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1/2 cup ricotta cheese (stats are for Part-Skim / lowfat)
4 eggs
1/4 cup flour
3 tablespoons milk
Pinch of salt
.
In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, milk. Allow to sit for 15 minutes.
Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and immediately swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will be have a very slight golden color. If it’s too dark, lower the heat.
(If you are a new crepe-maker, these can be next to impossible to flip and they don’t need to be.) Gently loosen the edges with a spatula and slide out of the pan onto a plate. Very lightly spray the top with vegetable spray – this way you can stack them on top of each other.
Lightly coat the pan with cooking spray before each crepe. Proceed with above directions until batter is gone. Allow the crepes to cool to room temperature and then wrap the plate tightly with plastic wrap. These keep well in the fridge – unfilled – for several days.
Since these are so moist, letting them sit uncovered for a half hour or so will help them get that dry, ‘lacy’ edge.
Makes approx 12 crepes.
Per Crepe: Calories 57; Protein 4 g; Fat 3 g; Carb 6 g; Sugar 1 g; Sodium 35 mg