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Marcy’s Crepes/Eggrolls

12 tsp. Arrowroot (can be purchased at most groceries in spice section)
1 T sweetness of your choice
1/8 tsp. salt
2 eggs
1/4 cup water
1/4 cup heavy cream
1/4 tsp. vanilla extract
(You may also use 2 T brandy, for extra lightness, omitting 2 T of the water)

In blender combine arrowroot, sugar substitute, salt, eggs, milk and vanilla. Blend at high speed for a few seconds. Turn off machine, scrape down the sides of the jar and blend again for about 30 seconds. Cover tightly and let batter rest at room temperature for at least 1 hour before using.

Using an 8 inch crepe pan over high heat, lightly grease bottom and sides of heated pan with melted butter (clarified butter is best).

Stir batter lightly with wire whisk or spoon and pour less than 1/4 cup batter into pan, tipping the pan from side to side so that the batter quickly covers the bottom; then flip and do other side (the whole process takes less than 1 minute.

This recipe makes 8 to 9 crepes. Total carb count is approximately 30 grams making each crepe less than 4 grams.

Arrowroot (per McCormick) has 9 gms. carb per 1-1/2 T (4-1/2 tsp.), which is approximately 27 gms., approx. 1 gm. for sweetener, 2 grams for eggs, negligible for cream, for a total of about 30 gms., making each crepe less than 4 gms.