Thursday, February 19, 2009

Low Carb Wrap

Makes a flexible wrap for sandwiches or crepes. Could also be a thin pancake.
1 wrap
  • 1 extra large egg
  • 1 pinch salt
  • 1 teaspoon soy protein isolate
  1. Whisk all ingredients together until smooth batter forms.
  2. Heat 7 inch non-stick skillet over medium high heat until pan is quite warm, but not too hot.
  3. Pour batter into pan and immediately begin slowly rotating the pan to spread the batter into a thin layer.
  4. Continue to rotate the pan until all of the liquid is set, but the top is still moist.
  5. Flip the crepe/wrap to cook on the other side. This take only a couple of seconds.
  6. Turn the cooked crepe/wrap out onto a plate.
  7. Use as desired. Can sweeten the batter with low-carb sweetener if desired, then use as a pancake or dessert crepe.

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