Fresh from the stove!



Ricotta Cheese Crepes.

1 cup ricotta cheese
8 large whole eggs, beaten
4 tbsp Erythritol
4 tbsp butter

Add the ricotta, eggs, Erythritol and salt into a blender. Blend, until combined and smooth.
Heat a lightly buttered non-stick pan over medium-low heat.
Depending on the size of the pan, add batter to the pan, and spread it evenly. If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake.
Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side. Repeat this processes, placing each completed crepe on a paper towel.
Serve hot. Top it with your favorites!

I have a small pancake size pan, so it came out to 16 crepes.

Enjoy1