foryoueats
No results to search

Lemon Ricotta Crepes

Prep 15m
·
Cook 30m
·
Total 45m
Lemon Ricotta Crepes Image
Duffy @duffy

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

  • Calories
    296kcal
    14%
  • Fat
    15g
    23%
  • Saturated Fat
    5g
    25%
  • Carbohydrates
    26g
    8%
  • Fiber
    2g
    8%
  • Sugar
    6g
    12%
  • Protein
    16g
    32%
  • Cholesterol
    186mg
    62%
  • Sodium
    300mg
    12%
Percent Daily Values are based on a 2,000 calorie diet.

Comments

Sign in to leave a comment.