Sunday, April 29, 2012
When you start cutting out flour and sugar, you would not believe how depressing breakfast can get. Slowly, I've found little tricks that make it bearable again, like this recipe for lower-carb pancakes/crepes. I found a different version online with all egg whites, but my version is so much simpler, and has no waste. Three ingredients.
Lower Carb Crepes
2 tbsp peanut butter
1 Splenda packet (optional)
Directions: Blend everything in a blender or using an immersion blender. Heat pan to medium high, and cook about half the batter at a time for one crepe/pancake (thickness determines whether you want to call it a crepe or pancake!). Delicious served with fresh fruit, like these balsamic-roasted strawberries.
I originally posted this combination in May of 2009, when we were in the middle of strawberry season and I had just discovered balsamic-roasted strawberries. That was with traditional crepes, but they are just as good with this recipe! (I sprinkled a little Splenda on the berries instead of sugar).
at 9:42 PM