|
Ingredients
¼ cup skim or part skim milk ricotta cheese
2 large eggs
Instructions
Add ingredients to a bowl and mix well with a whisk.
Spay the bottom of an 8-inch non-stick sauté pan with butter flavored cooking spray over a medium heat.
Drop 2 heaping tablespoons of the crepe mix in the hot pan and immediately tilt the pan back and forth to help spread the mix thinly, to the size of the pan. (This may take some practice at first-make sure the pan is hot- you made need some extra mix to coat the whole pan and don’t make it too thick as the crepe will break when you try to turn them)
Cook only for a minute or tow until set and carefully flip the crepe and cook for just a minute. Tilt he pan slightly and the crêpe slide a bit over the edge of the pan and gently gram the crepe by the edges with two hands to flip, instead of using of spatula that can break the fragile crêpe. Repeat this procedure until the mix is gone.
Add your choice of pickles, mustard or relish to make it more exciting. Good Luck experimenting!
Serving size: 2 crepes, 35 calories, 4 grams of carbohydrates
|
