Tuesday, May 27, 2008

Low Carb Crepes for Blintzes for Shavous!

These came out great and took very little experimentation...

Makes: 12 Crepes
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Ready In: 0
Servings: 4
4 Eggs
1/2 Cup Milk
1/2 Cup Water
2/3 Cup Vital Wheat Gluten
4 or 5 Packets of Splenda
1 Teaspoon Vanilla Extract
Pinch of Salt

In a large bowl, combine eggs, milk and water and mix well.
Add vital wheat gluten, Splenda, vanilla extract, and salt.
Beat well until there are no lumps in the batter.
Lightly spray small pan with cooking spray and heat over medium flame. When hot (but not smoking) ladle about 1/3 cup into pan, swish around, and pour out most of the excess so it's just covering the pan with a bit of a layer on top.
Fry on one side until just dry (bottom will be a light golden color). With a spoon or fork, loosen the edge where you poured out the excess and lift carefully out of pan (try not to tear it!). Repeat until you've finished all the batter.
When filling, fill golden side up. Place filling, roll over filling once, fold sides and roll up.
Fry in pan in cooking spray or butter until golden brown (personally, I like them a bit crispy).
Filling can be anything you like: Mashed potatoes (flavor with salt, garlic, and fried onions and a bit of pareve chicken soup mix), any hard or soft cheese, cherries, blueberries, or anything you like (although I don't think canned corn will work...)!

Oh, if you want regular carb crepes, use 1/2 cup sugar and a packet of vanilla sugar, or 3/4 cup sugar and a teaspoon and a half vanilla extract, and one cup flour instead of the vital wheat gluten.

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