• Butter (enough to fry crepes)
• 3 large eggs
• ⅔ cup heavy cream
• 3 tablespoons Dr. Atkins Bake Mix
• 4 tablespoons sugar substitute
• ⅛ teaspoon almond extract
• ¼ teaspoon vanilla extract
• ½ teaspoon orange zest grated

• 2 cups strawberries, washed, hulled and sliced
• 6 tablespoons Sugar Twin sugar substitute

Prepare a heavy, 8 inch skillet or crepe pan with heated butter. Whisk all crepe ingredients together in mixing bowl. Once the butter stops foaming, pour ⅙ crepe mixture into skillet, making sure to cover the bottom evenly. Cook until bottom is browned and top is set. Use a spatula to flip the crepe and brown the other side. Once done, transfer to a paper towel. Repeat this procedure with remaining batter and butter.

Next, make your filling by combining strawberries with sugar substitute and spoon about ¼ of mixture on each crepe. Add light whipped cream to taste and garnish with remaining strawberries.

Yields 6 servings
Total Net carbs: 6.6 grams per serving