When life hands you flatties, add cream and berries.
These are induction-friendly (hold the berries) and gluten-free.
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)
2 Tbsp oil
3 packets Splenda
Preheat oil in skillet over medium-low heat.
In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
When ready to serve:
Arrange crepes on a plate (best looking side down).
In a bowl, whip heavy cream with two packets Splenda until still peaks form. Spoon cream into the center of each crepe. Roll and place seam-side down. Tuck fresh fruit in, on and around the crepes. Sprinkle one packet of Splenda along the top (optional).
Makes 6 crepes.
Nutritional information: Calories: 144, Carbohydrates: 4, Fiber: 0, Net Carbohydrates: 4, Protein: 5 grams, Fat: 12 grams