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