ironymaiden | those blintzes

this is what i made last, so it's a double recipe of the crepes and about five times on the filling. using my brother's rule, i take any base confection recipe and at least double the vanilla.

low-carb crepes
2/3 cup soy flour
1 cup water
6 eggs
2 tablespoons oil
vanilla, nutmeg, cinnamon, cardamom to taste

the original recipe says to put all ingredients in blender and blend until smooth, but i always just use a whisk and slight lumps don't seem to hurt anything. when the batter sits a little the lumps dissipate on their own anyway. heat 6 inch skillet till a drop of water will sizzle in the pan. grease it as you would for an omelette (i don't have any nonstick cookware, so i don't know how that would work). about 3 T batter per crepe, tilt to distribute, brown lightly on both sides (a minute per?). set aside. they can be made ahead and go in the fridge, but they need to be warmed up to room temperature to roll. the crepes are 1 carb each.

filling
16 oz (2 blocks) regular cream cheese, room temperature
1/3 cup heavy cream (real cream, no carageenan!)
2 tablespoons vanilla plus a blob of vanilla bean paste
1/3 cup stevia (the stuff i use is bulked to 1/3 sugar volume, so equivalent to 1 cup powdered sugar in sweetness and texture...i assume a sweetener with different volume would require an adjustment on the amount of cream)

cream together. under 3 carbs per ounce.

strawberries
1 pint local
1 pint california
juice from one pull top can of unsweetened crushed pineapple

wash, top & slice strawberries. add juice drained from pineapple (i used a coffee press) and refrigerate.

stripe the center of each crepe with a gob of filling, fold over, strawberries to taste.