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 eggs
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)

How to
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.

Recipe courtesy of Cafe Nilson.
Reproduced under a Creative Commons license.

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