Serves: 6
Total Calories: 172
Cream:
1. Beat cream until stiff add vanilla and Splenda to taste.
Crepes:
1. Whisk together eggs, cream, water, butter, salt, and Splenda until well-mixed. Add soy flour and whisk until smooth.
2. Heat frying pan to medium hot, melt a little butter in pan, and pour in 1/6 of crepe batter, tilting pan this way and that so that batter spreads out. Cook until top is dry and full of air holes, then turn and cook briefly on second side. Remove to plate and set aside while cooking remaining crepes.
3. Place crepe on plate with good side down. Spread with cream. Top with 1/4 cup strawberries, and fold top of crepe over cream and strawberries. Top crepe with dollop of whipped cream and slice of strawberry.
This Whipped Cream Crepes recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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