Strawberries and Mascarpone Cream Crêpes

By aerin8

http://www.pinterest.com/pin/541557923913445154/

Recipe from George Stella’s “Still Livin’ Low Carb” cookbook

Ingredients

• 1 ⁄2 cup whole milk ricotta cheese
• 4 large eggs
• 1/4 cup sugar substitute
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped fresh strawberries
• 1/4 cup mascarpone cheese, may use softened cream cheese
• 3 tablespoons butter
• Sliced strawberries, for garnish

Details

Servings 6
Preparation time 10mins
Cooking time 20mins
Adapted from pinterest.com

Preparation

Step 1

1. Add all of the ingredients, except the butter, berries, and mascarpone cheese, to a bowl and whisk well.

2. In a separate bowl, mix the chopped strawberries and mascarpone together with a fork until the mixture starts to turn pink. Set aside.

3. Melt about 1⁄2 tablespoon of the butter in a 7 to 8-inch nonstick sauté pan over medium heat.

4. Drop ¼ cup of the crêpe mix in the hot pan and immediately tilt the pan back and forth to help spread the mixture thinly to the edges of the pan.

5. Cook for only about 1 minute until set, and carefully flip the crêpe, cooking for 1 additional minute. (I tilt the pan slightly and let the crêpe slide a bit over the edge of the pan before gently grabbing the crêpe by the edge with two fingertips and flipping instead of using a spatula that can break the fragile crêpe.) Repeat the last 2 steps until you’ve made 6 crêpes.

6. Fill each crêpe with 1 heaping tablespoon of the fresh strawberries and mascarpone mixture, and loosely roll up. Serve slightly warm garnished with sliced strawberries. (Note: If you fill the hot crepe with room temperature filling, it will be the perfect temperature for serving)

HELPFUL HINTS
You can cut each crêpe in half to create 12 servings out of the 6 crêpes. Using a 5 to 6-inch pan will yield around 8 to 10 crêpes.

Calories:150| Fat:12g |Protein:8g|Fiber:0.5g|Net Carbs:2.5g