Delicious Low-Carb Crepes with Enhanced Fillings
These fluffy and savory low-carb crepes are specially crafted for Phase III of the South Beach Diet, providing a delightful breakfast option without compromising your health goals. Made with wholesome kamut and whole wheat flour, these crepes are both nutritious and easy to prepare. With a variety of delicious filling options like ricotta mixed with your favorite syrup, cream cheese spiced with cinnamon, or sugar-free jelly, they make for a satisfying meal that will keep you energized throughout the morning. Enjoy these versatile crepes as a quick breakfast or a sweet treat anytime!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Kamut flour
1/3 cup (Unmeasured)
Whole wheat flour or whole grain pastry flour
2 tablespoons (Unmeasured)
Salt
1/8 teaspoon (Unmeasured)
Apple juice
1/3 cup (Unmeasured)
Water
1/2 cup plus 1-2 teaspoons (Measuring required)
Large egg
1, lightly beaten (Beat lightly)
Transfat-free margarine
4 teaspoons (Melted)
Sugar substitute
To taste (Adding to filling options as desired)
Instructions
1
In a large mixing bowl, whisk together kamut flour, whole wheat flour, and salt until well combined.
2
In a separate small bowl, whisk together the apple juice, 1/2 cup of water, the lightly beaten egg, and 2 teaspoons of transfat-free margarine until smooth.
3
Gradually pour the wet mixture into the dry flour mixture, whisking continuously until you achieve a smooth batter. If the batter is too thick, add 1-2 more teaspoons of water to reach the desired consistency.
4
Preheat an 8-inch nonstick skillet over medium heat and spray lightly with cooking spray. Melt 1 teaspoon of the remaining margarine in the skillet.
5
Pour 3 tablespoons of the batter into the skillet and quickly tilt the pan until the batter evenly coats the bottom, forming a thin layer.
6
Cook the crepe for about 1 minute or until the bottom is lightly browned. Carefully flip the crepe and cook for an additional 30-60 seconds until lightly browned on the other side.
7
Transfer the cooked crepe to a plate and cover it with foil to keep warm. Repeat the cooking process, adding the last teaspoon of margarine to the skillet before making the next crepe, until all batter is used.
8
Fill each crepe with your choice of delicious fillings and serve warm. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Delicious Low-Carb Crepes with Enhanced Fillings.
Which phase of the South Beach Diet is this recipe intended for?
These crepes are specifically crafted for Phase III of the South Beach Diet.
What are the primary flours used in this recipe?
The recipe uses kamut flour and whole wheat flour or whole grain pastry flour.
What makes these crepes a good choice for breakfast?
They are fluffy, savory, nutritious, and designed to keep you energized throughout the morning.
How much kamut flour is required?
You will need 1/3 cup of kamut flour.
What liquid is used to provide flavor to the batter?
1/3 cup of apple juice is used in the batter mixture.
How many eggs are needed for the crepe batter?
The recipe requires one large egg, lightly beaten.
What type of fat is used for cooking the crepes?
The recipe calls for 4 teaspoons of transfat-free margarine, melted.
What should I do if the batter is too thick?
If the batter is too thick, you should add 1-2 more teaspoons of water until it reaches the desired consistency.
What is the recommended skillet size for these crepes?
An 8-inch nonstick skillet is recommended.
What is the cooking temperature for the crepes?
The skillet should be preheated over medium heat.
How much batter should be poured for each crepe?
Pour 3 tablespoons of the batter into the skillet for each crepe.
How do you ensure the batter coats the skillet evenly?
Quickly tilt the pan after pouring the batter until it evenly coats the bottom in a thin layer.
How long does the first side of the crepe take to cook?
The first side should cook for about 1 minute or until the bottom is lightly browned.
How long does the second side of the crepe take to cook?
The second side takes an additional 30-60 seconds to cook until lightly browned.
How can I keep the cooked crepes warm while making the rest?
Transfer the cooked crepes to a plate and cover them with foil to keep them warm.
What is a suggested ricotta-based filling?
You can fill the crepes with ricotta mixed with your favorite syrup.
Can I use cream cheese as a filling?
Yes, cream cheese spiced with cinnamon is a recommended filling option.
Is sugar-free jelly a suitable filling?
Yes, sugar-free jelly is one of the suggested delicious filling options.
How do you mix the dry ingredients?
Whisk together the kamut flour, whole wheat flour, and salt in a large mixing bowl until well combined.
How do you mix the wet ingredients?
In a separate small bowl, whisk together the apple juice, water, egg, and 2 teaspoons of margarine until smooth.
How should the wet and dry ingredients be combined?
Gradually pour the wet mixture into the dry flour mixture, whisking continuously until the batter is smooth.
When should I add more margarine to the skillet?
Add the last teaspoon of margarine to the skillet before making the next crepe, repeating until all batter is used.
Is this recipe considered low-carb?
Yes, it is described as a delicious low-carb crepe recipe.
How many ingredients are in this recipe?
There are 8 main ingredients listed for this recipe.
Can I use sugar substitute in this recipe?
Yes, sugar substitute can be added to the filling options to taste.
What is the first instruction step?
The first step is to whisk together the kamut flour, whole wheat flour, and salt in a large bowl.
How much salt is used in the batter?
The recipe calls for 1/8 teaspoon of salt.
Are these crepes intended to be served warm?
Yes, they should be filled and served warm for the best experience.
Can I use whole grain pastry flour instead of whole wheat?
Yes, the recipe allows for either whole wheat flour or whole grain pastry flour.