I’ve seen a few crepe places around lately. A couple booths at street festivals, there’s a crepe place in baltimore that’s pretty popular.
Are crepes the new “wraps”.
Within a year, will we see the McCrepe for a limited time only?
Talk about an Atkin’s sandwich, just wrap the filling in an egg. Not that I’m on Atkins but a crepe with bacon and cheese has to be pretty low in carbs.
Anyone else noticing the Rise of the Crepe?
A standard crepe has something like 25 carbs - lots of sugar in my crepe recipe. I’m sure its possible to make low carb crepes.
Is 25 a lot?
I think there are crepe recipes that don’t call for too much sugar, anyway.
Plus ca change, plus c’est la meme chose. Crepes are the “old wraps.” They were quite the trendy item back in the 80’s.
Ah. They’re a pretty good “on the go” food. The place in baltimore serves them in some foil that you just kind of unwrap.
FWIW, they were as good as any I had in Paris from the grease-mongers. Not quite as good as my brother-in-law’s (he’s french). He makes 'em with sugar and Courvoisier.
My dad is a type ii diabetic and is limited to 75 per meal. Atkins is usually lower - I think you start Atkins with 25 per day or something. Given the mass of a crepe, it seems like a lot to me.
Crepes are supposed to be very very thin, and they’re basically made of flour, egg, and milk. At least, that’s how my family makes them.
How I do it: take a flat crepe and sprinkle brown sugar on it. Then roll it up and cover it with real maple syrup. Yeah, that’ll toss your Atkins right out.
I sent out my recipe in the last Doper postcard exchange (my name was roxx222 back then). I wonder if anyone tried it…
Actually, I found some crepes at the supermarket that had less carbs than the low carb tortillas I use for wraps.
25 is a lot for somebody who is in the early stages of Atkins. I keep my carbs under 20, for example, but by the later stages, people can have up to 100 carbs a day, if that’s what maintains their weight.
So, 25 would be way, way too much for me to even consider, but may be nothing for somebody else on the same plan.
And for Joe Schmoe off the street, it’s far less than the bread you would use to make a sandwich.
mmmmm crepes. I worked in a crepe cafe for a bit back in college. The dinner crepes were not diet food. They tended to avoid neither fats nor carbs. They had lots of taste, though.
As has been said, a true crepe is pure batter, with very little fat involved in the frying due to the high heat doing most of the work. It’s the filling that matters.
(MMMMmmmmmm Nutella, Tequilla and banana…trust me, it tastes good…)
Your recipe is weird. Normally, there’s no sugar at all in a crepe.
I hate tequila, how about either a good dark rum or grand marnier…how soon can I come over for some 
Actually, doing atkins, so I will have to go with rolled after sprinkling with some splenda, chopped toasted macadamia nuts, chopped strawberries and blueberries and grand marnier
You’ve almost converted me to Atkins… 
…
Maybe he’s mistaken pancakes (no the American-type) for crepes.
Must be a dessert crepe recipe. Those do tend to be sweetened.
Add some banana slices and sour cream to the filling and drop the syrup. You’ll thank me.
The 80’s may have been the end of the trend for that period. There was a La Creperie restaurant on Boylton St. Boston across from the Pru Center in 1970. You could get most any fruit/veggie/meat/dessert filling you wanted.