Strawberry Crepes

These delicate crepes are rolled up with a fluffy cream cheese filling and sliced strawberries. Make these as a dessert when strawberries are in season, or for a fancy weekend brunch.

Yields 6 servings

Ingredients

• Butter (enough to fry crepes)
• 3 large eggs
• 2/3 cup heavy cream
• 3 tablespoons Dr. Atkins Bake Mix
• 4 tablespoons sugar substitute
• 1/8 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon orange zest grated
• Strawberry filling:
• 2 cups strawberries, washed, hulled and sliced
• 6 tablespoons Sugar
• Twin sugar substitute

Instructions

1. Prepare a heavy, 8 inch skillet or crepe pan with heated butter.Whisk all crepe ingredients together in mixing bowl.
2. Once the butter stops foaming, pour 1/6 crepe mixture into skillet,
   making sure to cover the bottom evenly.
3. Cook until bottom is browned and top is set.
4. Use a spatula to flip the crepe and brown the other side.
5. Once done, transfer to a paper towel.
6. Repeat this procedure with remaining batter and butter.
7. Next, make your filling by combining strawberries with sugar
   substitute and spoon about ¼ of mixture on each crepe. Add light
   whipped cream to taste and garnish with remaining strawberries.