Saturday, 1 October 2011
These crepes are virtually carb. free and are very easy to make.
200 Grams of ricotta cheese
I teaspoon of cinnamon
A splash of milk
Mix the cheese, eggs and cinnamon into a small mixing bowl. Add a slash of milk if the mix is to thick to run freely. Place a small knob of butter into a frying pan, I use a small omelette pan 8". Heat the butter and spoon in 3 table spoons of mix. Fry until firm then turn over and cook for one minute or until the crepe is starting to brown. This mix makes between 6 and 8 crepes. Allow to cool and fill with cream cheese and finely chopped spring onions or smoked salmon and asparagus tips, whatever you like. Roll up the crepe and enjoy. Great at any time and very good for the lunch box or picnics. Also great warmed up with a scoop of low carb ice cream and double cream.