Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenLow_carb - Pancakes - Thin Egg Pancakes
Famous Authors (View All Authors)
Low_carb - Pancakes -  Thin Egg Pancakes Post by :audrey Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3234

Click below to download : Low_carb - Pancakes - Thin Egg Pancakes (Format : PDF)

Low_carb - Pancakes - Thin Egg Pancakes

5 whole eggs
1/2 cup water
1/2 cup cream
1/2 cup Atkins Baking Mix -- or flour (flour will add 3-4 grams carbs per pancake)


Whirl in blender and cook over medium heat in a crepe pan or 7" cast iron skillet. The pan will need to be oiled for the first few crepes. Lay on waxed paper.

NOTES : Katie's note: I use these for manicotti and enchiladas. They can be sweetened and a little vanilla added for dessert crepes.

I grate up a whole jicama and just eyeball the eggs and flour for this...it's a very forgiving recipe:
If you like this book please share to your friends :
NEXT BOOKS

Low_carb - Pasta -  Pasta With Fresh Tomatoes Low_carb - Pasta - Pasta With Fresh Tomatoes

Low_carb - Pasta -  Pasta With Fresh Tomatoes
3 quarts water 12 ounces uncooked vermicelli 4 cups diced seeded tomato (from my garden) 3 tablespoons chopped fresh oregano 3 tablespoons minced green onion 3 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon coriander seeds crushed 1/4 teaspoon salt 1/8 teaspoon crushed red pepper 2 cloves garlic, minced Bring water to a rolling boil. Add pasta; cook 5 minutes or until "al dente". Drain. Combine tomato and remaining 8 ingredients in a large bowl. Add pasta to tomato mixture; toss well. Serve at room temperature. Yield: 8 servings (serving size: 1 cup). 168 cal, 2.6g fat, 5.4g pro,
PREVIOUS BOOKS

Low_carb - Pancakes -  Sherrie's Buttermilk Pancakes Or Waffles Low_carb - Pancakes - Sherrie's Buttermilk Pancakes Or Waffles

Low_carb - Pancakes -  Sherrie's Buttermilk Pancakes Or Waffles
1 (8 oz) Pkg cream cheese 3 eggs 3 tsp Splenda 1/4 cup Atkins Bake Mix *see below for making your own 1/2 tsp baking powder 1/2 tsp vanilla 1/4 cup buttermilk Beat cream cheese with mixer until blended smooth, add the remaining ingredients and let sit for 5 minutes before using. Preheat non stick pan to med/high heat. Spray pan with a light coat of butter flavored non stick spray and pour in pan about 3 tbps of mix. Be sure to let bubble up all over just like the flour pancakes before turning! Only 17 carbs
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT