Raspberry Cream Crepes Low Carb and gluten free
Print Recipe
5 from 1 vote

Raspberry Cream Crepes Low Carb

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: gluten free, low carb, primal
Cuisine: breakfast
Servings: 6
Calories: 285kcal
Author: Stacey

Ingredients

  • Crepes
  • oz · 2 . Cream Cheese
  • · 2 Eggs
  • tbsp · 2 Erythritol
  • · Pinch of salt
  • · Dash of Cinnamon
  • Filling
  • cup · ½ + 2 tbsp Whole Milk Ricotta
  • oz · 3 . Raspberries fresh or frozen
  • Toppings optional
  • · Whipped Cream
  • · Sugar-free Maple Syrup

Instructions

  • To make your crepes, start by combining all your crepe ingredients in a food processor, blender or Nutribullet. Blend for about 20 seconds so that there are no chunks of cream cheese left.
  • Heat a pan over a medium heat until it’s nice and hot. Spray with cooking spray and pour on about a fourth or a fifth of your batter at a time. While you’re pouring, tilt your pan onto all sides so that the crepe batter reaches the edges of the pan creating a very thin layer of batter.
  • Let the crepe cook undisturbed for about a minute or until you see the underside getting dark and the top of the batter setting. Then wedge a spatula underneath it, wiggling gently until it reaches the center and flip! Let the crepe cook on its other side for about 15 seconds.
  • Do this until all your batter is gone. This recipe yields about 5-6 crepes.
  • Let the crepes cool a bit on a plate. Don’t stack them, just lay them next to each other.
  • Now it’s time to stuff them! Take about 2 tablespoons of whole ricotta cheese and lay it in a line in the center of each crepe from one end to the other.
  • Now add some fresh or frozen raspberries (you can also use strawberries, but the tartness of the raspberries works well in this recipe!).
  • Fold each side of the crepe over the filling and press gently to seal.
  • Serve with a drizzle of sugar-free maple syrup and some whipped cream. Enjoy!

Notes

*all nutritional data are estimates based on the products I used*

Nutrition

Serving: 2g | Calories: 285kcal | Carbohydrates: 7g | Protein: 7.5g | Fat: 20g | Fiber: 3g | Sugar: 3g