Back when I was a pre-teen, (eh, probably around 15 years ago, haha) I remember learning a few recipes taught to me a by a woman I adored and who has since passed on, my next door neighbor and 2nd mother, Connie Donel. Such a beautiful lady ...
Anyhow, she was conducting cooking classes out of the church kitchen and one that has stuck in my head FOREVER, is Strawberry Crepes. Well for years I tried ..... and tried and tried and tried to make those crepes but never could recreate what she taught me. Then last night, I had a dream about her and those strawberry crepes and in the dream I told her "But Connie, I STILL can't make the crepe part! It either comes out too thick like a pancake or burnt, every time!".
Well, she must have heard me this time because I got this epiphany as I was deciding on brunch, to use an omelet instead of the standard crepe recipe!
No flour, losta protein and VERY little calories as compared to the standard crepe. You like the idea of that? Well here's what I did ...
First, I cut up 2 cups of strawberries, then added a half cup of Splenda (you can use regular sugar, but we don't do sugar 'round these parts, pilgrim) Sorry, I just saw a John Wayne commercial ... anyway ...
Then I let them sit for about 45 minutes so the Splenda could SUCK all the juice from the strawberries to form a nice, tasty glaze ...
OMG! Doesn't that look yummy? AND IT IS, but be careful not to eat them all before you make the omelet, lol.
Then I took 4 eggs (making this for 2 omelets/crepes) added a good splash of milk to thin them out and a teaspoon of Splenda/sugar, to sweeten the eggs, and whipped that up until well blended.
THE ONLY TRICKY PART ...
I then lightly greased my non-stick skillet and poured half of the egg mixture into the already hot skillet, but you want it to be THIN, so you need to kinda roll the egg mixture around in the pan with some tricky wrist action even if it goes up on the sides, to spread it out as wide and thin as possible. Then put a lid on it. Pssst, if it comes out thick, no biggy :)
THEN, when it looks like it's cooked thru enough, you want to add the strawberries to half of the omelet. Use a slotted spoon however so you don't get the glaze in there just yet, else it'll make the omelet to runny to get out of the pan.
Next, you want to fold that baby over ...
... then slide that bad boy onto the plate!
Now HERE is where you pour that glaze over your creation FIRST, but I saw the can of RediWhip and LOST MY MIND, going prematurely crazy with the fluffy good stuff ...
... THEN I said OH WELL and slathered the glaze over everything, haha!
Doesn't this look yummy??? OMG, it was and don't be afraid to use the Rediwhip! It has only1 carb since it's made out of real cream, so it's not so bad for ya!
Now go make this ... Go on!
