[dillytl]

Here is the recipe (it's from The Low-Carb Comfort Food Cookbook)

Low-Carb Crepes (gluten-free)
PREPARATION TIME: 5 minutes
COOKING TIME: 90 seconds or less per crepe
SERVING SIZE: three 8-inch crepes
AMOUNT PER SERVING: 3.5 grams of carb, 20.7 grams of protein
NUMBER OF SERVINGS: 2
TOTAL YIELD: 7 crepes (DH got six)

4 eggs (or 1 cup egg substitute)
2 egg whites
1⁄3 cup sour cream
2 tablespoons soy protein powder
1⁄2 teaspoon baking powder
1 tablespoon water
butter for cooking, as needed

Put all ingredients except the butter in a food processor or blender. Process briefly (only for about 10 to 12 seconds). Overbeating makes the batter foamy. You can also beat the batter by hand in a small mixing bowl; use a wire whisk. When you do this, tiny (sour cream) bumps usually persist. Ignore them; they disappear in cooking. Preheat a nonstick 10-inch griddle (most 10-inch griddles make about 8 1⁄2-inch or slightly larger crepes) over low to medium-low heat.

Melt a little butter on the griddle. Keep heat low enough so that the butter does not brown right away. When the butter foams, lift the pan with one hand and pour the batter in it with the other. Tilt the pan as you do this and swirl the batter around so that it coats the bottom evenly and thinly. It takes about 3 tablespoons of batter to coat a 10-inch griddle. Experience will quickly guide you.

Cook the crepe until the outer edge shows a bit of dryness and a hint of color. Turn the crepe, using a 3-inch spatula. Crepes will always turn out — the difference is chiefly between good and superb. Cook them as briefly as possible. It’s better to turn a crepe too soon — occasionally one may break—other than wait too long. A broken crepe tastes just as good. Once turned, heat the crepe for only a few seconds. This side merely needs drying (it stays a light color). It is simple to fill a crepe. Most commonly, a strip of filling is placed down the middle; the crepe is rolled like a jelly roll or you can fold the two side flaps over the center. You can also distribute the filling over most of the crepe and roll it like a jelly roll. You can spread the filling over half the crepe and fold over the other half, creating a pocket as if doing an omelet. You can also stack the crepes on top of one another, with fillings placed in between, and cut in wedges.

Cottage Cheese Crepe Filling (also called blintzes)

PREPARATION TIME: 5 minutes
BAKING TIME: 15 minutes
SERVING SIZE: about 1⁄3 cup, total yield
AMOUNT PER SERVING: 5.2 grams of carb, 11.9 grams of protein
NUMBER OF SERVINGS: 2

3⁄4 cup cottage cheese (4% butterfat, very dry)
1 egg yolk
1 teaspoon grated lemon peel
4 packets Splenda sugar substitute

Preheat oven to 325˚F. Line an 8- by 12-inch baking pan with aluminum foil.

Drain cottage cheese if necessary. Mix all of the ingredients together. Divide the filling evenly among four crepes (or as desired), placing the amounts as center strips on each. Roll the crepes like jelly rolls. Put them side by side in the baking pan and bake for about 15 minutes.

NOTE: instead of using grated lemon peel, DH used lemon extract the first time he made them, and used almond extract the second time. They are topped with a bit of the cottage cheese filling, and drizzled with DaVinci SF Raspberry syrup.