Low Carb Crepes (Grain-Free) with Ricotta Cream Filling
These Low Carb Crepes are light, fluffy, and grain-free! Filled with luscious ricotta cream, they’re perfect for breakfast, brunch, or dessert.
Equipment
- Non-stick skillet or crepe pan
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Electric Mixer
Ingredients
Crepes
- 2 tablespoons unsalted butter melted and cooled
- 4 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/2 cup superfine almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
Ricotta Cream
- 1 1/2 cups ricotta cheese drained
- 1/2 cup heavy whipping cream
- 1/4 cup sugar-free confectioners sweetener (like Swerve)
- 1 teaspoon vanilla extract
Instructions
Prepare the Crepes
- In a mixing bowl, whisk together the melted butter, eggs, milk, water, and vanilla extract until well combined.
- In another bowl, combine the almond flour, coconut flour, and salt. Gradually add the dry ingredients to the wet mixture, whisking until you have a smooth batter. Let the batter rest for about 10-15 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease if necessary. Pour about 1/4 cup of batter into the center and quickly swirl to spread evenly into a thin layer. Cook for 1-2 minutes until edges lift and bottom is lightly golden.
- Using a spatula, gently lift and flip the crepe. Cook for another 1-2 minutes until golden. Transfer to a plate and repeat with remaining batter, stacking the crepes.
Make the Ricotta Cream Filling
- In a mixing bowl, combine the drained ricotta cheese, heavy whipping cream, sugar-free confectioners sweetener, and vanilla extract. Use an electric mixer to whip until light and fluffy, about 2-3 minutes.
Assemble the Crepes
- Lay a crepe on a plate and spoon a generous amount of ricotta cream filling down the center. Fold the crepe over the filling and drizzle with low-carb syrup or fresh berries if desired.
Notes
- Store crepes in the refrigerator for up to 3 days; keep ricotta cream filling separately for up to 5 days.
- Freeze crepes with parchment paper between each; they last up to 2 months.
- For dairy-free, substitute ricotta with plant-based cream cheese or silken tofu.
- Adjust sweetness by adding more sugar-free sweetener or sweet spices like cinnamon.
- Use a non-stick skillet to prevent crepes from tearing during flipping.