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After making Niki's Berry Cream Muffins last night (see the recipe here: http://www.atkinsdietbulletinboard.c...m-muffins.html), I thought a similar batter would work good in a crepe. So here's what I did.
Batter:
1 tsp unsalted butter
1 medium egg
1 tbsp ricotta cheese
1 tbsp mascarpone, softened
1 tbsp plain yogurt
1 tbsp flax seed meal
1 tbsp almond flour
about 1 tbsp sparkling water
2-3 mint leaves, chopped (optional)
Filling:
1 tbsp mascarpone, softened
3 crushed raspberries
Atkins phase: OWL Rung 4
Serving size: 1
Nutrition facts: 331 kcal, 28.9 g fat, 6.6 g carbohydrate, 3.5 g dietary fiber, 3.1 g net carbs, 12.9 g protein.
Directions:
Measure and have everything ready.
Then heat a frying pan (I set the stove to 6 out of 9). After the pan is hot, add the butter and butter the pan with it.
Mix everything for the batter. I don't know if the order matters, but I started with the egg, then ricotta, mascarpone, flax meal, almond flour, yogurt, water, and finally chopped mint.
Lower the heat a bit (to 5 out of 9, for me). Pour the batter in the pan, as you would for a regular crepe. Keep an eye on the batter! It can burn really quickly.
In the meanwhile, mix 1 tbsp of mascarpone with 3 crushed raspberries to make the filling. You could use any berries, but I like raspberries.
When the crepe is done, carefully slide it on a plate. Let it cool for a few seconds. Add the filling on half of the crepe. Roll. Serve.
Below is how mine looked like. I used 2 more raspberries and a few extra mint leaves to decorate the plate. Those are not included in the nutritional values. Next time I'll use a slightly larger pan, to make the crepe a bit thinner.
Batter:
1 tsp unsalted butter
1 medium egg
1 tbsp ricotta cheese
1 tbsp mascarpone, softened
1 tbsp plain yogurt
1 tbsp flax seed meal
1 tbsp almond flour
about 1 tbsp sparkling water
2-3 mint leaves, chopped (optional)
Filling:
1 tbsp mascarpone, softened
3 crushed raspberries
Atkins phase: OWL Rung 4
Serving size: 1
Nutrition facts: 331 kcal, 28.9 g fat, 6.6 g carbohydrate, 3.5 g dietary fiber, 3.1 g net carbs, 12.9 g protein.
Directions:
Measure and have everything ready.
Then heat a frying pan (I set the stove to 6 out of 9). After the pan is hot, add the butter and butter the pan with it.
Mix everything for the batter. I don't know if the order matters, but I started with the egg, then ricotta, mascarpone, flax meal, almond flour, yogurt, water, and finally chopped mint.
Lower the heat a bit (to 5 out of 9, for me). Pour the batter in the pan, as you would for a regular crepe. Keep an eye on the batter! It can burn really quickly.
In the meanwhile, mix 1 tbsp of mascarpone with 3 crushed raspberries to make the filling. You could use any berries, but I like raspberries.
When the crepe is done, carefully slide it on a plate. Let it cool for a few seconds. Add the filling on half of the crepe. Roll. Serve.
Below is how mine looked like. I used 2 more raspberries and a few extra mint leaves to decorate the plate. Those are not included in the nutritional values. Next time I'll use a slightly larger pan, to make the crepe a bit thinner.
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