My new mantra: When life hands you flatties, add cream and berries.
Low Carb Crepes (of the Oopsie variety)
3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)
2 Tbsp canola oil
1 cup whipping cream
3 packets Splenda
Frozen berries
In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Using scant ½ cup scoop, drop batter onto heated pan. Let cook until bottom is firm (the batter’s not yours) about 3-5 minutes. Flip and press lightly. Let cook for another 1-2 minutes, until crepe is set. Move to a plate to cool.
When ready to serve:
In a bowl, whip heavy cream with two packets Splenda until still peaks form. Spoon cream into the center of each crepe. Roll and place seam-side down. Tuck fresh fruit in, on and around the crepes. Sprinkle one packet of Splenda along the top (optional).
Refrigerate leftovers.
Nutritional information:
Calories: 144
Carbohydrates: 4
Fiber: 0
Net Carbohydrates: 4
Protein: 5 grams
Fat: 12 grams
15 comments:
My Lord in Heaven, Cleo, those are absolutely GORGEOUS! xxoo
Is there any difference between the preparation of this batter, and the way you make regular Oopsie rolls?
Or is the only difference in the actual cooking?
(Save me from having to do a character by character comparison!)
FANTASTIC picture!
Nancy-- Thank you so much! They were really good.
Hey Vesna!
I added baking powder and vanilla Davincis sugar free syrup to these. I am toying with some additives and trying to move the recipe away from items people can't readily buy in the stores for a reasonable price (like protein powder).
So the canola oil is to grease the pan, right? These look absolutely wonderful, and I can hardly wait to fix some!
Yes. The canola oil keeps the pan non-stick! The oopsies are fatty enough, they don't require much added fat (a bonus!).
Ah, now I see those differences.
I haven't used the cream of tartar for several batches now and can't see any difference. Have you experimented with leaving that out? That seems to be a daunting mystery ingredient for a lot of folks.
I really believe that if folks want to omit the cream of tartar, especially in the crepes, it is possible to do so, since the heft isn't the issue. Crepes are flat.
For the cakes, donuts and other food items where holding its shape is imperative, I've been told that people who have omitted the cream of tartar tended to experience some floppage and flattening.
Of course I made up the word floppage.
I'd love to hear more experiences from others who have succeeded in a world without cream of tartar!
to make the crepes you say to use davincis syrup is this an expensive product and do you have to use it for the crepes also is this induction friendly. where does one purchase this syrup. and is it sugar free
Hi, sam!
The davincis is expensive, to a point. I buy mine at Wal-Mart, but one large bottle has been lasting me a long time.
For induction, you are allowed minimal sweeteners, and those are generally limited to 3 packets of Splenda per day. As such, I wouldn't have more than 2 crepes per day, in that vein. The cream is limited as well (3-4 ounces per day, tops!), and no fruit is allowed. So you will want to use these sparingly.
If you do not have davincis, you could substitute with 1/2 tsp vanilla and Splenda packets, but you will want to test and taste.
thanks for the feed back on the davincis you said i could buy at wall mart could you please tell me what section in the store at wall mart. i did look therer before but i guess i was in the wrong place. also i want to thank you for all the wonderful recipes i have tried many for the induction and if it weren't for the woopies i don't know what i would have done. i really don't understand though today is 7 days on induction and i have not lost 1 pound.i am drinking the water and days im not even eating 15 carbs so i will try 1 more week and then see thanks again you are an inspiration though
DaVinci sugar-free syrups, sweetened with sucralose: The two places to find these most easily in my world are: 1) walmart or grocery store, in the coffee section, where the flavoring additives are. Usually tiny bottles there, usually just vanilla and hazelnut. 2) netrition.com sells more flavors than you can count. Their bottles are the fairly huge ones, of glass. Their shipping is flat rate 4.95 in contiguous USA so that's cool, no matter what/how much you buy it's not any more which is a great deal.
My favorite flavors for adding to nearly anything (baking, coffee, etc.) are chocolate chip cookie dough, and german chocolate cake.
Cleo your wonderfully variable oopsie recipe is now starting to remind me of a THNEED on that Dr. Seuss movie 'the Lorax' - you know, "the THNEED, the thing that everyone needs"? It can be configured as anything LOL. I think that's fabulous.
I've always said that lowcarb's biggest problems was that humans just hadn't had time to do enough experimenting with the ingredients that lowcarbers tend to need to use for stuff. So it takes awhile to discover that chicken-fried-rice can be done with cauli, or that apple-like-pie can be done with zucchini, or that yummy chips can be made with ground nuts, etc. But over time, creative people like you come up with new ideas, sometimes "concept"-level recipes that offer infinite potential.
I think this can literally make the diff between people being able to do lowcarb for life vs. not. Since that can be a life or death thing... there's no way to underestimate the value of good recipes! Thanks!!
OH! I could use these for tortillas, right? To roll up and fill with beef? For enchilladas?
I just made these this a.m. and after a bit of trial and error they turned out so yummy! I took pictures they were so pretty.
I made them without the cream of tartar (didn't have any) and with vanilla and splenda instead of the Divincis syrup.
Very Yummy! Thank you!!!
You live and learn...Just because you have a non-stick pan, do NOT omit the oil...I put a few on my nonstick griddle thinking I didnt need the oil and boy was i surprised...Definitely trial and error...
You live and learn...Just because you have a non-stick pan, do NOT omit the oil...I put a few on my nonstick griddle thinking I didnt need the oil and boy was i surprised...Definitely trial and error...
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