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Lemon Ricotta Crepes Image
Duffy @duffy

Lemon Ricotta Crepes

Prep 15m
Cook 30m
Total 45m

Ingredients

Crepe Batter

For The Filling

Steps

1
In a food processor, combine the eggs, almond flour, milk, vanilla, allulose, baking powder, and salt. Process until smooth and free of lumps (1 to 2 minutes). Let sit for 5 minutes to allow the ingredients to properly hydrate. This will help thicken up the batter.
2
Heat a nonstick skillet over medium-low heat. Lightly coat with nonstick cooking spray. Test if the pan is hot by dropping water onto the surface. If it sizzles, you're ready to go.
3
Pour about 1/4 cup of the batter into the center of the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for 1 to 2 minutes, until the bottom is light brown. Loosen with a spatula, flip, and cook the other side.
4
Continue with the remaining batter, spraying the pan as needed. This should yield about 6 crepes. Set the finished crepes aside.
5
For the filling: In a bowl, combine the ricotta, yogurt, lemon zest, lemon juice, and allulose and mix with a fork.
6
Fill the crepes with the mixture and fold them in quarters, or roll them if you prefer.
7
Garnish with the raspberries (if using) and use a small strainer to dust some more allulose on top. Serve right away.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

  • Calories 200kcal 10%
  • Fat 8g 12%
  • Saturated Fat 3g 15%
  • Carbohydrates 20g 6%
  • Fiber 2g 8%
  • Sugar 10g 20%
  • Protein 12g 24%
  • Cholesterol 50mg 16%
  • Sodium 150mg 6%

Percent Daily Values are based on a 2,000 calorie diet.

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