DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Basic All-Purpose Ricotta Crepes

Prep: 5 min | Cook: 30 min | Total: 35 min | Servings:7..

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Basic All-Purpose Ricotta Crepes
Basic All-Purpose Ricotta Crepes
Basic All-Purpose Ricotta Crepes
These crepes are extremely versatile. They're "tougher" than your standard soft and svelte French crepe. They can handle a little more thrown at them. They're also very neutral, from a taste perspective. They're more a "purpose" than they are a "flavor". I use them for all kind of things! Either, as a crepe, filled with sugar free jams, shmears and berries, but also as a "wrap".

It's not at all uncommon for me to put a slice of turkey into one of these things, then cheese, a slice of tomato, some lettuce and mustard. Roll it up. Deli Wrap! I've used them in place of tortillas for enchiladas. You can roll them up really tightly, and slice them in to noodles, too! Toss these with some zucchini strips, sauce and cheese and ... it's VERY pasta like ... induction style!

These are a "mild" pain to make, but they hold up well in the refrigerator, are very much "induction friendly" and are just great to have lying around the house. I used to be in the habit of making a double batch, stacking each crepe between paper towels and wrapping them up in the fridge. Whenever I wanted a snack, be it sweet or be it savory, I had a little crepe/wrap to surround it with!

(It should be noted that this isn't my recipe. Unfortunately ... I don't remember where I got it from. It's just in my notes. A quick search shows this all over the internet, so ... it's "out there" for the taking ... I hope.)

Makes roughly 6 to 8 crepes.

Induction Friendly Note (Whoopsie!): This is a new note, placed roughly 9 months after the original recipe. Via Facebook, Theresa F. gave me a quick lesson in lactose and the aging of cheeses. Ricotta, being a fresh cheese, is NOT considered induction friendly. I was wrong in my original notes. Whoops! I knew dairy was allowed, but had long forgotten that not all dairy is equal. Cream, butter and hard cheeses are ok. Ricotta, cottage and goats' ... are not.

Theresa says, "Well, technically induction is only supposed to last 2 weeks, even though most of us stay on longer. It's supposed to convert your body from burning carbs as its primary fuel, to fat, as well as help you bust through sugar addiction and cravings. Lactose is just as addicting as sucrose and fructose Dairy is also very easy to overdo it on, and a lot of people are more sensitive to the inflammatory effects of dairy than they realize. So it's basically like one big whole body test to see what you really truly can handle.

When making cheese (or any fermented foods really), the bacteria eat the sugars within the base ingredients. They in turn let off waste products that develop into whatever you're going for- like yogurt, kefir, sauerkraut, cheese.... The longer a product ages, the less sugars remain, while fresh cheese will not have had the chance for these bacteria to eat away at the lactose. Butter has had most of the cream separated, and has very little remaining lactose.

Oh and heavy cream is the cream that rises to the top of milk, while the whey (what contains more lactose) sinks to the bottom. Whey is used a lot as a starter culture to get fermentation going for pickles and krauts since its high in sugar and bacteria."

I learn something new every day! THANK YOU, THERESA!!!

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/2 cup (124g)  ricotta cheese, whole milk2160144004
4 large (200g)  whole eggs, beaten28620262002
2 tbsp (24g)  'Swerve' or other sugar equivalent (optional) (Buy Now) 0002020
pinch of salt0000000
2 tbsp (28g)  unsalted butter2002200000
Totals (of 7 Servings):70242g40g8g0g2g6g
Per Serving:100.296g5.71g1.14g0g0.29g0.86g *

Method:

  1. Add the ricotta, eggs, sugar equivalent and salt into a blender. Blend, until combined and smooth. Set aside.
  2. Heat a lightly buttered crepe or Teflon pan over medium-low heat.
  3. Depending on the size of the pan, add just short of ¼ cup of batter to the pan, and spread it evenly. If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake.
  4. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side. Repeat this processes, placing each completed crepe on a paper towel.
  5. Serve hot, or layer between paper towels and refrigerate or freeze for later use.

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.

* Learn More: More about this recipe and nutrition ...

Comments

i can't seem to find 'whole milk' ricotta cheese that has zero fat content as the recipes nutritional facts state. Any thoughts??

 Wendy  9/13/2016

 (Reply)

---Reply posted by elizabeth on 11/18/2016
It's impossible as whole milk suggests ~4% milk fat. The nutrition facts are wrong. Whole milk ricotta will definitely have fat.

Can you add any flour like coconut or flax or almond to this to make it a little less difficult?  I make crepes all the time, but this one is very touchy.  Thanks!

 Nat  1/17/2016

 (Reply)

---Reply posted by DJ on 1/17/2016
Hi Nat, both of those are "hungry" flours and need extra moisture in order to balance out in a recipe. I definitely think it can and would result in something tasty, but it would take some tweaking to arrive at a new happy place. Experiment with it! I'm sure there's a nice new recipe out there, which is close to this one, but a little bit more durable. Perhaps consider throwing ground chia in, in place of the flax. Just a thought. I hope this helps! :-)

Wow I am so excited! Just found your site. I was following another low carb plan & it used lots of cottage cheese. Could I sub cottage cheese for ricotta? Also what about using egg substitute from a carton? Love your site and recipes! It won't feel so restricting now! I really miss pasta, rice and wraps!

I lost 12 pounds with the other plan but I was only eating the same old things like chicken breast & broccoli! A coworker always comes into my office when I'm eating lunch and I would always have the same thing! It got to be a joke! It worked though and I've kept weight off since August!

 Pat  12/22/2015

 (Reply)

---Reply posted by DJ on 1/17/2016
Hi Pat, I'm sorry! I didn't see this, until just now. I've had people tell me that cottage cheese works just as well. I haven't personally tried it, but I suspect it would work. I don't know about egg substitutes. I like eggs and have never tried the alternatives. I have zero idea how they work. Stick around ... LOADS of variety around this place. No need to have the same thing every day. Congrats on the 12 lbs! :-)

Hi! I am having a hard time understanding the net carbs you posted. I am seeing this recipe at 5g of net carbs per serving, given there is no fiber in this recipe. Can you please provide some guidance! Thanks!

 Annissa  11/8/2015

 (Reply)

---Reply posted by Annissa on 11/8/2015
Nevermind, as I input my recipe into my tracker, it didn't show sugar alcohols. I understand now :)

Hello!  I only have small, meium, and large cast iron pan.  Will any of those work?

 sandi  11/2/2015

 (Reply)

---Reply posted by DJ on 11/2/2015
Hi Sandi, I seriously doubt it. Crepes are delicate and cast iron pans are anything but. I suspect you'd have all sorts of trouble with it. Sorry! :/

I used a teaspoon of bacon grease in the pan rather than butter and oh my goodness! I ate them with a little bit of sugar free maple syrup and it taste just like bacon and French toast. Delicious! This is a very versatile recipe. I also like them rolled up with ham and cheese in them. It does take a little while to master the technique, but practice makes perfect.  

 Sandie  9/14/2015

 (Reply)

---Reply posted by DJ on 9/14/2015
Sounds like my kind of thing! YUMM!!!! :-)

I used a teaspoon of bacon grease in the pan rather than butter and oh my goodness! I ate them with a little bit of sugar free maple syrup and it taste just like bacon and French toast. Delicious! This is a very versatile recipe. I also like them rolled up with ham and cheese in them. It does take a little while to master the technique, but practice makes perfect.  

 Sandie  9/14/2015

 (Reply)

Man, I suck at this! I cannot seem to flip them without them disintigrating! Whether I use a spatula or my fingers, as soon as I try to lift it up it rips apart! What am I doing wrong here? Thanks!

 Tonya  7/11/2015

 (Reply)

---Reply posted by Jill on 10/21/2015
I use a 6 inch good non stick pan with just a little butter, and 1/4 cup of batter. I cook it on medium heat until the top is nearly dry, which means it is cooked most of the way through. It is maybe a little browner than ideal on the bottom, but not anywhere near burnt. I loosen the edges all the way around with a small blade silicon spatula and the crepe will usually be loose enough to slide in the pan. I hold up the edge and slide a large flat pancake turner underneath so it supports the whole crepe, pick it up out of the pan and pick up the pan and angle it toward the spatula and catch the crepe as I flip it. It only takes a few seconds to finish up the cooking on the second side and it isn't brown at all. If you stack them as you finish them, the steam keeps the brown side soft. If you are stacking or wrapping them, just put the brown side down or inside and you won't even notice it. Experiment with using butter or keep the skillet dry. Sometimes the moisture of the butter keeps the crepe from sliding easily in the pan.
---Reply posted by DJ on 7/11/2015
Hi Tonya, it's difficult to pinpoint without knowing what you did. My best bet is, your heat was too high and you didn't let them cook long enough, to firm up and then you weren't gentle enough, when flipping them. Or, you didn't use a non-stick pan. Like I said, it's challenging to know where things went wrong without watching you, or having a crystal clear explanation from you. My best suggest would be to read through the comments below. This isn't an uncommon problem, but I assure you that this works. Crepe making is a bit of a skill, like riding a bike. Once you "get it", it makes sense and can become a fairly fast process. I typically make between 3 and 4 at a time, in multiple pans. It's fun! However, it does have a bit of a learning curve. Read through the comments below. At least one of them has a link to a video to watch. They are wonderful, and even easy to make once you see the light, but ... I'll be the first to admit ... I haven't been able to adequately explain it to people. Most get it, but some do not. One of these days, I'll make a video ... Until then ... Keep trying! :)

I'm allergic to eggs.  What else can I use?

 Carol Souders  6/30/2015

 (Reply)

---Reply posted by DJ on 7/11/2015
Hi Carol, I'm sorry I missed this one, but ... I can't imagine anything working in place of the eggs. It's basically a very thin flavorless egg and ricotta omelet. I don't think it can be done without eggs. Sorry!

Have you ever used a griddle to make these?

 Christy  6/19/2015

 (Reply)

---Reply posted by DJ on 6/19/2015
I haven't, but I can tell you what would happen ... a big ol' hot mess. The end result would be something the shape of Texas, if you're lucky, but more like Florida. The problem is the batter is so thin, it'll just run any where there's an even mild downhill slope. A round pan is pretty much a necessity.

YEAH A HIT.. I looooooooove these in lasagna. . I used the crepes with my usual lasagna recepie abs it is even better than zucchini lasagna and less carbs.  Dunno if they would wirk fir spaghetti seems it would be hard to get them skinny enough.  But my new favorite lasagna noodle. Tks

 cheryl  6/15/2015

 (Reply)

---Reply posted by DJ on 6/17/2015
Whoo hoo!!! If you want to make them into pasta, just roll them into logs and then slice thin strips. PASTA! If you look through my pasta section, you'll see that I have a recipe like this. Take a look!

This is the first time I wasn't disappointed with a low carb  bread or wrap repacement.  Thank you!  I used egg whites (I was out of eggs) and added 1/2 Tbl of corn flour (only added about 4 carbs to the whole recipe), to use these in enchiladadas.  I ended up with 6 beautiful crepes with a nice corn flavor, and I was surprised how well they hold up after they are cooked.  They really could be used as a wrap.

 Lisa  6/14/2015

 (Reply)

Could you use heavy whipping cream instead of the ricotta?  I have some I need to use. 

 Helen  5/30/2015

 (Reply)

---Reply posted by DJ on 5/30/2015
Hi Helen. Not really. I mean, ultimately, all this really is, is a very thin overcooked omelet, that happens to have a neutral taste and texture similar to that of a crepe. If you were to use the eggs and maybe half the same amount of cream and cook it like a crepe, you'll likely wind up with something very thin and neutral in taste, but I suspect the texture will be a bit off. It may very well still work for a variety of applications, but my gut is telling me to suggest you use the extra cream for something like a nice cream of tomato soup, instead. I wouldn't chance it for this. Just some thoughts ... I hope they help! :)

I want to add my "thank yous" for all the wonderful recipes, tips and hints.  I have two of the books!  My question is, how long will these keep?  Do they dry out? Do they mold? What's the longest you have been able to keep them in ediable condition?  Thank you.  (Oops, poor spelling, hope you get it!)

 Thea  4/16/2015

 (Reply)

---Reply posted by DJ on 4/17/2015
I've never tried to keep them more than 5 or 6 days. I typically roll them up between sheets of paper towels, and put them in a large plastic bag. I've never had a problem. Beyond that, you can always cool them, and then stack them between sheets of wax or parchment paper and then wrap the brick of stacked crepes in plastic wrap and then freeze them. Then, you've got them for months and can just grab a few sheets at a time, as you need them. I hope this helps! :)

I am so lucky to have stumbled onto this site and some others I found through facebook. I've been picking up ingredients as I can and am planning on cooking all of your goodies as much as I can. When eating this way, often you can feel so limited when eating this way. I chose this as a lifestyle, not a diet so it will be forever for me and with recipes like these my lifestyle can feel well rounded and complete. Thank you for opening my eyes to such possibilities. I now have followers that are eating this way and with great success so far! You're a blessing to the low carb world!

 Dionna Hamilton   3/27/2015

 (Reply)

---Reply posted by DJ on 3/28/2015
Excellent, Dionna! I'd say that it's my mission in life to prove to people that this way of life is FAR from boring. It's just as interesting and varied as standard fare ... it just takes a little bit of a nudge in a new direction, a few new ingredients learned ... and you're off and running! Please let me know if you have any questions along the way. Happy to help!

we can eat ricotta cheese during induction?

 Robin   3/25/2015

 (Reply)

Hi - I love your stuff - just a quick question - if I only want these for savoury use, is the sugar alternative necessary?

Thanks x

 Bev  3/25/2015

 (Reply)

---Reply posted by DJ on 3/25/2015
Thanks, Bev! Nope, not required, in the slightest. In fact, I VERY rarely add it, because I typically make big batches of them and just sort of use them as a neutral "whatever", in a variety of things, both sweet and savory. If you leave the sweetener out, they'll still be right at home in a sweet treat. If it's not sweet enough, just add a twinge more sweetener to the filling and it'll balance out, ya know? I hope this helps! :)

Can I just say THANK YOU!?!? I've been off carbs for almost a month now (Dr's orders) and got to the point where eating everything wrapped in lettuce instead of bread/tortilla just got old. THESE WERE AMAZING!!! I made fajitas with them tonight and I would rather eat them with these crepes than flour tortillas, ha! I'm going to make like 100 of them today and freeze them for on-the-go. It took me a few times to get it right (I was flipping them too soon) but I got the hang of it. Fantastic recipe, can't thank you enough. 

Note: I used cottage cheese instead of ricotta because that's what I had on hand. 

 Shaundi  3/24/2015

 (Reply)

---Reply posted by DJ on 3/24/2015
Well ... you're welcome!! I like to make big batches, as well. Chill them down and place each one between pieces of parchment or wax paper, then wrap the stack in plastic wrap and freeze. When you want some, just unwrap the plastic and pull off the number you need, wrap the rest and put them back in the freezer. Perfect! Yep, there is always a bit of a learning curve, but once you see the light, they're pretty quick and a lot of fun to make, I think. Sounds like you found the happy place. YAY!!! Thanks for the kind words and let me know if you've got any further questions or comments. Happy to help! :)

You all were discussing about the Atkins Cookbooks.  Well, I purchased one of his cookbooks in about 1965.  So his diet has been around for about 50 years !!!

 Alyce  3/4/2015

 (Reply)

---Reply posted by DJ on 3/5/2015
High Carb/Low-Fat and Refined is the "new" diet ... I don't personally think it's working out, very well ... Low-carb has been around ... really ... since "food". Treating diabetes was low-carb has been around for over 200 years ... William Banting promoted low carb about 150 years ago ... MANY parts of the world still refer to low-carb as "Banting". In any event ... I'm just typing words ... I'm not clear on the context ... I should probably go read the rest of the comments (there are so many on this page!) :O

The first time I made these I used a double sided crepe pan. It worked great for flipping but it took forever to make a double batch. I made manicotti and they were delicious. This time, to speed up the process, I used my electric griddle along with four 6 inch silicone pancake rings. I was able to make four at a time cutting the time way down. I ordered the rings from Amazon just to make this recipe:) Worked great. Love this recipe. Thanks so much.

 Barbara  2/25/2015

 (Reply)

---Reply posted by DJ on 2/25/2015
I typically use 2 or 3 nice non-stick sauté pans, at the same time. This allows me to plow through a double or triple batch in no time, but I've also been making crepes since I was a kid. Ultimately, I'm a huge fan of whatever works ... and it sounds like you've got a way that makes you happy. Kudos to the ring idea and doing 4 at a time. You got me beat! ;)

Just tried these - really enjoyed them.  Have to perfect my 'flipping' skills tho :)

 Judy  2/7/2015

 (Reply)

---Reply posted by DJ on 2/7/2015
Yep, they take a bit of practice, but ... practice makes perfect! ;)

Wanted this recipe to work so bad! My daughter can't eat any form of starch or sucrose, so this recipe would be perfect for her. The batter was very eggy, (just a big omelete if you ask me), and i got 0 crepes! They never flipped, broke all the time! Well, there went all my ingredients down the drain, and a very sad child. Cant think of what I could have done wrong. Help? 

 Aline  2/4/2015

 (Reply)

---Reply posted by Aline on 2/4/2015
my heat was as hot as ou recommended, actually even lower exactly so it wouldn't burn. And my pan was also nonstick. I want it to work so bad! I will search for the video! Thanks again!
---Reply posted by DJ on 2/4/2015
Hi Aline, it's difficult to pinpoint without knowing what you did. My best bet is, your heat was too high and you didn't let them cook long enough, to firm up and then you weren't gentle enough, when flipping them. Or, you didn't use a non-stick pan. Like I said, it's challenging to know where things went wrong without watching you, or having a crystal clear explanation from you. My best suggest would be to read through the comments below. This isn't an uncommon problem, but I assure you that this works. Crepe making is a bit of a skill, like riding a bike. Once you "get it", it makes sense and can become a fairly fast process. I typically make between 3 and 4 at a time, in multiple pans. It's fun! However, it does have a bit of a learning curve. Read through the comments below. At least one of them has a link to a video to watch. They are wonderful, and even easy to make once you see the light, but ... I'll be the first to admit ... I haven't been able to adequately explain it to people. Most get it, but some do not. One of these days, I'll make a video ... Until then ... Keep trying! :)

Thanks for the encouragement and the link to the video.  I tried again, and success!!  I don't think I was letting them cook long enough before trying to flip them.  Thanks for your help!

 Shirley  1/30/2015

 (Reply)

---Reply posted by DJ on 1/30/2015
Yep, by the time you flip them, they're already cooked through. The flipping is very probably optional. I just do it to get color on both sides. Glad you were able to find your groove! :)

i made manicotti from these last night and they were delicious. So excited to try and make different things with them. Thanks so much.

 Barbara  1/27/2015

 (Reply)

---Reply posted by DJ on 1/30/2015
Fantastic!

I just made with 10 eggs 1cup ricotta and 4ounces cream cheese two teaspoons splenda.  Then I made the no cook cheesecake filling (whipped cream and cream cheese and vanilla with splenda. Put a dab inside crepe rolled up and oh lala was yummy.used real butter in crepe pan. was 212lbs now at 167 . Love this diet slowbut steady losing. 

 jeanette  1/23/2015

 (Reply)

---Reply posted by DJ on 1/30/2015
Slow and steady wins the race! ;)

I ment thanks DJ, NOT Shirley, but to Shirley I  don't  think I  would use them in lalasagna. 

 Alyson  1/23/2015

 (Reply)

---Reply posted by DJ on 1/23/2015
Why not, Alyson? I thought they made EXCELLENT noodles in lasagna. Look under the pasta section in my site and you'll see a recipe for it. It's outstanding and doesn't use any ingredients that wouldn't be common in a standard lasagna. It makes sense, right down to the ingredient level. Ah, and it was delicious! ;)

I made these today for the first time. I love crapes, sasavory  or sweet. I think they are a great vessel  for so many foods. The first one was way to thin , very hard to manipulate and to eggie. I felt it needed  more body so I  added 1 tbls. Of coconut flour. It only added 3 net. Carbs to the recipe,  and made it easier  to flip. I really enjoyed them. I am a cook by trade and know sometimes you have to experiment. Thanks Shirley 

 Alyson  1/23/2015

 (Reply)

Man, I am so disappointed.  I have wanted to make these for months, and wanted to use them for your lasagna recipe for dinner tonight, but out of the entire batch, I couldn't get a single one to turn out.  They weren't sticking to the pan, but they were just too fragile to flip.  Is there a youtube video anywhere?  That might help.

 shirley  1/23/2015

 (Reply)

---Reply posted by DJ on 1/23/2015
Hi Shirley, I'm so sorry! Yes, there is a learning curve with these. It's like riding a bike, though ... once you got it, ya got it!

Here's a link to a video for standard crepes:
http://www.joyofbaking.com/breakfast/CrepesRecipe.html

Skip to about 7:30 into the video. Hopefully this will help. Again, sorry! They are worth learning how to make. Let us know if you've got any further questions. Here to help!

I made these tonight and they were INSANE! So so so good and so easy to make!

 Sarah  1/7/2015

 (Reply)

In fact, ladies, Dr. Atkins' diet was popularized in the mid-1960s after the doctor himself had successful weight loss following the low-carb plan.  He appeared on television in 1965 to talk about it.

 KT  1/3/2015

 (Reply)

Can ALL the Low Carb cookbooks be purchased as a packaged set, instead of individually?

 Delana  12/28/2014

 (Reply)

 Reiki, is obviously as clueless about current studies on low carb diets as she was about what actually killed Atkins.   Not to mention Dr Atkins wrote his book in the 90's not the 70 and 80--so history is not her thing either. 

These sound great I am looking forward to trying them.  

 Karen  12/23/2014

 (Reply)

---Reply posted by Kathy Hill on 7/8/2015
Dr. Atkins first book.( Bantam edition / September 1972 paperback...)

Actually, Dr. Atkins died from injuries he sustained in a fall- sorry to step all over your attempt at irony.

 kimberlee  12/22/2014

 (Reply)

---Reply posted by Cheryl on 1/15/2015
Yes Kimberlee you are correct. I remember when it happened.

I'm sure you're all up on the fact that Dr. Atkins of the infamous carb-free diets of the 70's and 80's died from heart disease, right? LOL Good carbs, good fats, and WHOLE foods are the way to go. By 'good' I mean to say heart healthy. These crepes sound awesome, by the way! 

 Reiki RN  12/21/2014

 (Reply)

---Reply posted by Steve on 5/9/2015
Wow. "Lol" at the man's death? That's classy, Reiki. I think you are confusing Atkins with Jim Fixx, the running guru who died of a heart attack while running. Are you going to go to running forums and laugh at them now? Correlation does not equal causation. I thought nurses had to have some scientific background? Or did you add that title to lend weight to your opinion? Dr. Atkins nemesis was an icy sidewalk. Yes, he did have a heart attack, but that did not kill him, nor was it linked to his diet.

Live and learn, Kikisclann! Sorry you had a bad experience with them, but ... live and learn. Yep, a blender or food processor would really need to be used on something like this. It needs to be very consistently blended and smooth ... and then it should work. I am glad you've found how versatile they are. They're amazing, really! :)

 DJ  11/30/2014

 (Reply)

I've made these a couple of times and they are fantastic. The last time I got lazy & didn't use my food processor to mix the ingredients, I just used the hand beater. Well they were lumpy & didn't stuck together very well at all and the ones that did stick together broke when I tried to roll my enchiladas , so I learned my lesson & mix the batter until really smooth in my food processor. I've used them as lasagna noodles (so yummy) and enchiladas (which my family prefers these than traditional tortillas!). I'm looking forward to using them in a dessert soon!

 Kikisclann  11/26/2014

 (Reply)

Kerri, I'm sorry about your troubles. If you happen to use a particularly runny/water ricotta, you can always strain it, in advance. A common method is to place a coffee filter in a strainer, above a bowl and let it drain for 24 hours. In any event, at least you were able to come up with a suitable alternative. Good thinking!<br /><br /> MzBaker, I actually never paid SUPER close attention to the rules of induction. I don't recall what Theresa said, but ... having interacted with her a few times, I trust her input. It is possible that these ingredients have shifted their places from publication to publication. I personally thought it was induction friendly and honestly still consider them fine, but ... I also advocate knowing what you're putting into your body and doing so thoughtfully ... regardless of the ingredient. Thank for your input!

 DJ  11/21/2014

 (Reply)

Cottage cheese is actually listed as induction friendly in my Dr. Atkins book from 1972 for the diet revolution rolls.

 MzBaker  11/21/2014

 (Reply)

i just tried these, but they weren't great. I think the ricotta I used was too runny. After trying to cook two of them, I whisked in 3 tablespoons of coconut flour and turned the rest into pancakes. My hubby was a chef, and has made thousands of crepes, but couldn't get them to hold together. Pancakes were yummy!

 Kerri  11/13/2014

 (Reply)

Lisa about nailed it. I also use my fingers to flip them. The big difference is the cream cheese. I’ve heard many people have luck with this. When I did it, it DID work, but millions of little holes developed, creating leaky crepes. They were tasty, but … full of holes. I’m glad so many are enjoying this variety, though! <br /><br /> Juliana, no. You need ricotta, or … possibly cream cheese. Whipped cream won’t work. <br /><br /> Unknown, the logic for why these aren’t technically induction friendly is listed above in the notes. <br /><br /> Allison, if the first one is ok … then it IS possible. One trick might be to remove the pan from the stove for about 30 seconds between crepes. This will allow the bottom of the pan to somewhat cool off, while still being pre-heated. It sounds like your stove runs too high and doesn’t have a low enough of a setting. Maybe it might be worth having someone recalibrate your stove? In any event … you can just remove the pan from the stove for 30 to 60 seconds between crepes. That should do it!

 DJ  11/10/2014

 (Reply)

I have made these before a few times and they always burn on the bottom before I can even flip them. No matter how low the flame this happens. The first one is okay and the rest blacken. Any suggestions? I thought maybe the Swerve was causing this.

 Allison  11/10/2014

 (Reply)

these are induction friendly aren't they? if not why?

 unknown  10/30/2014

 (Reply)

could you make this induction-friendly by substituting whipping cream (whipped very, very stiff) for the ricotta?

 Juliana  10/30/2014

 (Reply)

I am making these right now and they taste awesome and perform very well. I used cream cheese as that is what I had in the fridge and I melted 2 tablespoons of butter and whizzed it in with the batter. My trick for cooking them and it is working out perfectly - a very well greased pan (I'm using butter and coconut oil), then a low heat when you pour the batter in with plenty of swirling it round till there's no more runny batter to swirl. Then turning the heat up slightly. The key to stop it tearing on flipping, loosen the edges with the spatula, check it is brown underneath, then carefully pick it up with your fingers and flip it over. Works every time, you just get slightly burnt fingers occasionally! Thanks for the great recipe!

 Lisa  10/26/2014

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I love these my husband even liked them....

 Jill Foster  10/19/2014

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Hi Oksana, both eggs and ricotta cheese have ... inconsistent ... textures about them. Something like a mixer isn't going to get in there and fully destroy and puree and tie it all together into a clear liquid batter. A mixer will likely have small lumps in it, which will create holes, when it cooks in the pan. For some recipes, you can alternate the equipments, but ... for this ... you'd really need a blender to ensure the batter is smooth enough. I hope this explains things!

 DJ  9/29/2014

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Hi, can I ask why we need to use blender? can I do it with mixer? Thanks

 Oksana  9/28/2014

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Thank you for the input, Sandra. Sounds divine! :)

 DJ  9/14/2014

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Tried these, but used cottage cheese instead of ricotta (do not care for ricotta!) I added about 2 tablespoons of cheddar cheese to help bind it. It turned out GREAT! I know it may have a few more carbs, but the cottage cheese worked fine!!!

 Sandra  9/14/2014

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JJ … yep! I’m very well acquainted with stoves that aren’t perfectly level. It’s a pickle! Also, regarding brushing the butter, this is a good idea, but … for anyone else reading this … some brushes use plastic threads and can melt. I actually just use a stick of butter, with the paper peeled back. I quickly rub the tip of the stick around the pan and … that’s it! I’m glad you enjoyed these! <br /><br /> Susan, thank you for the kind words! Yep, the breaking out of the ingredients was done completely for that reason. It should allow people to see where the macronutrients are coming from and should allow them to tweak where they need to. I’m glad you’re enjoying my shenanigans! ;) <br /><br /> Donna G, sounds perfect! Yep, they’re thin … so the “up” side will already be cooked through by the time you flip them. Technically, they don’t even need to be flipped. I do, just for a uniform color. <br /><br /> Catherine … interesting! I’d love to see a picture. They almost sound more like little egg Danishes. YUM!

 DJ  9/14/2014

 (Reply)

I made these this morning and it was great! I used 10% fat strained yogurt instead of ricotta, I added a pinch of cinnamon and a few drops of vanilla extract. I cooked them in silicone egg rings. They were small so very easy to flip. I ate them with some coconut butter on top.

 Catherine  9/14/2014

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I made these today and they came out fine. I found if you wait until the top looks dry befoer you flip it, the crepe stays in one piece. I cook on a flat top electric range and had the heat set a 5. I used an 8" non-stick pan and a flexible silicone spatula. While the crepes were cooking, I mashed some avocados with garlic and lime juice and used this to taste taste the crepes--wonderful!

 Donna G  9/13/2014

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I just want to say how much I enjoy your recipe posts! I love your humor, your variety of recipes, and especially your nutrition information. It is so awesome that you have each item separately instead of just a grand total, making it so easy to make a change/addition if so desired. Thanks for making my journey easier and flavorful!!

 Susan  9/12/2014

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This is great! I used a pastry brush with some butter to keep my pan oiled between! Discovered my stove needs to be leveled, but just used a 1/4 measure and poured slowly to control the shape a little. A "smudge" with a back of a spoon helped, too. Mixed up a second batch before I was finished making the first. Thank you!!

 JJ  9/10/2014

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AndreaJ, it's true that these take a bit of practice. It takes a few tries to know the right heat, length of time, the right amount of fat, the pan, etc. However, once you've found the sweet spot, I personally find they go fast and are actually a ton of fun to make (and eat! ;) )

 DJ  9/9/2014

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I love these crepes! Today was my second attempt at them (the first attempt results in more of a crepe crumble - still good but....). Today I let the cook for 4 minutes on the first side and then tried flipping them - it worked almost every time!

 AndreaJ  9/7/2014

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YAY! I'm glad it's working out for y'all. Thank you for the kind words! :)

 DJ  8/28/2014

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Love love love these-- so easy to make and taste great. I used as a wrap for lunch.

 unknown  8/28/2014

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These are awesome and I couldn't believe how easy they were to make! I made them into a lasagna! Sooo good!!

 Dclark529  8/25/2014

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I was one that commented above about my worry that these would taste like Eggs . Well, I made them finally and they are wonderful!! Thanks so much . No eggs taste at all !! I'm very picky too .

 Julie  8/23/2014

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Hi Deanna, it’s ricotta. <br /><br /> Tara … I’m sorry … I never know how to answer a question like that. To me, they don’t really taste like much of anything. They’re largely just a texture and container for other things. That said, they’re made of roughly half egg, which suggests that they probably do taste a bit like egg. I don’t see it that way, but if you’re highly sensitive to the taste of eggs, you may notice it … and it may disagree with you. I can’t be sure, one way or the other.

 DJ  8/21/2014

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I'm with Julie on the topic of eggs - I can't stand the smell, taste, or texture of them. It's fine when they're in stuff, but not if the end result is remotely egg-like. (I tried a wrap recipe that I took one bite of and threw out!) So, do these taste eggy?

 Tara  8/21/2014

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What is in the cup in the first photo?

 Deanna  8/17/2014

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Tracey Ashman

 unknown  8/10/2014

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nevermind --ignore my comment about egg taste---I just saw someone else asked the same thing.

 Julie  8/4/2014

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First I just want to say I LOVE your recipes. Love them! As for these crepes- do they taste like egg? I despise eggs and everything about them (yes I know its hard to be low carb and not like eggs ) I don't mind when they are in things but can not eat if obvious. THANKS

 Julie  8/4/2014

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Hi Sarah, I use an 8" teflon saute pan. There are crepe pans, but ... I use a more all-purpose pan (and baby it). I hope this helps! :)

 DJ  7/24/2014

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What size pan do you use for 1/4 cup? Small frying pan or regular size frying pan?

 Sarah  7/22/2014

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Hi Wanda and Deirdre ... crepes do take a bit of practice. Once you've "got it", it's like riding a bicycle and actually becomes a lot of fun, but ... they are thin and fickle. Just keep trying them and eating the mistakes. Throw some powdered swerve and a spritz of lemon on them and enjoy! Ugly or not, they still taste nice ... as as you get better, you can start making noodles and wraps and whatnot with them. Sorry for your struggles!

 DJ  7/21/2014

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Made these yesterday. My first attempt, well, they weren't pretty but tasted good! By the end, my crepes were looking a little more like crepes rather than strange shapes. Going to make more today and try your lasagna recipe.

 Wanda C.  7/20/2014

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Obviously I did something wrong. When I tried to flip it, it tore. Ended up with sweet scrambled eggs.

 Deirdre  7/20/2014

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Hi Lynette, I’m sorry … I never know how to answer a question like that. To me, they don’t really taste like much of anything. They’re largely just a texture and container for other things. That said, they’re made of roughly half egg, which suggests that they probably do taste a bit like egg. I don’t see it that way, but if you’re highly sensitive to the taste of eggs, you may notice it … and it may disagree with you. I can’t be sure, one way or the other. <br /><br /> Unknown, ya know? I’ve never tried that! Ultimately, I suspect they would work, but I also suspect the cheese would bleed through and harden on the outside, making a bit of a cheesy crust. I personally enjoy this quality in a quesadilla, but … you may not. It also can suggest the cheese may ooze out and stick to the pan, if you’re not using a non-stick pan. I’d say … it’s worth a shot, but expect some escaped cheese. <br /><br /> Danya, the butter is for the pan, only.

 DJ  7/19/2014

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I'm confused. Does the butter go into the batter, or is it just used to butter the crepe pan?

 Danya  7/19/2014

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Is it possible to use these for quesedillas? Would they be good in a quesedilla maker?

 unknown  7/18/2014

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Is there a strong egg flavor?

 Lynette  7/17/2014

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RoxC, certainly a possibility! Some of it could be the pans. Some could be trying to flip too soon. Some could be lack of practice, etc. Any number of things are possible. A good pan, lower heat, with the right amount of fat, letting the crepes brown and being very careful are all things that will help.

 DJ  7/6/2014

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Perhaps the reason some people are finding that the creeps stick to the pan is because they're not adding the 2tbs of butter that is listed in the ingredients, but mistakenly omitted from the actual method?

 RoxC  7/4/2014

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Hi Joyce, look at my Meat Lovers Lasagna recipe and you'll see it. Works perfectly! Laurie, to freeze them ... you can cool them on paper towels and then put a sheet of parchment or wax paper between each one. Stack them up and wrap the bundle in plastic wrap. This is how every restaurant I've ever worked in has done it. Works quite well!

 DJ  7/3/2014

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Hi - I want to try these, how do I freeze them? want to make a few to try in different applications, but I'm sure it will take a couple to get them right. will double the batch and pay attention to the details.

 Laurie  6/28/2014

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Has anyone used these as a replacement for lasagna noodles?

 Joyce  6/21/2014

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I just have a quick comment on these sticking to the pan. Spray your pan with PAM. You should be able to flip it pretty easy.

 Tami  6/11/2014

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Hi Emily, it's hard to know what to recommend without knowing where the issues are coming from. For one, you need a non-stick pan. If the crepes are sticking to the pan ... there's very little that can be done. One trick is ... when the crepes are clearly browning around the edges, you can pick up the pan and knock it against the side of the stove. This may "dis-lodge" it and allow it to slip and slide around the bottom of the pan. This is a common trick. Once it's sliding around, you can use a plastic spatula to get under it and flip it. You can just flip it with a flick of your wrist (this takes practice and generally results in a dirty floor for newbies). Alternately, you can grab an edge of the crepe with your fingers and gently pick it up and flip it. This is hot, so you need to be quick and careful, but this is commonly how I personally do it. If you can use a spatula to lift a corner up, you can grab the corner and peel it off the bottom and just manually flip it, this way. Again, none of this will matter if the crepes are caked to the bottom of the pan. It all starts with a lightly greased non-porous, non-stick pan. I hope this helps! :)

 DJ  5/31/2014

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How do you turn them without ruining them? All of mine have crumpled or fallen apart! The taste yummy though!

 Emily  5/31/2014

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Hi Unknown! I'm glad you like them! For the record, I consider the sweetener to be very optional, to the point where I almost always omit it. That said, the flavor profile of a corn tortilla is slightly sweet and mixed in with all the other ingredients, I can see it really only benefiting the overall taste! Let me know how batch 2 works for you! ;)

 DJ  5/30/2014

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Holy WOW. I just made these and then decided to make beef enchiladas with them as tortillas.. After tasting the first crepe I thought they might be too sweet to go with beef, onions, green chilies, cheddar cheese and red sauce but I made them anyway. My family said they were the best enchiladas they had ever had! I loved them! Making this again in like... hours? :) Thank you so much!

 unknown  5/29/2014

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Julie Anne, thanks for the tip and link! Rochelle, I personally tried with the cream cheese and didn't personally like the results, but I know a lot of people have tried this to great success. I think it's worth a shot!

 DJ  5/27/2014

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I was just wondering if you could use something in place of the ricotta ( like cottage cheese ) or something .

 Rochelle R.  5/26/2014

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Hanlie, if you can't buy ricotta where you live, you can easily make it from scratch. Here is a recipe that I use all the time: http://livinglavidalowgi.blogspot.be/2011/04/homemade-ricotta-cheese.html

 Julie Anne  5/18/2014

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WONDERFUL, Maria! I'm so glad to hear it! Yep ... these crepes are incredibly versatile! Hard to explain until you've really seen them work their wonders. Try them as an enchilada wrapper some time! :)

 DJ  5/12/2014

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I made these crepes this weekend so I could make a low carb lasagna for my husband who has been craving lasagna since we've been living a low carb lifestyle for the past few months. They worked out awesome for the pasta sheets that they replaced. He was so happy along with the rest of my family who had no idea that it was not my normal pasta sheets. I love to cook and love to reinvent food to our new lifestyle. I just adore your recipes and your amazing website. Keep doing what you do!

 Maria  5/12/2014

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Thanks, Unknown! Welcome! Next time, list your name so I know who to thank! Let me know if you've got any questions!

 DJ  4/29/2014

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I have to say you are my favourite site for AMAZING recipes!!! thank you!! I am on a life long journey of weightloss and you make it exciting with your innovated ideas- thank you

 unknown  4/29/2014

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Danielle, no the sweetener is far from required. In fact, 99% of the time, I leave it out, unless I KNOW I'm planning to use 100% of it for desserts.

 DJ  4/14/2014

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is the sugar substitute absolutely necessary? I am trying to avoid any and all sugar substitutes, in addition to regular sugars (including honey, agave, maple syrup, etc).

 Danielle  4/12/2014

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Misty, I've never tried that, but I've heard from others that this is a good way to go. Thanks for the reminder! I have no doubt that it would work. Pulling it from the pan may be a bit tricky, but ... working delicately, I think it's a great way to go!

 DJ  4/8/2014

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This is my second time making these. I wanted lasagna type noodles so I poured batter into a jelly roll sheet pan. I baked at 350 for 10 mins. They turned out great. I ended using them in shrimp alfredo instead of lasagna but even my picky husband liked it!

 Misty  4/8/2014

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Hi Hanlie, you can give it a try. I've heard from lots of people that liked it and have substituted it, just fine. I tried it once a long time ago and didn't like the results, but ... I'd say it's worth a try. Give it a shot!

 DJ  4/6/2014

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Not so much a comment, than a question. Can the ricotta cheese be substituted with cream cheese? I'm asking, because I live in China, and I've never seen Ricotta cheese here.

 Hanlie du Plessis  4/6/2014

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Some fun ideas, Stephanie. I LOVE these things. Glad to see them getting some use out there! :)

 DJ  3/29/2014

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I tried these with my homemade, part skim, whey ricotta. These are amazing! Thank you. The test batch was used for dessert type crepes with berry sauce. Tomorrow night, planning savory salmon broccoli crepes. Looking forward to it!

 Stephanie S  3/27/2014

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Hi Beth, there are lots of videos on crepe making on the internet. Maybe watch a few of them to understand the method. They should be very flat. They are delicate, especially when fresh and hot, but ... they should be like very thin pancakes. Don't lose hope! They're worth practicing. Keep trying!

 DJ  3/24/2014

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Mild pain in the neck? That's putting it mildly! Gonna keep trying, but I'm afraid my enchiladas are going to turn into a casserole instead. No way to roll up these...um. not so flat creeps (yes, creeps...LOL)

 Beth  3/24/2014

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My pleasure, unknown. Glad you enjoyed them! :)

 DJ  3/24/2014

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Amazing treat! I was so sick and tired of the same old! I was able to whip these up without a trip to the grocery store and even impressed my husband with this delicious treat! Thanks so much for sharing! :)

 unknown  3/22/2014

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Awesome! Glad to hear it, Nicole. Also good to see it works with cream cheese. My experiment failed, but this was a long time ago. Perhaps I should give it another shot! Thanks for sharing!

 DJ  3/9/2014

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These were awesome. I did not have ricotta so I subbed 1/2 cup of cream cheese. Worked perfectly after I got the hang of cooking them ( I destroyed 2 crepes trying). Stuffed them with strawberries and fresh whipped cream plus a drizzle of sugar free chocolate syrup..delish!

 nicole  3/9/2014

 (Reply)

Stephanie, I'm honestly not sure! I suspect it would work, but ... can't say for sure. Maybe try a half batch and do a tiny experiment. I'm pretty confident it would be fine and quite tasty, but ... having not personally done it, I can't fully vouch for it. Please let us know if you try it! Thanks! :)

 DJ  2/18/2014

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Can I do these with part skim ricotta? I make part skim mozzarella, then make whey ricotta. Hoping this might work...have you tried it?

 Stephanie S  2/18/2014

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Hi Michelle ... I don't know which recipe you meant to comment on, but ... whatever you were up to sounds delicious! :)

 DJ  2/16/2014

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OOP! I just realized I posted my previous comment to the wrong recipe! My apologies!

 Michele  2/16/2014

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Yummy! I had almost all of the ingredients, so I substituted with what I had--no preservative bacon instead of sausage, only had 3 eggs so I added 3 liquid egg whites and 1 cup "Mexican cheese" for mozzarella and cheddar. DELISH!

 Michele  2/16/2014

 (Reply)

Cindy! Thank you for sharing that. I've had lots of people ask about cream cheese. The one time I tried it, it didn't work. Maybe a touch of almond in the blender was all that was needed. I'm glad this inspired you into something tasty (and ketosis friendly!)

 DJ  1/28/2014

 (Reply)

Hmmmm, positively wonderful. Used cream cheese since thats what I had and as per previous post, used 1 oz cream cheese to one large egg. I did add a tablespoon of almond meal and omitted the sugar entirely. Threw it all in my blender and let it blend till very smooth and cooked on a med/high heat in a sautee pan that was "painted" with coconut oil. I buttered it than sprinkled a bit of cinnamon, rolled it up and had instant french toast sticks! Can't wait to experiment with them for other things. The best part? 2 hours after I usually eat a new food like that I check to see what it did to my ketosis. This did NADA! Very, very happy dances!

 Cindy  1/26/2014

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Angel, crepes can and do take a bit of practice before they start looking "perfect", but ... I've always enjoyed the pursuit! ;) Thanks for the kind words!

 DJ  1/22/2014

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These are for sure one of the niceist receipes I have ever tried. Their tast is super great. Their shapes didn't turn our as nice as the ones in the picture, but with some practice I believe they will look better Thanx for sharing

 Angel  1/22/2014

 (Reply)

Hi Courtney! Yes, it sounds like your pan isn't the right pan for the job. However, I don't know that you need to purchase a crepe pan, either. Get something that has multiple purposes, so that it gets more use than just the occasional crepe. I'd suggest a 9 to 10 inch non-stick sauté pan. This has a higher rim, so you can use it for stir frys and eggs and what not. It's very slightly harder to turn over, as a crepe, but it's really quite easy once you get the hang of it. I usually just go to the grocery store and purchase whatever cheap non-stick pan they've got on sale and then I treat it like a baby for about a year. I keep it constantly wrapped in towels and never touch metal to it and I only ever wipe it out with towels. Inevitably it gets a ding somewhere ... and I wind up buying a new one a year later, but ... I'm ok with that. They're generally pretty cheap! :) Good luck!

 DJ  1/13/2014

 (Reply)

Hi DJ! I just could not get these to work...despite my efforts and obsession! I am wondering if you could help me figure out what I did wrong... I used a small cast iron pan ( is that the issue maybe) plenty of butter and med-low heat. Poured a scant 1/4 cup...after (literally) 6 minutes..still wont budge. Had to scrape off. Tried 3 times...same results. Was really hoping to be able to make these work. Do you think it's best to just buy a crepe maker?

 Courtney  1/12/2014

 (Reply)

Cici, I'm glad you liked them so much! I've used them for enchiladas many times and have received loads of compliments (even photos) from others saying what a great enchilada wrapper they make. Check out my Pizzachiladas for a different twist!

 DJ  1/9/2014

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I just made your fabulous Ricotta Crepes & they are just that, FABULOUS! I have made other low carb crepes/tortillas but these are head and shoulders above all others. These are not just an adequate alternative they are as good as the wheat-ful version. I used the crepes to make manicotti, which was fantastic. Using your recipe & an 8" skillet I was able to make 12 stuffed crepes. 6 I served for dinner & 6 I put in a ziplock bag in the freezer for later. I am so impressed with this recipe - I can't wait to use it to make enchiladas!

 Cici  1/9/2014

 (Reply)

Hi Unknown, I just swapped the font to a more standard face and color. My oldest recipes still have the old font. When I think about it, I try and update it. Thanks for the reminder! Yes, though, you're correct about the crepes. Good for any meal and any number of additions can change them from something suited to an Indian tasting flavor profile, or one that is decidedly breakfasty! Thanks for weighing in!

 DJ  1/4/2014

 (Reply)

hard to read comments, in the orange font.. some of us have "old eyes"... you could also add turmeric, ginger, ginger or cayenne pepper dependng on what you use the crepes for.. have been making crepes for 60 years as breakfast, snacks, lunch or dinner and sweet for dessert, with strawberries and whipped cream. Of course now that I am changing eating habits I have changed some of the ingredients... but have used ricotta for years.

 unknown  1/4/2014

 (Reply)

always looking for a delicious, satisfing breakfast recipe ...having this one later mmmmm

 carla prasad  12/15/2013

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Really loving these!! Made a double batch and am eating some right now. I re-warmed them with butter, sprinkled with Swerve and lots of yummy cinnamon, and rolled them up. I will definitely be making them again. Thanks for another great recipe! --n

 Nat  11/2/2013

 (Reply)

DJ, you said you tried them with cream cheese and it didn't work well? I'm curious, what happened? Actually, I have been making this recipe for years and have only used cream cheese. LOL! Perhaps I should try ricotta to love them even more? Anyway, I use a blender to beat the eggs and then add softened cream cheese (the ratio is 1 oz cream cheese per every 1 egg). I usually do not add sweetener of any type, that way I don't have to worry about sweet versus savory when using them. With only the cream cheese and egg, these crepes are very thin as you described. But sometimes I will add ground chia seed or flaxseed meal (about 1/4 cup to a 4-egg recipe). After blending all that together, if you let it sit for a few minutes, the batter thickens to a consistency that works really well in my waffle maker. Just one more tip!

 Rhonda  10/30/2013

 (Reply)

The trick to these is to use a fire hot cast iron pan with a tad of butter melted every couple of crepes. Doesn't take them long to cook at all and they brown up perfectly. The first one is always the lightest as the pan needs to season a bit to get them just right. :)

 Corinne  10/30/2013

 (Reply)

I've made these many times, but I use 3oz. Softened cream cheese instead of ricotta. LOVE them! Perfect with fresh fruit.

 Heather  10/30/2013

 (Reply)

I used an 8 inch pan so next time I'll use a 10 inch. But they held up great in the fridge, reheated very well. But I wanted to clarify by blending, did you mean blend by hand or immersion blender? I used my immersion blender after I lightly best the eggs. Thank you!

 Kelly  10/24/2013

 (Reply)

Hi Kelly, glad you liked them! Yep, it's tough to know exactly how many they make. You might make them thicker than I did (mine are SUPER thin!). You may also be using a larger pan, which would require more batter. In any event, it sounds like you were happy with the results! YAY!!

 DJ  10/24/2013

 (Reply)

I ended getting only 5 crepes. It was my first time making them so I think I added more batter to each batch. I only put in half the sweetener because I'm using a sweet filling for them. I used two pans to start and finish. Worked out great for my first go at them.

 Kelly  10/24/2013

 (Reply)

I found a quicker way to make them. Have another skillet that is hot and lightly buttered and instead of flipping the crepe over in the first pan, flip into the second pan and start the next crepe while this one is browning. I have my waxed papers all cut and ready and standing by. My father taught me how to make blintzes in the 1940's during WW2.

 Barbo  8/3/2013

 (Reply)

Heyo Jazz and Galveston Gal! I'm glad you both liked them! Jazz, I've been making crepes for well over 20 years. The method you describe is about perfect. Normally, I do about 3 or 4 pans at a time, and just get into a ryhthm. The first ones almost always turn out wrong. It's just something I've grown to accept. It takes a bit of tweaking to get the heat right, but once everything is "as it should be", then it's almost a zen-like process of wiping, filling and flipping! I LOVE making crepes! Galveston Gal, if you come upon any interesting tricks, please let us know! Thanks!

 DJ  7/5/2013

 (Reply)

Just made these....THANK YOU ! ! ! Will make/tweek these for my low carb tortilla from now on. I prefer to stay wheat free...every time I buy/eat a tortilla from the store, it causes cravings and I 'fall off the Low Carb Wagon'. Low Carb has been the only success/enjoyable way for me to eat/loose weight. Yes, Low Carb Friends has been part of my success as well. Sharing/journaling is key to long term maintenance...Keep Calm + Carry On. Thank you for your site...you are an inspiration! ! !

 Galveston Gal  7/2/2013

 (Reply)

HI DJ I just made a double batch - they are fantastic. There is a bit of a learning curve with pan heat/how much batter/how to flip, but once you have that down they go fairly quickly. A few tips that worked well for me: -go lower on the heat rather than hotter -in between crepes, I took the pan off the heat, swiped the pan with a paper towel, added more butter, and added the batter, then returned to the heat -really let the first side set well,if you try to flip too early they will fall apart -the 2nd side always seems to cook more quickly than the first side. The first few that I made that wrinkled or fell apart, I dusted with cinnamon and sprinkled with sugar free syrup. DELICIOUS Thanks for posting!

 Jazz  6/29/2013

 (Reply)

Hi Sandy. Sorry about the delay. Hopefully you check back! Honestly, I've never used egg beaters, but it's my understanding that they work like eggs. My suggestion would be to make a small batch, like a 1/4 batch and test it. I feel confident it will work, but ... I'd really suggest testing it, just to be on the safe side. If you try it and it works (or if it doesn't!) please report back! Thank you!

 DJ  6/12/2013

 (Reply)

Do you think it would work with egg beaters? I know 1/4 cup of egg beaters equals 1 egg so maybe 1 cup of egg beaters in place of the 4 eggs? Thanks so much!

 Sandy  6/9/2013

 (Reply)

Thank you, Cathie!

 DJ  6/6/2013

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I tried the recipe with cottage cheese and worked out well although I need some practice making crepes I ended up with about eight on the smaller side thanks for the recipe

 Cathie in Ut  6/6/2013

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Yep it helps. Thanks!

 Fran  5/11/2013

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Hi Fran, I should probably do some reading up on "best practices" for storage tips. Regarding the crepes, I store them in frozen paper towels, because it's what I cool them on. They do create a lot of steam when they're hot and fresh. The paper towels help absorb some of that moisture. Then, because they're there, I roll them up in it and place in a large ziploc or plastic wrap tube and throw in the fridge or freezer. It's not a well-thought-out plan, it's just what I do from habit and making use of the things in my kitchen. Wax paper isn't something I've ever really owned, for whatever reason. That said, once they're cool, in restaurants, it's QUITE common to stack them between parchment paper squares, wrap them like a cube and freeze the block. These crepes aren't as fragile as you might think. They definitely don't stick to the paper towels. Shelf life? I'd say ... 5 days? I've never had one go bad. I cannot think of a single instance where they'd turned foul. I want to say a week, but ... any more than 3 or 4 days and they get tossed in the freezer. Sorry about the wishy-washy response. I hope some part of it helps!

 DJ  5/11/2013

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You said you froze these between paper towels. Why paper towels and not wax paper? When they thaw on the paper towel, they don't horribly stick to the paper towel then? How long would you guesstimate the shelf life to be in the fridge? I know, a lot of questions, thanks in advance. I'm all about making things ahead and keeping them on hand to save future steps.

 Fran  5/11/2013

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You said you froze these between paper towels. Why paper towels and not wax paper? When they thaw on the paper towel, they don't horribly stick to the paper towel then? How long would you guesstimate the shelf life to be in the fridge? I know, a lot of questions, thanks in advance. I'm all about making things ahead and keeping them on hand to save future steps.

 Fran  5/11/2013

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Thanks, Tawana! Glad you liked them! Yep, sweetening them up, a bit, will definitely work to resolve any sweet tooth issues. I hadn't thought about eating just the batter. I'm a bit weird with raw eggs, but ... that's just me! Thanks for your comment! :)

 DJ  4/19/2013

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I just finished making these and LOVED them!!! I was kind of full after the first one. I am not sure if anyone else thought this but I added some Equal packs to the batter and the batter was DELICIOUS!!!! It tasted like a shake. I am REALLY considering just making the batter and that's it. I mean two batters. One for the crepes (that I will now put in my lunch bag as nice snack) and one to drink.

 Tawana  4/19/2013

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Hi Britbird! Yes. The second line actually states to heat a buttered pan. Let me think about a better way to rephrase that. You got it, though! :)

 DJ  2/5/2013

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In your ingredients, it states butter, but is not included in the mixing, is the butter just to fry the crepe in?

 britbird  2/5/2013

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Hi Mary, I have tried it with cream cheese. It did NOT work. I was actually quite surprised! On Facebook, I was asked if I'd tried it with Cottage Cheese. I haven't tried it with Cottage Cheese, but am now curious. If anyone tries it with Cottage Cheese ... let me know how it turns out!

 DJ  1/7/2013

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Have you ever tried making these with cream cheese instead of ricotta. (I seem to more often have cream cheese on hand)

 Mary Schenten  1/7/2013

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Have you ever tried making these with cream cheese instead of ricotta. (I seem to more often have cream cheese on hand)

 Mary Schenten  1/7/2013

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Hi Nancy, I have frozen them, but I usually just refridgerate them. I freeze them between paper towels, in a large flat ziplock bag. They hold up well. I thaw in the fridge. I have heated them and they soften, somewhat. I don't have a microwave or toaster oven, but I heat them in a pan, on the stove (just a quick flash). They edges dry out and crack a bit, but that's not much of a problem for me. They are quite good! Simple and basic. It's more about what you put in them.

 DJ  9/28/2012

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Have you tried freezing them? And if thawed in the frig, do they still hold up? How about warming them? Do you warm them in the microwave or a toaster oven? Thanks, they look very good.

 Nancy  9/28/2012

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Yep! I agree, a little orange zest and orange oil would be a really nice complement. As would some cinnamon and nutmeg. Or, perhaps ... chili flakes and rosemary! I love these things and am not sure why I got out of the habit of making them. They're induction friendly and SUPER versatile. In the early stages of my weight loss, these seemed to become my main bread replacement. Again, sorry for the confusion. Thanks for pointing it out!

 DJ  9/5/2012

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Thanks for letting me know that I am not going crazy (or if I am, that this recipe was not a symptom of it! :) ). By the way, these are absolutely delicious. I added 1 Tablespoon of Truvia to the batter, and they browned beautifully. I am thinking some orange zest and a touch of orange extract would be great additions, too.

 Eric  9/5/2012

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I'm so embarrassed! You are correct. I just did a little impromptu math and agree with you. This recipe, as written, would make about 1 1/2 cups worth of batter, for a total of about 6 to 8 crepes, as opposed to 16. I will fix the servings size! This is one of my oldest recipes, and I took my notes at their word. I tend to use about 3 tablespoons of batter when I make these and am guessing that 16 crepes would be a double batch (8 large eggs and 1 cup of ricotta). I'm VERY sorry for the confusion and will fix this recipe, ASAP! I'm going to average it to "7" crepes ...

 DJ  9/5/2012

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I just made a batch of these, and am confused: I could only get 6 crepes, using a 1/4 cup measuring cup. With 1/2 cup ricotta, and 4 eggs, it is hard to see how there could be enough batter to make 16 crepes. At 1/4 cup per crepe, you would need 4 cups batter total. Should there be, perhaps, more ricotta?

 Eric  9/5/2012

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