Crepes with Ricotta & Berries
This is a version of one of the most popular recipes from the first edition of Before & After -It is not difficult but simply takes a little practice.
These ricotta and berry filled crepes taste sinful, but are truly healthy.
2 large eggs
1/2 cup skim milk
Pinch of table salt
2 tablespoons Splenda Granular
1 teaspoon vanilla extract
1/2 cup all purpose flour *you could replace the flour for your favorite vanilla protein powder to boost the protein value, adjust nutritional info accordingly.
Vegetable oil cooking spray
Ricotta lightly blended with Splenda
Sliced strawberries, or your favorite fruit
These ricotta and berry filled crepes taste sinful, but are truly healthy.
2 large eggs
1/2 cup skim milk
Pinch of table salt
2 tablespoons Splenda Granular
1 teaspoon vanilla extract
1/2 cup all purpose flour *you could replace the flour for your favorite vanilla protein powder to boost the protein value, adjust nutritional info accordingly.
Vegetable oil cooking spray
Ricotta lightly blended with Splenda
Sliced strawberries, or your favorite fruit
Combine the eggs, milk, salt Splenda, vanilla, and flour in a blender and process until smooth.
Preheat the oven to 200 degrees.
Spray a nonstick 8 inch skillet or omelet pan with cooking spray, and heat over medium heat until a drop of water sizzles. Working quickly, ladle in 2 tablespoons of batter (use a measuring spoon tablespoon to dip), lift pan from burner and swirl the pan so the batter smoothly coats the entire bottom of pan. Replace the pan on the burner and cook just until the batter looks dry, about 20 seconds. Using a rubber spatula, carefully lift the edges and flip over; cook until lightly golden on the other side, 15 to 20 seconds. You did it!
Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining batter to make about 14 crepes. If the pancakes seem too thick, thin the batter slightly with a teaspoon or two of warm water.
Roll each crepe around 2 tablespoons of ricotta and sliced berries and serve immediately.
Per crepe:
Preheat the oven to 200 degrees.
Spray a nonstick 8 inch skillet or omelet pan with cooking spray, and heat over medium heat until a drop of water sizzles. Working quickly, ladle in 2 tablespoons of batter (use a measuring spoon tablespoon to dip), lift pan from burner and swirl the pan so the batter smoothly coats the entire bottom of pan. Replace the pan on the burner and cook just until the batter looks dry, about 20 seconds. Using a rubber spatula, carefully lift the edges and flip over; cook until lightly golden on the other side, 15 to 20 seconds. You did it!
Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining batter to make about 14 crepes. If the pancakes seem too thick, thin the batter slightly with a teaspoon or two of warm water.
Roll each crepe around 2 tablespoons of ricotta and sliced berries and serve immediately.
Per crepe:
Calories 74,
fat 3g,
carbs 7g,
protein 12g
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