Crepes are a kitchen staple…or should be! Most crepes use flour, but this recipe circumvents that nicely with ricotta. I use ricotta crepes for breakfast crepes, filled with sweetened ricotta cheese and a few berries. Then there’s dessert crepes, filled with sweetened whipped cream flavored with cocoa powder. They also work as wraps for savory foods (think: enchiladas, manicotti, breakfast burritos, lunch burritos, sautéed veggies and cheese…). And also, you can use them as “lasagna noodles” to create a low carb lasagna! Wonderful, useful, tasty!
Yield: 7 crepes
1/2 cup grass-fedricotta cheese
4 large pasture-raised eggs, beaten
4 tablespoons Swerve (if making sweet crepes)
pinch of salt
2 tbspgrass-fed unsalted butter
Combine ricotta, eggs, sugar equivalent (if using) and salt. Beat, whip, or blend, depending on the machine you have.
Over medium-low heat, melt a bit of butter in a non-stick pan.
Add a quarter-cup of batter to the pan, and spread it evenly. Tilt the pan around a bit, to spread the batter until it covers the bottom. We’re shooting for “really thin pancake”.
Because it’s so thin, the edges will begin to brown and curl, quite quickly. Loosen an edge of the crepe with a silicon spatula, and flip it. Cook the second side until it, too, browns. Repeat. Layer all the finished crepes between paper towels.
You can eat these immediately, but they also refrigerate and freeze well for later use.