Lower-Carb Egg and Ricotta Cheese Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/2 cup whole milk ricotta cheese3 jumbo eggs1/2 tsp vanilla1/2 tbsp extra fine sugar1/2 tsp salt1/2 packet (1/4 tsp) stevia powder1/2 tbsp unsalted butter.5 tsp Vanilla Extract.5 tbsp Butter, unsalted
Heat an 8-inch sautée pan on medium heat.
While pan is heating up, blend all the ingredients except butter in a blender in a few quick pulses.
Spread a little of the butter in the pan. When butter is sizzling, pour 1/4 cup of crepe mix into the pan and swirl it around. Cook on medium heat for 3 minutes or until edges are brown and the crepe shrinks a bit in the pan. Gently slide a spatula under the crepe and flip it over so the uncooked side is down. Cook for 2 more minutes or until the crepe is no longer shiny. Slide the spatula under the crepe and place on a paper towel on a plate, then place a paper towel on top of the crepe. Wipe down the pan if necessary, then spread a bit more butter on for the next crepe.
Serving Size: Makes 5 thin 8-inch crepes.
While pan is heating up, blend all the ingredients except butter in a blender in a few quick pulses.
Spread a little of the butter in the pan. When butter is sizzling, pour 1/4 cup of crepe mix into the pan and swirl it around. Cook on medium heat for 3 minutes or until edges are brown and the crepe shrinks a bit in the pan. Gently slide a spatula under the crepe and flip it over so the uncooked side is down. Cook for 2 more minutes or until the crepe is no longer shiny. Slide the spatula under the crepe and place on a paper towel on a plate, then place a paper towel on top of the crepe. Wipe down the pan if necessary, then spread a bit more butter on for the next crepe.
Serving Size: Makes 5 thin 8-inch crepes.
Nutritional Info Amount Per Serving
- Calories: 112.7
- Total Fat: 7.9 g
- Cholesterol: 177.7 mg
- Sodium: 301.4 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.1 g
- Protein: 7.6 g
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