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Very Versatile Crepes
These crepes can be used for so many things that I feel it necessary to have them on hand. They are great tasting and yet low carb. You just can't beat that. I even make my manicotti with them.
tbsp (24 gr) 'Swerve' or other sugar equivalent (optional) ( Buy Now
pinch of salt
2
tbsp (28 gr) unsalted butter
Directions
1.
Add the ricotta, eggs, sugar equivalent and salt into a blender. Blend, until combined and smooth. Set aside.
2.
Heat a lightly buttered crepe or Teflon pan over medium-low heat.
3.
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.
4.
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.
5.
Serve hot, or layer between paper towels and refrigerate or freeze for later.
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