Low-Carb Egg and Ricotta Cheese "Crepes"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup whole milk ricotta cheese4 regular or jumbo eggs2 tbsp extra fine granulated sugar.25 tsp sea salt2 tbsp salted butter
Blend all ingredients in a blender. Spray a non-stick 8" skillet or crepe pan with coconut oil and heat on medium-low. For each crepe, spoon a bit less than 1/3 cup of the batter onto prepared pan. Pick up and tilt the pan around with a circular motion so the batter covers the whole base of the pan. The batter should sizzle a bit when it hits the pan, so if there's no sizzle, try turning the heat up a notch. Cook for 3 minutes or until edges are well browned, then carefully separate edges from pan and slide a spatula underneath. Flip and cook for 1-2 more minutes or until the surface is no longer shiny. Place on a paper towel on a plate. Repeat for all crepes, layering paper towels in between. If you want to keep them warm, use parchment paper instead of paper towels and place plate in a 200 degree F oven while cooking the crepes. (This will also dry them out a bit.)
Serving Size: Makes 8 thin crepes.
Number of Servings: 8
Recipe submitted by SparkPeople user NEWMOMOVER40.
Serving Size: Makes 8 thin crepes.
Number of Servings: 8
Recipe submitted by SparkPeople user NEWMOMOVER40.
Nutritional Info Amount Per Serving
- Calories: 108.5
- Total Fat: 7.9 g
- Cholesterol: 150.6 mg
- Sodium: 146.0 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.0 g
- Protein: 5.8 g
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