Ricotta Crepes
These crepes are extremely versatile. Theyre tougher than your standard soft and svelte French crepe. They can handle a little more thrown at them. Theyre also very neutral from a taste perspective. Theyre more a purpose than they are a flavor. I use them for all kind of things Either as a crepe filled with sugar free jams shmears and berries but also as a wrap. Its not at all uncommon for me to put a slice of turkey into one of these things then cheese a slice of tomato some lettuce and mustard. Roll it up Deli Wrap Ive used them in place of tortillas for enchiladas. You can roll them up really tightly and slice them into noodles too Toss these with some zucchini strips sauce and cheese and its VERY pasta like induction style These are a mild pain to make but they hold up well in the refrigerator are very much induction friendly and are just great to have lying around the house. I used to be in the habit of making a double batch stacking each crepe between paper towels and wrapping them up in the fridge. Whenever I wanted a snack be it sweet or be it savory I had a little crepewrap to surround it with It should be noted that this isnt my recipe. Unfortunately I dont remember where I got it from. Its just in my notes. A quick search shows this all over the internet so its out there for the taking I hope Makes roughly 6 to 8 crepes
These crepes are extremely versatile. Theyre tougher than your standard soft and svelte French crepe. They can handle a little more thrown at them. Theyre also very neutral from a taste perspective. Theyre more a purpose than they are a flavor. I use them for all kind of things Either as a crepe filled with sugar free jams shmears and berries but also as a wrap. Its not at all uncommon for me to put a slice of turkey into one of these things then cheese a slice of tomato some lettuce and mustard. Roll it up Deli Wrap Ive used them in place of tortillas for enchiladas. You can roll them up really tightly and slice them into noodles too Toss these with some zucchini strips sauce and cheese and its VERY pasta like induction style These are a mild pain to make but they hold up well in the refrigerator are very much induction friendly and are just great to have lying around the house. I used to be in the habit of making a double batch stacking each crepe between paper towels and wrapping them up in the fridge. Whenever I wanted a snack be it sweet or be it savory I had a little crepewrap to surround it with It should be noted that this isnt my recipe. Unfortunately I dont remember where I got it from. Its just in my notes. A quick search shows this all over the internet so its out there for the taking I hope Makes roughly 6 to 8 crepes
- Carbohydrate 1.12560571504921 g
- Cholesterol 135.027142861748 mg
- Fat 7.52064857260352 g
- Fiber 0 g
- Protein 5.63015714454902 g
- Saturated Fat 3.83524600073186 g
- Serving Size 1 1 Serving (50g)
- Sodium 84.5580000185675 mg
- Sugar 1.12560571504921 g
- Trans Fat 0.778517428632181 g
- Calories 94 calories
Step-by-step
- 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 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.
- 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
The Blender Batter Advantage
Blending whole milk ricotta, beaten eggs, salt, and optional sweetener directly in a countertop machine eliminates the lumps that typically plague grain-based batters. Whole milk ricotta contains approximately 4 to 8 grams of fat per ounce, providing enough natural lipid content to prevent the crepes from sticking excessively to a seasoned Teflon pan without requiring heavy fat additions in the pan itself. Pouring just under a quarter cup of batter into a medium-low skillet requires immediate tilting because the dairy-heavy mixture sets faster than traditional flour batters. Watch for the edges to turn opaque and curl upward at roughly two minutes before attempting the flip.
Freezing and Refrigeration Protocol
Batch cooking yields structural reliability only if moisture management is handled correctly during cooling. Stacking warm crepes without separation guarantees tearing due to condensation accumulation. Interleaving each finished round with parchment or paper towels allows heat to dissipate evenly without softening the delicate protein structure. Sealed inside an airtight container, these items maintain structural integrity in the refrigerator for up to five days. Extending storage requires moving the stacks to a freezer-safe bag, where they keep for two months without losing their pliability upon thawing.
Reheating and Substitution Mechanics
Refrigerated crepes turn brittle if exposed to direct high heat. Microwaving a stack for thirty seconds under a damp paper towel restores flexibility for rolling around savory fillings like sliced turkey or soft cheese. Granulated sugar substitutes integrate seamlessly into the dairy base without altering the moisture ratio, though omitting the sweetener entirely leaves the neutral profile intact for pasta-style ribbon slicing or enchilada wraps.
