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> Barbo's Thins
post Jun 30 2007, 12:29 PM
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This recipe can be used for crepes, or wraps or enchiladas ---- very versatile -- I like to keep some already prepared in the fridge (I seperate them with sheets of waxed paper). They are super to just wrap around a sausage link & smear with some SF maple syrup!

5 large eggs
2/3 cup cream
1/2 cup Atkins Bake Mix
1/4 cup butter -- melted
1/4 cup splenda
1/2 teaspoon vanilla

-Place all ingredients into blender and whirl until smooth.

-Let rest for 15 minutes before cooking.

-Heat an 8-10"{5" for smaller} skillet with a little butter or oil.

-Pour 1/4 cup of batter into skillet and swirl it around until it coats the bottom of the pan.

-Cook until you see bubbles on top and then flip over for a few seconds.

-Stack, with wax paper between each cake.

molly's note: Omit the splenda & vanilla & use as a wrap for enchiladas, a breakfast wrap or with LC maple syrup & butter. Or you can add favorite herbs to make a really savory wrap.

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