I use these in so many more ways than just “crepes”. In both sweet or savory recipes, as wraps, tortillas, noodles – they are a great way to still make those dishes you love without the unneeded carbs.
Don’t be afraid of making crepes – and you don’t need a special pan. The first one may flop, but you’ll get the hang of it quickly. Then you can use them for enchiladas, burritos, lasagna, sandwiches, or just roll up with a sprinkle of Cinnamon-Splenda inside. They’re a very versatile thing to keep on hand. (They also freeze great. Just put a piece of waxed paper, or plastic wrap between each one.)
You can add 1 tablespoon Splenda, 1/2 teaspoon vanilla, or sweet spices for a sweet version. Or herbs and other spices for savory.
Low Carb Crepes (Low-carb, higer-protein)
- 1/2 cup ricotta cheese (stats are for Part-Skim / lowfat)
- 4 eggs
- 1/4 cup flour
- 3 tablespoons milk
- Pinch of salt
In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, milk. Allow to sit for 15 minutes.
Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and immediately swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will be have a very slight golden color. If it’s too dark, lower the heat.