Ricotta Crepes

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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!

INGREDIENTS

2 tblspn ricotta

1/2 tspn erthyritol (or sweetner of your choice)

2 eggs

1/2 tspn vanilla essence (omit if using a savoury filling)

1 tblspn oil

METHOD

• 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)

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