I love this product! They seem more like a thin pancake than a crepe to me, but when eating a low carb diet, anything resembling a pancake usually doesn't make the list! Combine them with sugar free syrup, and this handles a pancake craving nicely. Add some berries on top and this is a real treat. I always keep at least a package on hand.
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.
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!
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!
I find some Dixie Diner mixes terrific and others not so great, but I think this is their best. The crepes can be made into dessert crepes with heated low-carb jam, and we also use them to make savory crepes (seafood; ham-and-cheese, etc.) They come out perfectly every time, and I can't taste the difference between these and higher-carb alternatives.
I haven't had a crepe since I was in France 7 years ago. I don't really remember what they are supposed to taste like, but these crepes are great! I used an 8-inch omelet pan, and the recipe calls for 1/4 cup of batter per crepe; I found that 1/8 cup works better. I stuffed mine with fat free ricotta cheese and raspberries. Dixie Diner is awesome!