Ricotta Crepes .86g carbs

Ricotta Crepes .86g carbs
Ricotta Crepes .86g carbs
These crepes are extremely versatile. They're "tougher" than your standard soft and svelte French crepe. They can handle a little more thrown at them. They're also very neutral, from a taste perspective. They're more a "purpose" than they are a "flavor". I use them for all kind of things! Either, as a crepe, filled with sugar free jams, shmears and berries, but also as a "wrap".It's not at all uncommon for me to put a slice of turkey into one of these things, then cheese, a slice of tomato, some lettuce and mustard. Roll it up. Deli Wrap! I've used them in place of tortillas for enchiladas. You can roll them up really tightly, and slice them in to noodles, too! Toss these with some zucchini strips, sauce and cheese and ... it's VERY pasta like ... induction style!These are a "mild" pain to make, but they hold up well in the refrigerator, are very much "induction friendly" and are just great to have lying around the house. I used to be in the habit of making a double batch, stacking each crepe between paper towels and wrapping them up in the fridge. Whenever I wanted a snack, be it sweet or be it savory, I had a little crepe/wrap to surround it with!(It should be noted that this isn't my recipe. Unfortunately ... I don't remember where I got it from. It's just in my notes. A quick search shows this all over the internet, so ... it's "out there" for the taking ... I hope.)Makes roughly 6 to 8 crepes. http://www.djfoodie.com/All-Purpose-Crepes
  • Preparing Time: 5 minutes
  • Total Time: 35 minutes
  • Served Person: 7
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains eggs pescatarian
  • pinch of salt
  • 2 tbsp unsalted butter
  • 1/2 cup ricotta cheese whole milk
  • 4 large whole eggs beaten
  • 2 tbsp swerve or other sugar equivalent (optional)
  • Carbohydrate 1.12560571504921 g
  • Cholesterol 135.027142861748 mg
  • Fat 7.52064857260352 g
  • Fiber 0 g
  • Protein 5.63015714454902 g
  • Saturated Fat 3.83524600073186 g
  • Serving Size 1 1 Serving (50g)
  • Sodium 84.5580000185675 mg
  • Sugar 1.12560571504921 g
  • Trans Fat 0.778517428632181 g
  • Calories 94 calories

Add the ricotta, eggs, sugar equivalent and salt into a blender. Blend, until combined and smooth. Set aside. Heat a lightly buttered crepe or Teflon pan over medium-low heat.Depending on the size of the pan, add just short of ¼ cup of batter to the pan, and spread it evenly. If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side. Repeat this processes, placing each completed crepe on a paper towel. Serve hot, or layer between paper towels and refrigerate or freeze for later use

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