Crepes W/ Ricotta Spinach Filling

About

Crepes with savory fillings make you feel like you’re treating yourself without indulging in sugary treats! This recipe has a simple filling of creamy ricotta and a handful of healthy spinach. Crepes can be a little tricky to make for newcomers, so a little patience is all that’s needed! You may want to double this recipe so you can practice with the batter!

*Please note the butter amount listed is for nutritional purposes. If you feel you’ve used more butter for cooking, then please adjust your log accordingly.

Ingredients

2 ounce cream cheese
2 large raw egg
0.12 teaspoon salt
1 package stevia leaf noncaloric sweetener (green packet)
¼ cup almond flour
1 ½ teaspoon butter
6 tablespoon ricotta cheese
¼ cup, cut pieces spinach
0.12 teaspoon salt
¼ teaspoon black pepper

Instructions

Begin by combining the cream cheese, eggs, first amount of salt, stevia, and almond flour in a food processor or bullet blender. Pulse carefully, as this is a very liquid-y batter. Transfer the crepe batter into a pouring vessel for the next step. You should have about 1 c. of batter (photo shows a doubled recipe at 2 cups).
Grab an 8-inch skillet or a skillet with a similar diameter to the crepes you will be making. A non-stick skillet will be best. Heat the skillet on a medium heat, then use a stick of butter to quickly coat the skillet (approx. ¼ tsp butter). Pour just over an ⅛ cup of the batter into the hot skillet.
Pick the skillet off the heat, and rotate it so the batter spreads into a wide circle. Return the skillet to the heat. You can use a spatula to quickly reshape the crepe if needed.
Let the crepe cook until the edges turn golden brown. It should only cook for about 10 seconds. Then, flip the crepe to finish cooking.
Transfer the cooked crepe to a plate or clean surface. Repeat steps 2-4 until all crepes are cooked. You may need to adjust the heat as you go on to avoid burning.
Allow the crepes to cool.Meanwhile, prepare the filling by combing the remaining ingredients in a bowl. You can use the back of a spoon to smear and break up the ricotta cheese. If you want the filling warm, you may always microwave the filling for 30-60 seconds without letting the ricotta become loose.
Place a single crepe down on a flat surface. Spoon about ⅙ of the ricotta filling down the center of the crepe.
Fold the crepe like you would a burrito – fold over one long edge, then fold in the two shorter edges, and finally roll the crepe into the last long edge. Repeat this process until all crepes are filled.
Enjoy warm!