Barbo's Thin Egg Pancakes{Crepes}

By : Carol from Kamloops

* Exported from MasterCook *

Barbo's Thin Egg Pancakes*****

Recipe By : Barbo from Barbo's Kitchen
Serving Size : 14 Preparation Time :0:00
Categories : Pancakes And Waffles

Amount Measure Ingredient -- Preparation Method
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5 large eggs
2/3 cup cream
1/2 cup Low Carb Bake Mix
1/4 cup butter -- melted
1/4 cup splenda
1/2 teaspoon vanilla

-Place all ingredients into blender and whirl until smooth.
-Let rest for 15 minutes before cooking.
-Heat an 8-10"{5" for smaller} skillet with a little butter or oil.
-Pour 1/4 cup of batter into skillet and swirl it around until it coats the bottom of the pan.
-Cook until you see bubbles on top and then flip over for a few seconds.
-Stack, with wax paper between each cake.
-This is wonderful with the home made maple syrup low carb of course.
-Per pancake with 1/4 cup Splenda & 1/2 tsp. vanilla :1.1 minus 0.1 gr. fiber=1carb & 3.7 grams protein
-Per pancake without Splenda & vanilla :0.7 minus 0.1 gr. fiber= 0.6 carbs & 3.7 gr. protein
-Per pancake using egg substitute, no SS or vanilla:1.1 minus 0.1 gr. fiber= 1 carb & 4.4 gr. protein
*Omit the splenda & vanilla & use as a wrap for enchiladas, a breakfast wrap or with maple syrup & butter.
**Add 1/4 cup toasted chopped walnuts & 1/4 tsp. maple extract for Maple Walnut Thins{1.2 carbs per thin}.Serve with hot maple syrup & butter or a dollop of lightly sweetened whipped cream

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