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Low Carb Crepes with Ricotta & Fresh Berries

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Prep Time 15 minutes
Cook Time 20 minutes
resting time 30 minutes
Course All Recipes, Breakfast, Dessert, Snack
Cuisine 1:1 Ratio, All, Bodybuilding Friendly, French, Sandi's Favorites, Vegetarian
Servings 14
Calories 125 kcal



  • 1 cup egg whites
  • 1/3 cup whole wheat pastry flour
  • 2/3 cup all purpose flour
  • 1/3 cup Splenda or Stevia
  • 2 cups unsweetened almond milk
  • 1 tsp vanilla


  • 1 1/2 cups fat free plain greek yogurt
  • 1 1/2 cups part skim ricotta cheese
  • 4 scoops vanilla low carb whey protein powder
  • 1 1/2 cups fresh berries


  • In a medium bowl, whisk together egg whites, flour and sweetener
  • Slowly add unsweetened almond milk until combined and smooth in texture; refrigerate for 30 minutes
  • While crepe batter rests, combine yogurt, ricotta cheese and protein powder in a medium bowl
  • Heat small frying pan and a medium frying pan over medium high heat. Stir crepe batter
  • Spray pans with non stick cooking spray and use a 1/4 cup measuring cup to scoop the batter into the small frying pan. Tip and rotate pan immediately to spread batter as thinly as possible
  • When crepe appears mostly "dry", flip it into the medium frying pan to finish cooking on the other side
  • Slide crepe onto a plate and use parchment paper to separate and keep crepes from sticking to each other
  • Repeat steps 5-7 until all the crepes are cooked
  • Place a crepe on a serving plate, top with 1/4 cup ricotta mixture and 1/4 cup fresh berries. Roll up and serve!


Calories: 125kcalCarbohydrates: 11gProtein: 15gFat: 3gSodium: 140mgFiber: 1gSugar: 3g
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