pasta - Basic All-Purpose flourless Ricotta Crepes

By tinathorn

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

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!