Low Carb Breakfast Crepes With Cheese Filling

Recipe Rating:
 5 Ratings
Serves: 2
Prep Time:
Cook Time:
Cooking Method: Stove Top


1 large egg
1 egg white
1/8 c cream
few drops vanilla flavoring
1 pinch salt
1/4 c low-carb baking mix
1/8 tsp baking powder
2 oz neufchatel cheese, softened (1/4 large package)
2 Tbsp non-fat greek yogurt
1 Tbsp sugar substitute (xylitol or splenda, granulated)
1/4 c frozen or fresh sliced strawberries
2 Tbsp sugar free strawberry preserves

The Cook

Susan Feliciano Recipe
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
Member Since Jan 2011
Susan's notes for this recipe:
I love crepes, but cannot afford the high carbohydrate content. I've worked on this recipe for a while to get it as low as possible. I discovered Bob's Red Mill Low-Carb Baking Mix which really helped, and it works well. This product is available at health food stores, or on-line.
I also use the Ideal Brand Xylitol sweetener instead of Splenda, but either will work.
Hope all of you enjoy this. They are quick to put together and make an elegant breakfast or brunch dish. Feel free to double the recipe if you want to serve more than two. Also, try using other fruit - peaches, blueberries, even oranges and marmalade, with a complementary preserve.

Nutrition Information:
Calories 200
Fat 10 grams
Carbohydrates 15 grams
Fiber 3 grams
(12 grams net carbs)
Protein 16 grams
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Kitchen Crew
The creamy cheese filling is just as delightful as the subtly sweet crepe. Oh, and they're pretty as a picture too!


Beat together egg and egg white until light and fluffy. Beat in cream, salt, and a few drops vanilla.
Stir baking powder into baking mix, and add to egg mixture. Beat well, scraping sides of bowl to incorporate all the grains of the baking mix. Let batter rest.
Blend together the softened cream cheese, yogurt, sugar substitute (Splenda or Xylitol), and a few drops of vanilla until smooth and well mixed.
Place fruit and preserves in a small bowl. Microwave for 30 seconds on high. Stir until smooth.
To cook crepes: Spray a crepe pan or 10-inch non-stick skillet with cooking spray, and heat over medium heat. When hot, pour half the crepe batter into pan, tilting pan so batter thinly covers the bottom of the pan. Lower heat to medium low. Cook until top starts to dry out. Carefully turn crepe over, using a large, thin spatula. Cook other side briefly and remove to serving plate. Cook remaining batter in the same way.
To assemble crepes: Spoon half of cheese mixture over each crepe and roll up. Top with half of preserves/fruit mixture. Serve immediately.

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user Susan Feliciano frenchtutor - Feb 14, 2011
I shared a photo of this recipe. View photo
user Susan Feliciano frenchtutor - Feb 14, 2011
I shared a photo of this recipe. View photo
user Colleen Sowa colleenlucky7 - Feb 14, 2011
Thanks for this recipe Susan!!! Love it!
user Terrie Hoelscher Blessed1 - Feb 14, 2011
Susan, have you ever tried substituting cottage (fat free?) for the neufchatel? It would e lower in calories, wouldn't it? I have made a "spreadable" cottage cheese that I think would work in this.
Pour your cottage cheese into a blender and really make it smooth. Then pour it into a colander that is lined with a coffee filter. Let it sit for a long time, so all the liquid, whey, etc., drain into a bowl underneath the colander. (there MUST be something you can do w/ that great protein-filled whey ... let me know!)
After the liquid it drained out of the cottage cheese, you have a firmer, more spreadable product. Kind of like a ricotta cheese. I found this idea many years ago in a magazine in a doctor's office somewhere, and made it ONE time, and it was great .... don't know why I haven't thought to make it again!
I'll bet it would work in this recipe. Even if you don't put it thru a blender, just buy the extra small curd, drain it in the coffee filter/colander set up, and I think you'd have something you could use here, that would cut your calorie count even more... maybe??

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