Basic All-Purpose Ricotta Crepes

By KellyJo

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
Adapted from djfoodie.com

Preparation

Step 1

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!

Makes roughly 6 to 8 crepes.

: This is a new note, placed roughly 9 months after the original recipe. Via

Theresa says, "Well, technically induction is only supposed to last 2 weeks, even though most of us stay on longer. It's supposed to convert your body from burning carbs as its primary fuel, to fat, as well as help you bust through sugar addiction and cravings. Lactose is just as addicting as sucrose and fructose Dairy is also very easy to overdo it on, and a lot of people are more sensitive to the inflammatory effects of dairy than they realize. So it's basically like one big whole body test to see what you really truly can handle.

whole eggs, beaten

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.

DJ, you said you tried them with cream cheese and it didn't work well? I'm curious, what happened? Actually, I have been making this recipe for years and have only used cream cheese. LOL! Perhaps I should try ricotta to love them even more? Anyway, I use a blender to beat the eggs and then add softened cream cheese (the ratio is 1 oz cream cheese per every 1 egg). I usually do not add sweetener of any type, that way I don't have to worry about sweet versus savory when using them. With only the cream cheese and egg, these crepes are very thin as you described. But sometimes I will add ground chia seed or flaxseed meal (about 1/4 cup to a 4-egg recipe). After blending all that together, if you let it sit for a few minutes, the batter thickens to a consistency that works really well in my waffle maker. Just one more tip!

Posted by Heather on Oct 30, 2013, 10:24 AM EST

I used an 8 inch pan so next time I'll use a 10 inch. But they held up great in the fridge, reheated very well. But I wanted to clarify by blending, did you mean blend by hand or immersion blender? I used my immersion blender after I lightly best the eggs. Thank you!

Hi Kelly, glad you liked them! Yep, it's tough to know exactly how many they make. You might make them thicker than I did (mine are SUPER thin!). You may also be using a larger pan, which would require more batter. In any event, it sounds like you were happy with the results! YAY!!

I ended getting only 5 crepes. It was my first time making them so I think I added more batter to each batch. I only put in half the sweetener because I'm using a sweet filling for them. I used two pans to start and finish. Worked out great for my first go at them.

I found a quicker way to make them.
Have another skillet that is hot and lightly buttered and
instead of flipping the crepe over in the first pan, flip into the
second pan and start the next crepe while this one is browning.
I have my waxed papers all cut and ready and standing by.
My father taught me how to make blintzes in the 1940's during WW2.

Heyo Jazz and Galveston Gal! I'm glad you both liked them! Jazz, I've been making crepes for well over 20 years. The method you describe is about perfect. Normally, I do about 3 or 4 pans at a time, and just get into a ryhthm. The first ones almost always turn out wrong. It's just something I've grown to accept. It takes a bit of tweaking to get the heat right, but once everything is "as it should be", then it's almost a zen-like process of wiping, filling and flipping! I LOVE making crepes! Galveston Gal, if you come upon any interesting tricks, please let us know! Thanks!

Just made these....THANK YOU ! ! !
Will make/tweek these for my low carb tortilla from now on.
I prefer to stay wheat free...every time I buy/eat a tortilla from the store, it causes cravings and I 'fall off the Low Carb Wagon'.
Low Carb has been the only success/enjoyable way for me to eat/loose weight.
Yes, Low Carb Friends has been part of my success as well.
Sharing/journaling is key to long term maintenance...Keep Calm + Carry On.
Thank you for your site...you are an inspiration! ! !

HI DJ
I just made a double batch - they are fantastic. There is a bit of a learning curve with pan heat/how much batter/how to flip, but once you have that down they go fairly quickly. A few tips that worked well for me:
-go lower on the heat rather than hotter
-in between crepes, I took the pan off the heat, swiped the pan with a paper towel, added more butter, and added the batter, then returned to the heat
-really let the first side set well,if you try to flip too early they will fall apart
-the 2nd side always seems to cook more quickly than the first side.
The first few that I made that wrinkled or fell apart, I dusted with cinnamon and sprinkled with sugar free syrup. DELICIOUS
Thanks for posting!

Hi Sandy. Sorry about the delay. Hopefully you check back! Honestly, I've never used egg beaters, but it's my understanding that they work like eggs. My suggestion would be to make a small batch, like a 1/4 batch and test it. I feel confident it will work, but ... I'd really suggest testing it, just to be on the safe side. If you try it and it works (or if it doesn't!) please report back! Thank you!

Do you think it would work with egg beaters? I know 1/4 cup of egg beaters equals 1 egg so maybe 1 cup of egg beaters in place of the 4 eggs? Thanks so much!

Hi Fran, I should probably do some reading up on "best practices" for storage tips. Regarding the crepes, I store them in frozen paper towels, because it's what I cool them on. They do create a lot of steam when they're hot and fresh. The paper towels help absorb some of that moisture. Then, because they're there, I roll them up in it and place in a large ziploc or plastic wrap tube and throw in the fridge or freezer. It's not a well-thought-out plan, it's just what I do from habit and making use of the things in my kitchen. Wax paper isn't something I've ever really owned, for whatever reason. That said, once they're cool, in restaurants, it's QUITE common to stack them between parchment paper squares, wrap them like a cube and freeze the block. These crepes aren't as fragile as you might think. They definitely don't stick to the paper towels. Shelf life? I'd say ... 5 days? I've never had one go bad. I cannot think of a single instance where they'd turned foul. I want to say a week, but ... any more than 3 or 4 days and they get tossed in the freezer. Sorry about the wishy-washy response. I hope some part of it helps!

I just finished making these and LOVED them!!! I was kind of full after the first one. I am not sure if anyone else thought this but I added some Equal packs to the batter and the batter was DELICIOUS!!!! It tasted like a shake. I am REALLY considering just making the batter and that's it. I mean two batters. One for the crepes (that I will now put in my lunch bag as nice snack) and one to drink.

Hi Britbird! Yes. The second line actually states to heat a buttered pan. Let me think about a better way to rephrase that. You got it, though! :)

In your ingredients, it states butter, but is not included in the mixing, is the butter just to fry the crepe in?

Hi Nancy, I have frozen them, but I usually just refridgerate them. I freeze them between paper towels, in a large flat ziplock bag. They hold up well. I thaw in the fridge. I have heated them and they soften, somewhat. I don't have a microwave or toaster oven, but I heat them in a pan, on the stove (just a quick flash). They edges dry out and crack a bit, but that's not much of a problem for me. They are quite good! Simple and basic. It's more about what you put in them.

Yep! I agree, a little orange zest and orange oil would be a really nice complement. As would some cinnamon and nutmeg. Or, perhaps ... chili flakes and rosemary! I love these things and am not sure why I got out of the habit of making them. They're induction friendly and SUPER versatile. In the early stages of my weight loss, these seemed to become my main bread replacement. Again, sorry for the confusion. Thanks for pointing it out!

Thanks for letting me know that I am not going crazy (or if I am, that this recipe was not a symptom of it! :) ). By the way, these are absolutely delicious. I added 1 Tablespoon of Truvia to the batter, and they browned beautifully. I am thinking some orange zest and a touch of orange extract would be great additions, too.

I'm so embarrassed! You are correct. I just did a little impromptu math and agree with you. This recipe, as written, would make about 1 1/2 cups worth of batter, for a total of about 6 to 8 crepes, as opposed to 16. I will fix the servings size! This is one of my oldest recipes, and I took my notes at their word. I tend to use about 3 tablespoons of batter when I make these and am guessing that 16 crepes would be a double batch (8 large eggs and 1 cup of ricotta). I'm VERY sorry for the confusion and will fix this recipe, ASAP! I'm going to average it to "7" crepes ...

I just made a batch of these, and am confused: I could only get 6 crepes, using a 1/4 cup measuring cup. With 1/2 cup ricotta, and 4 eggs, it is hard to see how there could be enough batter to make 16 crepes. At 1/4 cup per crepe, you would need 4 cups batter total.
Should there be, perhaps, more ricotta?