Try them with a squeeze of fresh lemon juice and Splenda! So delicious!!!

I posted an entry in my blog about egg crepes, with a picture: http://mostlypaleo.blogspot.com/200...egg-crepes.html

I make them to replace pastas in italian baked dishes.

Sounds like a great recipe, I'll try this tomorrow morning, i just ordered some LC "Nutella" Should taste great in between a rolled up crepe.

This recipe brought me to this thread. Ate it with strawberries and whip cream (made with splenda) and it is absolutely delicious. I think I can say good-bye to bacon and eggs now. Thanks so much for the recipe

Ummmmm bacon crepes.

hmmmmm I'm thinking these rolled up with smoked salmon with a sprinkle of fresh chives and/or dill & capers and topped with a little cream cheese or sour cream.

Yummmmmmmmmmmmm

My mom always made English pancakes. We made a sauce out of butter and lemon juice, sprinkled with powdered sugar. I think I will try it with Splenda!

I also like crepes with cream cheese (with vanilla and splenda) and a little mixed berries. Delish!

I've got to try these,TKs

tastes like eggs. a rolled up omelet I suppose. I tried it with butter and cinnamon to go with the flow. liked the butter and the cinnamon on its own better than on an egg.

I'm now filling these with lemon egg-custard and berries. Sooooo tasty.

I got to try these.Are they just as good cool as to hot?Which is the best?

I always eat them warm. It'd be fine cool too, I'm sure.

I LOVE crepes & I especially love the idea of putting some cream cheese & SF preserves in (well when I can have fruit that is). But I can definitely have the cinnamon & splenda now, yummy! God must have led me to this recipe b/c I was just sitting here thinking how I would like something sweet every once in a while for breakfast. Ok, actually I was thinking about this WONDERFUL bread pudding that I had the other day & lamenting that I wouldn't be able to have it again for a while, lol. So thanks for this recipe! :)

[QUOTE=GlendaRC]Hmmm ... I'm thinking breakfast wrap filled with a little salmon salad. I wonder if they're stronger if you cook them the night before and use them cold?

All of a sudden, I'm envious of Ontarians - here in Victoria, I can't find anything heavier than whipping cream, and that has too many stabilizers added! I've been using 18% table cream, but I'd love to find a source for 35% cream!!![/QUOTE]

here in Ontario 35% cream IS whipping cream

here's a list of the different % of the creams sold here