Recipes

Prepare a heavy, 8 inch skillet or crepe pan with heated butter. Whisk all crepe ingredients together in mixing bowl. Once the butter stops foaming, pour 1/6 crepe mixture into skillet, making sure to cover the bottom evenly. Cook until bottom is browned and top is set. Use a spatula to flip the crepe and brown the other side. Once done, transfer to a paper towel. Repeat this procedure with remaining batter and butter. Next, make your filling by combining strawberries with sugar substitute and spoon about ¼ of mixture on each crepe. Add light whipped cream to taste and garnish with remaining strawberries.Butter (enough to fry crepes) 3 large eggs 2/3 cup heavy cream 3 tablespoons Dr. Atkins Bake Mix 4 tablespoons sugar substitute 1/8 teaspoon almond extract 1/4 teaspoon vanilla extract 1/2 teaspoon orange zest grated Strawberry filling: 2 cups strawberries, washed, hulled and sliced 6 tablespoons Sugar Twin sugar substitute

Yields 6 servings Total Net carbs: 6.6 grams per serving