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Ingredients
- 1/2 cup (124g) ricotta cheese, whole milk
- 4 large (200g) whole eggs, beaten
- 2 tbsp (24g) 'Swerve' or other sugar equivalent (optional)
- pinch of salt
- 2 tbsp (28g) unsalted butter
Details
Servings 7
Preparation time 5mins
Cooking time 10mins
Adapted from djfoodie.com
Preparation
Step 1
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.
7 Servings
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