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Butter (enough to fry crepes)

3 large eggs

2/3 cup heavy cream

3 tablespoons Dr. Atkins Bake Mix
(substitute: self-raising flour with a mixture of soya flour and ground almonds plus baking powder)
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


  1. Prepare a heavy, 8 inch skillet or crepe pan with heated butter.
  2. Whisk all crepe ingredients together in mixing bowl.
  3. Once the butter stops foaming, pour 1/6 crepe mixture into skillet, making sure to cover the bottom evenly.
  4. Cook until bottom is browned and top is set.
  5. Use a spatula to flip the crepe and brown the other side.
  6. Once done, transfer to a paper towel.
  7. Repeat this procedure with remaining batter and butter.
  8. Next, make your filling by combining strawberries with sugar substitute and spoon about ΒΌ of mixture on each crepe.
  9. Add light whipped cream to taste and garnish with remaining strawberries.

Yields 6 servings
Total Net carbs: 6.6 grams per serving


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1 Comment

  1. pamel says:

    This I am definately going to make it sounds absolutely yummy thanks for posting it.


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