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Lemon Crepes

Delicious lemon crepes the low-carb way

Nutrition Facts: Carbohydrates 6.3g
Yield: Serves 3


  • 1 egg
  • 4 egg whites
  • 1/4 cup high gluten flour
  • 1/4 cup Splenda
  • 1 Tbs. light cream
  • 1 1/2 tsp. vanilla extract
  • 2 tsp. grated lemon zest
  • 3/4 cup cottage cheese
  • Strawberries or other fruit of choice


  1. In a medium bowl, combine the egg, egg whites, flour, Splenda, cream, vanilla and lemon zest
  2. Stir to combine
  3. Add cottage cheese to the flour mixture and stir to blend
  4. Heat a large nonstick skillet over medium heat
  5. Spoon the batter by spoonfuls into the hot skillet and when holes appear in the pancakes, turn and cook for 1 to 2 minutes longer, until golden
  6. Repeat until all the batter is used
  7. Serve with strawberries and cream cheese (or sour cream or creme fraiche or cottage cheese)

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