Yaaaay! Another awesome food thanks to the LC recipe board!
OK, I wanted to make this recipe, but had a couple issues, like,
1 - I was afraid it would be eggy. Egg and sweet sound disgusting to me. To me, eggs are made for savory stuff unless the taste of them is hidden.
2 - I wanted to make more, so my kid could have some too
3 - I wanted to get a little more 'other stuff' in like flaxmeal, protein powder, and given that normal crepes are made with flour, I thought at least a tiny bit of the stuff might contribute (though it adds carbs). I thought that might also mask some of the egg flavor.
I decided to go sweet since all my protein powder is sweet.
(I've ordered some 'plain' designer whey from netrition, not sure if it is sweet or not, but I thought I would try that with a savory when it arrives. The idea of frying some garlic, chopped onions, mushrooms, and sliced peppers up, maybe with a tiny bit of cooked-shredded chicken, sounds awesome.)
So I used (I call these):
Egg+ Crepes
3 eggs (I used large)
2 Tablespoons butter (melted, I used unsalted)
1 oz cream cheese (greatly softened)
1 teaspoon almond flour (I used the course meal)
1 teaspoon flax meal (golden)
1 teaspoon protein powder (I used designer whey vanilla-praline)
1 teaspoon carbsense baking mix (kinda like carbquick)
1 Tablespoon DaVinci Maple(pancake) syrup (it's a sweetener too)
(I meant to add some kind of spice but forgot!)
Filling:
~1/2 cup ricotta (I didn't measure, sorry. Maybe more.)
1 Tbsp SF jam (mix into ricotta)
1 pkt Splenda (mix into ricotta)
1 teaspoon each of SF jam (for the top)
It made 5 crepes in my 8" pan.
Nutrition, Summary:
Totals for the five crepes: Cal 585.04 Fat 53.26 Carb 4.64 Fiber 1.17 Protein 23.8 (ECC 3.47)
Total per crepe (1/5): Cal 117.01 Fat 10.65 Carb .93 Fiber .23 Protein 4.76 (ECC .70)
You'll need to add the counts for whatever filling you use, to the above.
How I made it
I whisked that a bunch until it was smooth except the cream cheese was in little pieces, maybe 3-5 millimeter sized pieces. The batter was thin.
I took an 8" shallow saute pan, heated it, sprayed a quick-distant coverage of nonstick spray (I didn't want a lot so it would 'fry' in it), and poured just enough (I'm guessing 1/2 cup) from my batter pour-bowl, that when I picked up the pan and slowly turned it so it covered the bottom, and then slowly rotated it a bit so the bit of extra would go around the bottom of the sides a few times and even out in the pan. I let them cook for about a minute or so on low heat, until when I picked up the pan and turned it a little, I could see the top-middle was 'set' and not liquid.
As it wasn't slippery enough to try some "pan flip" technique (... which I doubt I'd be good at!), I have this oversized flat spatula, and I gently turned the pan, with the spatula held outside it, and gradually slipped the crepe off the pan onto the spatula, and then gently flipped the whole thing over and back into the pan, sometimes turned it to slide it a little to the center, and put it back on to cook for about a minute on the other side. Obviously someone who is expert at crepes or has a crepe-maker wouldn't have to be so creative.
I re-sprayed the pan between each crepe. When done, I flipped the pan over above a plate to drop it out.
They actually sort of browned in spots, it looked nicer than just plain eggy.
I mixed a little Ricotta cheese (I forgot how I detest the gloppy texture of the stuff, and I didn't measure how much, I am guessing 1/2 to 3/4 cup) with 1 pkt of Splenda and a Tablespoon of SF/LC jam (apricot in this case). I spread some all over each crepe -- not a ton -- and rolled them up. Then I put a little bit of the same SF jam along the top of each.
Comments
This was unbelievably good. My 10 year old kid was like, "This is incredible! Give me more!"
She doesn't like that kind of jam (I didn't realize) and she still scarfed down two.
It is a very sweet result (the recipe above) but great -- this is as much a dessert as a breakfast frankly.
I really did not taste the egg to any appreciable extent that interfered with the sweet. I think the added ingredients and davinci kind of overpowered it.
Driving my kid to school, I realized that I could have spread butter on one of these, and then mixed something like cinnamon and sweetener and then sprinkled all over and rolled it up. I was sorry I'd eaten all mine then as that sounded so good! I think next time I'll use some apple pie spice (cinnamon nutmeg allspice blend) with the batter, and do that instead. Maybe using a stick mixer to mix soft cream cheese, butter, and the cinnamon-sweet for the inside would be good. Yummmmm.
Nutrition, detail (I had to do this anyway so thought I'd share it in case someone wants to subtract one thing or vary something, it'll be easier to figure out your version if you have the detail):
Eggs, large, three: Cal 252 Fat 18 Carb 2 Fiber 0 Prot 18
Almond Meal/Flour 1/4cup: Cal 160 Fat 14 Carb 6 Fiber 3 Prot 6
1/4 cup = 4 tablespoons = 12 teaspoons, so 1/12 (1 teaspoon) of that is:
Almond Meal/Flour 1 teaspoon: Cal 13.33 Fat 1.17 Carb .50 Fiber .25 Prot .50
2 Tablespoons butter (unsalted): Cal 204 Fat 23 Carb 0 Fiber 0 Prot 0
1 oz cream cheese: Cal 88 Fat 10 Carb 1 Fiber 0 Prot 2
Flax Meal, Golden, 2.5 Tbsp: Cal 100 Fat 7 Carb 6 Fiber 6 Prot 3
2.5 Tbsp = 7.5 teaspoons (rounded to 8 for count) so 1/8 (1 tsp) is:
Flax Meal, Golden 1 teaspoon: Cal 12.5 Fat .88 Carb .75 Fiber .75 Prot .38
Protein Powder, Designer Whey, Vanilla-Praline, 1 Scoop: Cal 90 Fat 1.5 Carb 2 Fiber 0 Prot 18
1 scoop = ~ 3 Tbsp = 9 tsp, so 1/9 of that would be:
Designer Whey Protein Vanilla-Praline 1 Teaspoon: Cal 10 Fat .17 Carb .22 Fiber 0 Prot 2
CarbSense Baking Mix 1/2 cup: Cal 125 Fat 1 Carb 4 Fiber 4 Prot 22
1/2c = 8 Tbsp = 24 tsp so 1/24 of that would be:
CarbSense Baking Mix 1 teaspoon: Cal 5.21 Fat .04 Carb .17 Fiber .17 Prot .92
1 Tablespoon DaVinci Maple(pancake) syrup: zero everything
yum
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