Basic All-Purpose Ricotta Crepes



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


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 ΒΌ 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.
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.
Serve hot, or layer between paper towels and refrigerate or freeze for later use.


.86 grams of carbs per serving