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I use these in so many more ways than just “crepes”. In both sweet or savory recipes, as wraps, tortillas, noodles – they are a great way to still make those dishes you love without the unneeded carbs. Don’t be afraid of making...
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I use these in so many more ways than just “crepes”. In both sweet or savory recipes, as wraps, tortillas, noodles – they are a great way to still make those dishes you love without the unneeded carbs. Don’t be afraid of making crepes – and you don’t need a special pan. The first one may flop, but you’ll get the hang of it quickly. Then you can use them for enchiladas, burritos, lasagna, sandwiches, or just roll up with a sprinkle of Cinnamon-Splenda inside. They’re a very versatile thing to keep on hand. (They also freeze great. Just put a piece of waxed paper, or plastic wrap between each one.) You can add 1 tablespoon Splenda, 1/2 teaspoon vanilla, or sweet spices for a sweet version. Or herbs and other spices for savory. These are very tender and will be more moist than regular crepes. They are what I use in my Chicken Pot Pie with Crepes, which has been very popular.
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Thank you Linda at http://eatingwelllivingthin.wordpress.com/!
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