I had some friends over for dinner Sunday night, and I was trying to
think of a super duper dessert for us to have after our turkey pilaf and
salad. After "make your own trifle" bit the dust (I couldn't get up the
energy to bake a yellow cake *and* make a fruit sauce *and* make custard
sauce), I was inspired by someone's reference online to crepes for
Shrove Tuesday.

I hadn't made crepes for probably 30 years, but I pulled a very simple
recipe off the web, used my grandmother's cast iron griddle, and
produced some fabulous crepes. My guests each had two, while I
satisfied myself with one. I cleaned out the freezer of some very old
frozen fruit, making three bowls of sweetened thickened cooked fruit:
blueberry, raspberry, and peach. I also sweetened up some ricotta and
thinned it a bit with cream. I used a lot of ricotta and a bit of
blueberry in my crepe, while my guests threw caution to the winds and
made some lovely goopy concoctions.

I've been craving crepes ever since and have been trying to come with
ways to make them less carby so I might enjoy them from time to time as
part of my normal eating. Certainly sweetening ricotta with sugar
substitute and not sweetening the berries would help the filling side of
it. But for the crepes themselves?

Here are the ingredients in the crepe batter that made six good-sized
crepes:

2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons butter
1 cup flour

The problem, of course, is the flour, although I can also make it 1/4
cup heavy cream and 3/4 cup water instead of the 1/2 and 1/2.

My thought is that almond meal would be too heavy to use in the place of
the flour, and my intuition says that trying to grind it farther would
result in almond paste. I could add another egg and make it a cross
between an omelet and a crepe, but I'd rather keep something closer to
crepe texture.

Does anyone have any suggestions?

Thanks!

Priscilla
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm