Lemon Almond Egg Crepes

Karen Connaughton

"My boyfriend is on phase 1 of the South Beach Diet, and he gets tired of eating eggs for breakfast everyday. So, I came up with a carb free crepe recipe."
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20 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  1. Scramble the eggs, milk, almond extract, vanilla extract, and Splenda.
  2. Heat a non-stick pan over medium heat until hot. Coat lightly with butter.
  3. Pour about 1/4 cup of the egg mixture into the pan and tip to spread the batter to the edges. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  4. Sprinkle with lemon juice, Splenda, and slivered almonds.


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