Spoil yourself guilt free with these gluten free, low carb and sugar-free crepes.
1/4 cup whole milk ricotta cheese (I used homemade ricotta cheese)
2 tbs sugar substitute (I used only a teaspoon of Splenda and they were plenty sweet)
1 tsp cinnamon
2 tbs butter (for frying, I didn’t use all 2 tbs in mine)
Whisk all ingredients in a bowl except the butter.
Heat a non-stick pan and brush with butter (or you can also use spray).
Drop 2 tbs of batter in the center of the hot pan and immediately tilt back and forth to spread into a thin circle. (I used a 6-inch/15 cm pan and made 5-inch/12 cm crepes. This recipe yielded 8 crepes.)
Cook only for a minute or two until set, then flip to cook the other side. Keep warm in a plate until ready to serve with filling.