Recipe for Bacon Lettuce and Tomato Crepes

A Low Carb Version of a Traditional Summer Lunchtime Favorite

Oct 15, 2009

Bacon Lettuce and Tomato Crepes, Photo by Adrienne Larocque

Sandwiches are off the menu for people on a low-carb diet, but diabetics and dieters can still enjoy this classic summer flavor combo by substituting crepes for bread.

A bacon, lettuce and tomato sandwich, affectionately known as a BLT, has become a classic American summertime lunch. It is purported to be the second most popular sandwich in the US, after the ham sandwich. The importance of good, fresh tomatoes and lettuce make this a seasonal treat best enjoyed during the late summer.

The basic recipe yields 8 crepes about 8 inches (20 cm) in diameter. Each crepe has about 10 g of total carbohydrate. Compare that with a slice of even the most “healthy” type of whole-grain bread which contains a minimum of 12 g of carb. Then double it, because you’re making a sandwich!

BLT Crepe Recipe

Crepe Ingredients:

3 large eggs
1 cup milk
2/3 cup all-purpose flour
2 tablespoons melted butter

Filling Ingredients:

1 lb bacon (about 24 slices)
8 leaves crisp iceberg lettuce
8 slices of ripe tomato (Beefsteak or other “old-fashioned” types are best)
½ cup mayonnaise

Directions

Cook bacon until it reaches desired crispness, and then drain on paper towels. Crispy bacon is easier to break up into bite-sized pieces, but “soggy” bacon can be cut into smaller pieces.
Chop tomatoes into pieces about ¼ or ½ inch in diameter and set aside. Shred lettuce and set aside.
Combine crepe ingredients in a blender or food processor and blend until the batter is smooth. It is possible to whisk the ingredients in a bowl, but it’s more difficult to get a really smooth batter (however, it is good for toning your arms when you don’t have time for a trip to the gym!). Scrape the sides of the bowl or blender to make sure all ingredients get well-blended.
Use a crepe pan or an 8-inch, non-stick frying pan on medium-high heat. If using a pan without non-stick coating, brush the bottom of the pan with butter and allow it to melt.
Use a full quarter-cup measure to pour batter into the pan, and then quickly tilt the pan to coat the bottom with batter. The batter should start to form bubbles. When the edge of the crepe lifts slightly from the pan or starts to look dry, it is time to flip it.
If using a non-stick pan run a plastic spatula or rubber scraper under the edge of the crepe to loosen it. A metal spatula can be used in pans without non-stick coating. Flip the crepe and allow it to brown briefly on the other side.
Set cooked crepe aside (on a plate) and continue cooking the rest of the batter.
To assemble crepes, spread about 1 tablespoon mayonnaise on each crepe. Place bacon, lettuce and tomato in the center of the crepe, and roll or fold crepe to contain ingredients.

Notes

There is a wide variety of opinions about the perfect proportions of ingredients for a perfect BLT sandwich. This recipe is easy to adapt for your particular tastes. Feel free to adjust the amount of mayo that you spread on each crepe, or to change the ratio of bacon to tomato – it won’t change the net carb content appreciably!

If desired, you can make the crepes ahead of time. Stack the crepes between sheets of waxed paper, wrap in cling wrap or place in a zipper-style plastic bag, and store for up to 3 days in the refrigerator or longer in the freezer. Allow crepes to thaw and warm up before filling them with BLT ingredients.

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The copyright of the article Recipe for Bacon Lettuce and Tomato Crepes in Lunch Recipes is owned by Adrienne Larocque. Permission to republish Recipe for Bacon Lettuce and Tomato Crepes in print or online must be granted by the author in writing.