Ricotta Crepes: Low-Carb English Pancakes
These Ricotta Crepes are a low-carb alternative to classic English pancakes, which many people enjoy making on Shrove Tuesday.With just five ingredients and only 1g of net carbs, you can savour these grain-free crepes on Pancake Day without missing out on a delicious treat.Low-Carb, Suger-Free, Keto1g net carbs/serving
Ingredients
- 1½ cup Liquid egg whites
- 4 tbsp Ricotta Cheese
- 4 tbsp Coconut Flour
- 2 teaspoon Psyllium Husk replace with 2 tbsp Coconut Flour
- ½ tsp salt
- Butter or butter stick - to coat the pan.
Instructions
- Bring a non-stick crepe pan or frying pan to medium heat. Blitz all the ingredients (except butter) using an electric stick blender or food processor. I use a magic bullet to make the crepes. The batter should be thin and smooth, so keep blending until there are no lumps left from the ricotta cheese.
- Melt about a teaspoon of butter in the pan or use the end of a butter stick, moving it around to coat the pan. Pour ⅓ cup of the batter into the centre of the pan, the batter will cook quickly as it hits the hot pan, so swirl the pan around quickly to cover the whole surface. You may need to fill in some gaps or shake the pan to and fro to let the batter spill into the gaps.
- Now leave it alone to cook on one side until it has browned, flip it over when the edges start to curl or wait until the edges start to shrink, then use a spatula to lift one side to see if it’s browning on the underside. Slide the spatula underneath and flip the crepe over.
- Cook the crepe for a few minutes more on the flipped side. You may need to reduce the heat to prevent the crepe from burning. Remove the crepe from the pan and transfer it to a warm plate.
- Melt butter in the pan and repeat, making crepes with the rest of the batter. Serve the crepes folded or rolled up and sprinkled with lemon juice and sweetener.
Notes
Helpful tips when making these Ricotta Crepes:
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- Preheat the pan to medium heat while you make the batter.
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- Use a ⅓ cup measuring jug or a ladle to pour the batter.
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- Ensure the batter doesn’t overcook the first side because the middle part will get crispy and won’t be pliable.
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- While making the crepes, the batter may begin to thicken as it sits in the container. I add a bit of extra egg white one spoonful at a time to bring it back to a pourable consistency.
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- Once you flip the crepe over, let the flipped side cook for a few minutes. You may need to turn the heat down a little bit.
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- Coat the pan with a bit of butter for each crepe to get a golden colour.
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- Keep the pan at a constant temperature for the crepes to brown evenly.