When I received an early birthday present from my friends Carlos and Rodney, I was so excited to use it I decided to make “low carb, almost sugarless” dishes (using their present) that I can send to them. Not only do we share a love for food, they also enjoy tweaking recipes to fit their low-carb lifestyle. Well, I had the kids and grandkids over for Easter break so experimenting with low carb recipes was out of the question. My grandson loves rice (and will eat it all day!), our granddaughter is a closet chocoholic (she’s only 12 but a very active athlete) and the parents have their own quirky food likes and dislikes–there is just no way I’m making low carb, almost sugarless food and have everybody eat and enjoy it! Now that they’re back home in SoCal, I can concentrate. Not that I am making any progress. I didn’t think it would be that hard to find recipes, especially with a George Stella cookbook that I have sitting on my bookshelf (I don’t even remember when and where I got it!).
So for my first attempt, I decided to make crepes. Flourless crepes. At least from the ingredient list, they seem like flourless crepes. Ricotta cheese, eggs, sugar substitute and cinnamon. When I first mixed the ingredients, I was skeptical. It was runny and not as thick as my basic crepe batter. But after cooking them in butter-brushed non-stick pan, the final crepes looked like regular crepes. Visual test–passed! The next step is to have my husband taste-test them. Just plain, with no filling. “Hmmm… these are good. Why didn’t I have these for breakfast?” Honey, you’re having them for breakfast tomorrow! Stella says these crepes can be frozen much like the basic crepes. Fantastic! Anyway, here is the recipe and you be the judge. I rolled one crepe and put a tablespoon of ricotta cheese and a teaspoon of hibiscus jam. Delicious!
Quick and Easy Low Carb Crepes (as adapted from George Stella’s Good Carb Family Cookbook)
- 1/4 cup whole milk ricotta cheese (I used homemade ricotta cheese)
- 2 eggs
- 2 tbs sugar substitute (I used only a teaspoon of Splenda and they were plenty sweet)
- 1 tsp cinnamon
- 2 tbs butter (for frying, I didn’t use all 2 tbs in mine)
- Whisk all ingredients in a bowl except the butter.
- Heat a non-stick pan and brush with butter (or you can also use spray).
- Drop 2 tbs of batter in the center of the hot pan and immediately tilt back and forth to spread into a thin circle. (I used a 6-inch pan and made 5-inch crepes. This recipe yielded 8 crepes.)
- Cook only for a minute or two until set, then flip to cook the other side. Keep warm in a plate until ready to serve with filling.
I can not send these to Carlos and Rodney but I certainly will make it for them when I see them in SoCal in a few weeks. I can’t wait to see how they’d tweak this recipe to come up with savory crepes. I have made them without the sugar substitute but adding salt instead. They worked very well with my seafood crepe recipe. And even with just a smear of butter and a pinch of salt, they taste fantastic!