Lower-Carb Egg and Ricotta Cheese Crepes
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Lower-Carb Egg and Ricotta Cheese Crepes calories by ingredient
Introduction
A very low carb crepe that uses just 1/2 a tablespoon of sugar along with 1/4 teaspoon of stevia powder. The remaining sweetness comes from real vanilla, which adds negligible carbs. These are very sweet, but you could eliminate the stevia to make them a little bit more savory. A very low carb crepe that uses just 1/2 a tablespoon of sugar along with 1/4 teaspoon of stevia powder. The remaining sweetness comes from real vanilla, which adds negligible carbs. These are very sweet, but you could eliminate the stevia to make them a little bit more savory.Number of Servings: 5
Ingredients
-
1/2 cup whole milk ricotta cheese
3 jumbo eggs
1/2 tsp vanilla
1/2 tbsp extra fine sugar
1/2 tsp salt
1/2 packet (1/4 tsp) stevia powder
1/2 tbsp unsalted butter.5 tsp Vanilla Extract
.5 tbsp Butter, unsalted
Tips
Don't use too much butter for each crepe -- it's better to use just a little and have some left over when you're all done cooking the crepes than to cook any of them in too much butter.
Layers of paper towel in between the crepes keep them from sticking together. The crepes will cool quickly, so if you want them to be warm for serving, use parchment paper instead of paper towels and put the plate of crepes into a 200 degree F oven to keep them warm until they're all cooked.
Directions
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.