These ricotta crepes are just delicious and so easy to make too. I tried this with both savoury and sweet fillings and both were delicious.
The Chief Taster was not about so I got to eat them all to myself too which was an added bonus! I made some savoury ones, stuffed with spinach and cheese but ate them all before I could photograph them so you will have to use your imagination! If you are using a savoury filling I reccomend that you omit the vanilla from the mixture (and perhaps the sweetner). Low carb goodness in crepe form! Lovely!
2 tblspn ricotta
1/2 tspn erthyritol (or sweetner of your choice)
1/2 tspn vanilla essence (omit if using a savoury filling)
1 tblspn oil
- Whisk the ricotta, eggs, erthyritol and vanilla in a bowl until smooth.
- Heat the oil in a small frying pan.
- Spoon the mixture into the frying pan and cook for about 2 minutes each side until golden.
- Eat and enjoy!
Makes 4 small crepes.
Nutrition: Per Crepe: 56 Calories; 4g Fat; 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb (don’t forget to adjust for any fillings or toppings)