4 T heavy cream
dash salt & pepper
Whisk ingredients together. Heat little oil in 8" non-stick frying pan. Pour about a 1/4 cup egg mixture in at a time, swirling pan quickly to cover bottom in thin layer. Let cook few minutes until bottom is brown and carefully flip. Lightly brown other side and remove from pan. Repeat with balance of batter.
Total: 4 carb
Makes 6 crepes @ .7 carbs.
Beef and Mushroom Crepe Filling
Serving size, ½ total yield. Carbs per serving ,: 3.2 grams of carb.
1 Tablesp olive oil or coconut oil
3 ounces lean ground beef
½ cup chopped scallions
4 ounces sliced mushrooms
salt to taste
freshly ground black pepper to taste.
Heat a small or medium skillet over medium heat. Add olive oil or coconut oil. Cook ground beef in hot oil until done. Set aside and keep warm. Add scallions to the skillet and cook for 1 minute. Add mushrooms and cook until just tender, about 4 to 5 minutes. Return meat to pan. Mix with onions and mushrooms; season to taste.
Put filling in the center of four crepes, roll up crepes and serve.
Yummy Daikon Cakes
Note: Makes 6 cakes. Total carbs per cake only 6
Daikon contains a lot of water and 1 1/2 pounds only makes 6 cakes. Because of it’s water content, it is important to get the grated daikon as dry as you can or the cakes will fall apart when you fry them. These are tasty with a dab of sour cream or mayonnaise. They are also good cold
1 1/2 lbs. daikon radish
1 tsp. sea salt
5 Tbsp. finely ground pork rinds
2 Tbsp. finely minced green onion
sea salt and freshly ground black pepper
2 Tbsp. olive or vegetable oil
Peel, and grate the daikon into a bowl. Combine with the salt and let sit for 1/2 hour.
Squeeze the water out of the daikon with your hands. The more water you squeeze, the better the cakes will be. Mix the daikon with the egg, pork rinds, green onion and sea salt and freshly ground black pepper to taste. Let sit for 10 minutes.
Preheat the oven to 350° F. Heat a heavy frying pan - a cast iron pan is ideal - that can go into the oven over medium-low heat. Swirl the oil around the pan. Fill a 1/4-cup dry measuring cup with some of the mixture, packing it slightly. Turn out into the frying pan. You should have a nicely shaped cake that stands a bit more than an inch high. Continue with the remaining mixture. Fry the cakes on one side without disturbing them too much until browned on the bottom, 5-6 minutes. Very carefully turn the cakes over and fry for 2-3 minutes longer. Place the whole pan in the oven and bake for 10 minutes.