STRAWBERRY SAUCE



CREAM CHEESE CREPES WITH STRAWBERRY SAUCE

Serve these delicious cream cheese-filled crepes with some sausages or bacon on the side and you have a very different breakfast. These crepes taste like the real thing.  Taste them and see. I even like them with only butter or cinnamon butter spread on them. 


For example, 3/4 cup sugar sweetness (not 3/4 cup of liquid) using my bottle of 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


My favorite Crepes:   Even Lower Carb Crepe Options here and here

1 cup Hood® Calorie Countdown (250 mL)

  milk, OR Carolyn’s Low-Carb Milk,

  OR almond milk

6 large eggs

3/4  cup gluten-free oat flour (175 mL)

1/4  cup butter, melted (60 mL)

Liquid sweetener to equal 4 tsp sugar (20 mL)

1/tsp xanthan gum (better with but can be left out) OR (1 mL)

  use glucomannan powder (available at Walmart)

2 tbsp olive oil (30 mL)

Cream Cheese Spread:

8 oz regular cream cheese (250 g)

6 tbsp sour cream (45 mL)

Any-flavor Da Vinci® Sugar Free Syrup to taste

  (I liked lemon – alternatively use sugar free maple-flavored syrup)

Strawberry Sauce:

6 cups frozen, unsweetened strawberries (1.5 L)

Liquid sucralose to equal 1/4 cup SPLENDA® Granular (60 mL)

3 tbsp water (45 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 (inside diameter).  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 other side briefly. Transfer to a dish with a lid to keep the crepes warm. 

Cream Cheese Spread:  In food processor or blender, combine cream cheese, sour cream and Da Vinci® Sugar Free Syrup; process until smooth.  Spread each crepe with some of this mixture and roll up.  Place 10 prepared crepes in a large dish and pour the Strawberry Sauce over top.  Repeat with the remaining crepes. 

Strawberry Sauce: Defrost strawberries enough to be able to slice them vertically in half (you can speed up this process by nuking them in the microwave oven).  In saucepan over medium heat, combine strawberries, liquid sucralose and water.  Bring to boiling. Cook, stirring occasionally until sauce thickens a bit. 

Yield:  20 crepes

1 crepe

130.4 calories

4.0 g protein

9.8 g fat

1.5 g fiber

5.7 g net carbs