Low Carb Breakfast Crepes With Cheese Filling

Cook time: 20 Min Prep time: 10 Min Serves: 2
1 large egg
1 egg white
1/8 c cream
few drops vanilla flavoring
1 pinch salt
1/4 c low-carb baking mix
1/8 tsp baking powder
2 oz neufchatel cheese, softened (1/4 large package)
2 Tbsp non-fat greek yogurt
1 Tbsp sugar substitute (xylitol or splenda, granulated)
1/4 c frozen or fresh sliced strawberries
2 Tbsp sugar free strawberry preserves
1. Beat together egg and egg white until light and fluffy. Beat in cream, salt, and a few drops vanilla.
2. Stir baking powder into baking mix, and add to egg mixture. Beat well, scraping sides of bowl to incorporate all the grains of the baking mix. Let batter rest.
3. Blend together the softened cream cheese, yogurt, sugar substitute (Splenda or Xylitol), and a few drops of vanilla until smooth and well mixed.
4. Place fruit and preserves in a small bowl. Microwave for 30 seconds on high. Stir until smooth.
5. To cook crepes: Spray a crepe pan or 10-inch non-stick skillet with cooking spray, and heat over medium heat. When hot, pour half the crepe batter into pan, tilting pan so batter thinly covers the bottom of the pan. Lower heat to medium low. Cook until top starts to dry out. Carefully turn crepe over, using a large, thin spatula. Cook other side briefly and remove to serving plate. Cook remaining batter in the same way.
6. To assemble crepes: Spoon half of cheese mixture over each crepe and roll up. Top with half of preserves/fruit mixture. Serve immediately.


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