Here’s a wonderful low carb recipe: ricotta crepes with strawberries. Enjoy!
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✅Ricotta Crepes with Sautéed Strawberries
Servings: 2 (2 crepes per person)
Total Carbs Per Serving: 4.7g
Total Net Carbs Per Serving: 3.7g
¼ C whole milk ricotta cheese
2 large eggs
2 tbsp. swerve
0.25 tsp. cinnamon
0.5 tsp. vanilla extract
4 tsp. butter divided plus 1 tbsp. butter to saute strawberries
1/2 C strawberry halves
Pinch of mace or nutmeg
*2 ounces clotted cream, divided
1. Mix the ricotta, eggs, sweetener, cinnamon and vanilla extract in a bowl until well blended.
2. Melt a teaspoon of butter over medium heat in a small skillet (about 8 inches). Pour 2.5 tablespoons of batter into the skillet and carefully spread it around the bottom. Cook for 1-2 minutes before flipping the crepe over. Cook for another minute before removing from pan. Plate crepe by folding in half or in quarters. Repeat 3 more times.
3. After crepes are done, melt 1 tablespoon of butter in the skillet over medium heat. Add the strawberries and mace. Stirring often, sauté berries until they start to soften, about 1-2 minutes.
4. Top the crepes with the sautéed berries and clotted cream. Enjoy!
🔔If you can’t find clotted cream in the grocery store or it is too pricey (it is!), then substitute whipped cream or leave it out as it still tastes delicious. Below is a recipe to make a small batch of whipped cream for this dish as an alternative to the clotted cream.
✅To make your own whipped cream:
Use an electric mixer and beat 1/4 cup of heavy cream and 1/8 teaspoon of vanilla extract until cream becomes fluffy (if you start getting lumps stop — are are turning it into butter at this point!). This makes 3 servings so divide appropriately. You can add a little low carb sweetener (about 1 teaspoon) to this but I find the cream is sweet enough. The whipped cream adds 1g of carb/net carbs to the dish per serving.