Low Carb Egg White Crepes
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- 1 cup flour
- 1 cup skim milk
- 1/8 tsp salt (approx)
- 2 tbsp vegetable oil
- 1 cup berries or fruit filling
- 2 tbsp icing sugar, as garnish
- 4 egg whites (1/2 cup)
Heat a skillet or pan to medium heat.
In a large bowl, whisk first 5 ingredients until smooth.
Pour 1/4 - 1/3 cup (2-3 oz) of the batter onto the heated pan and tilt to spread the batter thinly but evenly around as much area as possible. Cook for about 2 minutes, until batter starts to brown slightly. Flip and repeat.
For best results, fill with fruit, roll and serve immediately with a light dusting of sugar. Alternatively, place crepes on a plate and keep in an oven set to very low temperature.
Crepes can also be frozen for later use. Freeze individually and then place in sealed container, or let cool and keep separated by wax paper while freezing.
Makes about 8 crepes.