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Crepes with Chantilly Sauce

Submitted by: Mary on 03/09/2006
2498 views
2.69 avg rating
143 votes
 
 
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Ingredients

CREPES:

1 1/2 C Low carb bake mix
1 T Splenda
1/2 t Baking powder
1/2 t salt
2 C Heavy cream
2 eggs
2 T butter, melted
1/2 t vanilla
CHANTILLY SAUCE:

3/4 C chilled heavy cream
1/4 C Splenda
3/4 C sliced fresh strawberries

Directions

CREPES:



Mix bake mix, splenda, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6 to 8 inch skillet. Heat over medium heat until bubbly. Pour scant 1/4 cup of the batter onto the skillet. Immediately rotate skillet until a thin film of batter covers the bottom. Cook until light brown. Turn and cook on other side until light brown.



CHANTILLY SAUCE:



Chill metal bowl overnight in the freezer. Beat whipping cream and splenda until stiff. Don't allow bowl to warm before beating. Fold in strawberries. Spoon about 2 T of sauce on top of crepe and roll up. Serve sprinkled with splenda.

Servings

6

Calories

3.5

Time to prepare

20 minutes

Difficulty

Easy
 

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