I love crepes, and I got very tired of eggs for breakfast after going low-carb. These are best with savory ingredients (because of the buckwheat), but you could fill with berries and sugar-free whipped cream instead.
The tops crinkle when baked, creating a nice contrast between the dark chocolate and the white powdered sugar coating. Note that the dough gets very dense and is a little too difficult to mix by hand. From Vegetarian Times, around Christmas 1997, I think.
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