Crepes - Low carb

Ingredients

• 4 Eggs
• 2 Egg whites
• 1/3 cup Sour cream
• 2 tablespoons Whey protein powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Cream of tartar
• 1 tablespoon Water
• Butter

Instructions

1. Put all ingredients except the butter in a food processor. Process briefly (only for about 10 to 12 seconds). Over beating makes the batter foamy. You can also beat the batter by hand in a small mixing bowl; use a wire whisk. When you do this, tiny (sour cream) lumps usually persist. Ignore them; they disappear in cooking.
2. Preheat a nonstick 10-inch griddle (most 10-inch griddles make about 8 1/2 inch or slightly larger crepes) over low to medium low heat.
3. Melt a little butter on the griddle. Keep heat low enough so that the butter does not brown right away. When the butter foams, lift the pan with one hand and pour the batter in it with the other. Tilt the pan as you do this and swirl the butter around so that it coats the bottom evenly and thinly. It takes about 4 tablespoons of batter to coat a 10-inch griddle. Experience will quickly guide you.
4. Cook the crepe until the outer edge shows a bit of dryness and a hint of color. Turn the crepe, using a 3-inch spatula. Crepes will always turn out–the difference is chiefly between good and superb. Cook them as briefly as possible. It’s better to turn a crepe too soon—occasionally one may break–rather than wait too long. A broken crepe tastes just as good. once turned, heat the crepe for only a few seconds. This side merely needs drying (it stays a light color).
5. It is simple to fill a crepe. most commonly, a strip of filling is placed down the middle; the crepe is rolled like a jelly roll or you can fold the two side flaps over the center.
6. May need to turn the heat up a little to cook it properly. it’s also easier to just pour some in the pan and swirl it around. It doesn’t take long to see how much you need.