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Dixie Diner
Carb Counters French Crepe Mix
Low carb, all natural and delicious. Each bag makes 48 8" crepes quickly
and easily (each 1/3 cup mix makes 8 crepes). Simply add heavy cream, water, eggs and butter.
Crepes freeze for 2 months, or keep in fridge for 1 week. Add low carb sweetener
for dessert crepe variation.
Check out these delicious
low carb recipes using Dixie Diners' Carb Counters products.
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Customer Reviews
Carb Counters French Crepe Mix (Dixie Diner) - Average rating 4.9  (9 reviews) -
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April 08, 2012
Reviewer: Dawn in Virginia |
| I cannot believe this was a low carb product! I thoroughly enjoyed making these with cream and strawberries. AWESOME |
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November 03, 2011
Reviewer: Leslie in Illinois |
| Technically, I had a problem with this product in that when I tried making it according to the directions, the thin crepes were so fragile that I could not remove them from the pan without their own weight tearing them in half. I am rating them five stars anyway, because, after removing a few in multiple pieces I decided to give up on crepes -- instead, I added more mix to my batter until it was the consistency of pancake batter, added a little vanilla, and cooked up one of the best batches of pancakes I have had in a long time -- and easily, the lowest carb. I have tried a few different low-carb pancake mixes and most had enough deficiencies to dampen any enthusiasm for them, but these, honestly, had no deficiencies at all. This batter makes great pancakes. Others don't seem to be having the same problems I had with making crepes, but frankly, I'm happier with a nice stack of pancakes anyway. Because I had to open the second bag to thicken the mix, I added the whole bag, adjusted the liquid and cooked pancakes until the batter ran out. After they cooled, I packaged them into meal sized portions and froze them. Originally I was worried that they might dry out in the freezer and lose their nice texture. I can't say whether that is a problem or not -- they didn't stay in the freezer that long. |
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August 28, 2011
Reviewer: Christine in Washington |
| I love crepes but on my new WOL they are a no-no. They are not as thin as a regular crepe, more like a swedish pancake. The mix has a nutty taste which I thought was nice. For low carb/zero net carbs very good. I will be buying this again! Ate it with my Natures Hollow Sugar Free 'Maple' syrup. yum! |
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August 31, 2010
Reviewer: Terry in Minnesota |
| Was easy to make. Put scrambled eggs with ham in it.
Was great. Just ordered more. |
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August 15, 2010
Reviewer: Christina in Ohio |
| I love this product! They are so simple to make. I made them for my husband and myself for breakfast this morning. I filled them with 4 oz. cream cheese beat until fluffy and smooth. Then I added 2 Tbsp. of Splenda,a dash of vanilla,and about 1/3 cup whipping cream and beat til light and slightly firm. I piped this into to center of 6 crepes and topped with 2 Tbsp of Polaner sugar-free blackberry jelly heated over low heat( Only 1 carb per Tbsp!), Then topped off with a lrg. dollop of freshly whipped cream! 3 of these have roughly 6 carbs. Completely decadent and delicious! |
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Nutrition Facts
275-0183
Dixie Diner
Carb Counters French Crepe Mix
9.3 oz.
Nutrition Facts
Serving Size: 1 Crepe (5.5g dry)
Servings Per Container: 48
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Show as Prepared
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Amount
Per Serving |
% Daily
Value* |
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Product Only |
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Total Calories |
12 |
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|
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Calories From Fat |
1 |
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|
|
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Total Fat |
0 |
g |
0% |
|
|
|
Saturated Fat |
0 |
g |
0% |
|
|
|
Cholesterol |
0 |
mg |
0% |
|
|
|
Sodium |
46 |
mg |
2% |
|
|
|
Potassium |
81 |
mg |
2% |
|
|
|
Total Carbohydrates |
2 |
g |
1% |
|
|
|
Dietary Fiber |
2 |
g |
6% |
|
|
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Sugars |
0 |
g |
|
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|
|
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0
|
g
|
|
|
|
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Protein |
2 |
g |
4% |
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|
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Vitamin A |
|
|
0% |
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Vitamin C |
|
|
0% |
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Calcium |
|
|
2% |
|
Iron |
|
|
2% |
|
|
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. |
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| All natural, NO artificial ingredients, NO preservatives. |
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| Ingredients: Soy protein concentrate, wheat bran, pure vegetable fiber, dried egg white, wheat flour, soy lecithin, calcium acid phosphate, bicarbonate of soda, sea salt, corn starch. |
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| Recommended Use: You will need: 2 tablespoons melted butter, 1/4 cup heavy cream, 1/3 cup water, 2 eggs. DIRECTIONS TO MAKE 6 - 8 INCH CREPES: In medium sized mixing bowl, combine 2 eggs and whisk until yellow and slightly foamy (1/2 minute). Add 1/3 cup of Crepe Mix, 1/4 cup heavy cream, 1/3 cup water and 2 tablespoons of melted butter. Whisk for 1 minute, until well blended. The secret to fast and easily made crepes is to use a skillet or 8 inch omelette pan that is NOT TOO HOT or NOT TOO COOL. Start the first crepe by heating your skillet on medium high until water "bounces" off the pan. Spray the pan with non stick cooking oil and pour 1/4 cup of the prepared batter into pan. Rotate pan quickly to allow crepe batter to spread to all sides. Cook for just 30 seconds and using a spatula gently lift the crepe's edge to be sure it is lightly browned - turn crepe and cook for just another 10-15 seconds. Do not overcook (crepes burn easily). Place the crepe onto a plate and cover with foil to keep warm if desired. Check your pan to be sure it is not too hot - usually you can turn your heat to medium for the remainder of the crepes. Spray your pan again and repeat crepe making step using 1/4 cup batter for each crepe. Stack crepes on top of each other - no need to place plastic wrap in between - crepes will not stick to each other. Makes 6 - 8 inch crepes. Cover leftover crepes with plastic wrap and refrigerate for up to 1 week, or freeze in freezer safe container or bag for up to 2 months. VARIATIONS: Add 1 tablespoon dried parsley and/or herbs and additional seasonings of your choice. FOR DESSERT CREPES: add no-carb sweetener to taste. |
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If you notice any errors in the information above, please
let us know.
If you have further questions about this product, please contact Dixie Diner at 1-800-233-3668
The nutrition facts listed above are supplied as a courtesy to our customers. The nutrition facts were current and accurate to the best of our knowledge at the time they were entered. Manufacturers often change formulas or ingredients without notifying us. We do our best to keep them as up to date as possible, however Netrition.com will not be held responsible for any differences between what is listed on our web site and what is listed on the product that you receive. If you need to be 100% certain of the ingredients currently being shipped, we recommend that you call or email our customer service department to check the shelf of current stock.
|
|
|
275-0183
Dixie Diner
Carb Counters French Crepe Mix
9.3 oz.
Nutrition Facts
Serving Size: 1 Crepe (5.5g dry)
Servings Per Container: 48
|
|
|
|
|
Show as Product Only
|
Amount
Per Serving |
% Daily
Value* |
|
Prepared |
|
|
|
Total Calories |
105 |
|
|
|
|
|
Calories From Fat |
83 |
|
|
|
|
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Total Fat |
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14% |
|
|
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Saturated Fat |
|
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26% |
|
|
|
Cholesterol |
|
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32% |
|
|
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Sodium |
|
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5% |
|
|
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Potassium |
|
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3% |
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|
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Total Carbohydrates |
|
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1% |
|
|
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Dietary Fiber |
|
|
6% |
|
|
|
Protein |
|
|
9% |
|
|
|
Vitamin A |
|
|
8% |
|
Vitamin C |
|
|
0% |
|
Calcium |
|
|
4% |
|
Iron |
|
|
3% |
|
|
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. |
|
| All natural, NO artificial ingredients, NO preservatives. |
|
| Ingredients: Soy protein concentrate, wheat bran, pure vegetable fiber, dried egg white, wheat flour, soy lecithin, calcium acid phosphate, bicarbonate of soda, sea salt, corn starch. |
|
| Recommended Use: You will need: 2 tablespoons melted butter, 1/4 cup heavy cream, 1/3 cup water, 2 eggs. DIRECTIONS TO MAKE 6 - 8 INCH CREPES: In medium sized mixing bowl, combine 2 eggs and whisk until yellow and slightly foamy (1/2 minute). Add 1/3 cup of Crepe Mix, 1/4 cup heavy cream, 1/3 cup water and 2 tablespoons of melted butter. Whisk for 1 minute, until well blended. The secret to fast and easily made crepes is to use a skillet or 8 inch omelette pan that is NOT TOO HOT or NOT TOO COOL. Start the first crepe by heating your skillet on medium high until water "bounces" off the pan. Spray the pan with non stick cooking oil and pour 1/4 cup of the prepared batter into pan. Rotate pan quickly to allow crepe batter to spread to all sides. Cook for just 30 seconds and using a spatula gently lift the crepe's edge to be sure it is lightly browned - turn crepe and cook for just another 10-15 seconds. Do not overcook (crepes burn easily). Place the crepe onto a plate and cover with foil to keep warm if desired. Check your pan to be sure it is not too hot - usually you can turn your heat to medium for the remainder of the crepes. Spray your pan again and repeat crepe making step using 1/4 cup batter for each crepe. Stack crepes on top of each other - no need to place plastic wrap in between - crepes will not stick to each other. Makes 6 - 8 inch crepes. Cover leftover crepes with plastic wrap and refrigerate for up to 1 week, or freeze in freezer safe container or bag for up to 2 months. VARIATIONS: Add 1 tablespoon dried parsley and/or herbs and additional seasonings of your choice. FOR DESSERT CREPES: add no-carb sweetener to taste. |
|
|
|
|
If you notice any errors in the information above, please
let us know.
If you have further questions about this product, please contact Dixie Diner at 1-800-233-3668
The nutrition facts listed above are supplied as a courtesy to our customers. The nutrition facts were current and accurate to the best of our knowledge at the time they were entered. Manufacturers often change formulas or ingredients without notifying us. We do our best to keep them as up to date as possible, however Netrition.com will not be held responsible for any differences between what is listed on our web site and what is listed on the product that you receive. If you need to be 100% certain of the ingredients currently being shipped, we recommend that you call or email our customer service department to check the shelf of current stock.
|
|
|
|
|
|
Dixie Diner
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