Low Carb Crepes with Ricotta & Fresh Berries
Ingredients
Crepes
- 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
Filling
- 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
Instructions
- 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!
Nutrition
Calories: 125kcalCarbohydrates: 11gProtein: 15gFat: 3gSodium: 140mgFiber: 1gSugar: 3g
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