Vanilla-Cinnamon Crepes with Cream Cheese Filling!

[Cortney]

I was experimenting this morning and made THE BEST breakfast. It's definitely more of a treat than an everyday thing, but you gotta TRY THIS:

Crepes:

2 Eggs
2 Tbs. Low Carb International Delight French Vanilla Coffee Creamer
1/2 tsp. cinnamon
1 packet Splenda

(Whip together; Spray a large skillet w/some Pam, medium heat; Pour enough batter in to spread and cover the surface of skillet; Wait until set, Slide out onto a plate. I got three crepes out of this.)

Filling:

2 Tbs. Light Cream Cheese Substitute
1 Tbs. Sour Cream
2 Tbs. Low Carb International Delight French Vanilla Creamer
Just enough light cool whip to whip to desired consistency (I think I used about 1 1/2 TBS.)

Spoon about three dollops of the filling into the center of each crepe and roll up. Sprinkle a little cinnamon over the top and VOILA!

I had been dying for some french toast for awhile--especially the cream-cheese stuffed kind you can get at IHOP or Bob Evans--and this totally hit the spot. I have seen recipes on this site for mock french toast but I am not a real big fan of the ricotta in it. The creamer, which is sweetened with Splenda, made them perfect for me!!! Let me know what you think guys!

[vickil]

I copied this down, hopefully I can try it this weekend. Sounds like a good Sunday morning treat. Thanks for posting this!

[ablack8]

This sounds really interesting! I've been looking for a good way to use up my cream cheese!

[Cortney]

I forgot to mention, if you can't find the low carb creamer, try a little vanilla extract and some half and half....that would probably work well too.

[vickil]

I wanted to give y'all a review of this recipe! I made these Sunday morning and they were very, very good! It was the first time I had ever made crepes and I was a little apprehensive. But they were easy! I used a non-stick skillet, I think that was the key. On the first one, I let the batter spread all the way to the edges of the skillet and cooked it on medium-low until the top was set. I was afraid the bottom would burn while I was waiting for the top to set but it didn't. The second and third ones, I didn't let the batter spread all the way to the edge and I was able to flip it like a pancake. It was faster that way.

The filling is soooooooo good, it would also make a great dip for fruit. It might be a good idea to let it chill for a while to firm up, mine was a little runny. I wound up pouring the excess over the top of the crepe.

Yummy! I'll be making these again!

[Cortney]

I agree, Vicki. I made the filling and popped it in the freezer before I started the rest, and that helped. Thanks for the feedback!

[just_al]

I was experimenting this morning and made THE BEST breakfast. It's definitely more of a treat than an everyday thing, but you gotta TRY THIS:

Crepes:

2 Eggs
2 Tbs. Low Carb International Delight French Vanilla Coffee Creamer
1/2 tsp. cinnamon
1 packet Splenda

(Whip together; Spray a large skillet w/some Pam, medium heat; Pour enough batter in to spread and cover the surface of skillet; Wait until set, Slide out onto a plate. I got three crepes out of this.)

Filling:

2 Tbs. Light Cream Cheese Substitute
1 Tbs. Sour Cream
2 Tbs. Low Carb International Delight French Vanilla Creamer
Just enough light cool whip to whip to desired consistency (I think I used about 1 1/2 TBS.)

Spoon about three dollops of the filling into the center of each crepe and roll up. Sprinkle a little cinnamon over the top and VOILA!

I had been dying for some french toast for awhile--especially the cream-cheese stuffed kind you can get at IHOP or Bob Evans--and this totally hit the spot. I have seen recipes on this site for mock french toast but I am not a real big fan of the ricotta in it. The creamer, which is sweetened with Splenda, made them perfect for me!!! Let me know what you think guys!

Do you have an ingredient list for that creamer, I'd like to find one without partially hydrogenated oils.

[vickil]

Al - if Cortney doesn't get back to you, I'll go check my bottle and type in the list of ingredients when I get a chance. I'm guilty of not looking at ingredients lists as closely as I used to. I tried to Google this product but could not find the ingredients list on the manufacturer's website.

It sure is yummy. I've been having it in my coffee every morning since I bought it.

[Cortney]

Do you have an ingredient list for that creamer, I'd like to find one without partially hydrogenated oils.

First of all I have to let ya know Al, this is not the most SBD friendly creamer around, but it's so good I can't give it up. And because it has the great big "SWEETENED WITH SPLENDA" logo I hadn't even checked the entire ingr. list, much to my dismay I found sugar on it (only a little per serving) Here goes:

Ingredients:
Water, sugar,partially hydrogenated soybean oil, sucralose, carrageenan, mono and diglycerides, sodium stearoyl lactylate, salt, dipotassium phosphate, sodium caseinate, natural and artificial flavors, cellulose gel and gum.

[vickil]

RATS! It's the partially hydrogenated soybean oil that tanks this as being SB-friendly. Trans fats are everywhere, guys.

Thanks for the nudge, Al. This stuff tastes so good, it's a real shame it's not SB-friendly.

[caterpillar]

Okay, I really should know this by now, but WHY cream cheese *substitute*? And if it's a "substitute", what in the world is it made out of? I know that cream cheese is not particularly nutritious, but why exactly is it off-limits in P1?

Thanks for any answers or debate!

[just_al]

Okay, I really should know this by now, but WHY cream cheese *substitute*? And if it's a "substitute", what in the world is it made out of? I know that cream cheese is not particularly nutritious, but why exactly is it off-limits in P1?

Thanks for any answers or debate!

I'm assuming the cream cheese "substitute" is nufachtel cheese. It's real cheese, it's just lower fat (and consequently low in saturated fat)

[caterpillar]

Ohhhhh... neufchatel! That's what I buy anyway! I just always thought that neufchatel was cream cheese with some of the fat taken out. Good deal -- thanks!

[Cortney]

You can also use "Light Cream Cheese Spread" philadelphia is good or sometimes I buy the store brand. It's better for ya than cream cheese. I don't always subscribe to everything that's "legal" by SBD standards but i'm still losing by going light.

Let me know what you guys think about the recipe if you try it, I'm an amatuer chef and I appreciate feedback!!! You might also try the recipe with some fresh berries!!!

[Cortney]

RATS! It's the partially hydrogenated soybean oil that tanks this as being SB-friendly. Trans fats are everywhere, guys.

Thanks for the nudge, Al. This stuff tastes so good, it's a real shame it's not SB-friendly.

By the way Vicki, try it with extra lite sour cream and some vanilla extract, subtract the wonderful creamer and i bet it'll taste good.... let me know!!! sorry to mislead anyone with a SB-faulty recipe... I looove it and it's way better for me than my sunday morning Belgian Waffle!! LOL