All purpose crepes

Ah, Pinterest….   My newest addiction!  It’s a wonderful resource full of stuff on any topic you may be interested in (or not!)  Be warned, though, the hours will pass by without you noticing!  I’ve had to carefully ration my Pinterest intake or else I would get nothing done…

Having said that, if you are looking for recipes, its the place to go.  Just type in what you want and off you go…  I came across this recipe for low carb crepes – these can be used as crepes, tortillas or even sliced into ribbons and substituted for pasta.  They are grain free and low carb which means I can happily eat them without the resulting belly bubbles I get with wheat based recipes.

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The end result – the green bits you can see are chives.

ALL PURPOSE CREPES

  • 4 large eggs
  • A pinch of salt
  • 2 tablespoons butter, melted
  • ½ cup ricotta cheese

Add all ingredients into a blender, and pulse until well combined.

Add enough batter to a well greased, non-stick frypan, to form a thin crepe (make sure you tilt the frypan to coat the base evenly).  Cook until you see the edges start to brown, and carefully flip over to cook the other side.

The original recipe calls for 2 tbsp of fake sugar (e.g swerve, stevia) but I can’t stand the taste of them, so just don’t bother.  I usually use these as a savoury item, so its not needed.

All ingredients mixed in a blender
Blending away!!
Mixture cooking in the frypan
Into the frypan – I flip these very carefully! using my fingers as the spatula tends to tear them apart.

I use quite a small frypan for this – which works quite well as I have a tiny little pie dish that they fit into perfectly.  So far I’ve used the crepes to make mexican tortilla pie and the chicken and ricotta crepe stack in the pic below.  Next up – lasagne!

I’ve also done ricotta crepe rolls – drizzled with just a little bit of fresh honey – delicious!!!

Chicken and ricotta crepe stack
Chicken and ricotta crepe stack
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Ricotta & pea tarts

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I tried these out at our work Melbourne Cup lunch – they went down a treat!

These are very easy to make and delicious…

Ricotta & pea tarts

2 sheets frozen shortcrust pastry, thawed  (puff pastry works well too)

300ml thickened cream

3 eggs, at room temperature

2 teaspoons dried basil

200g fresh ricotta

1/2 cup frozen peas

1/4 cup freshly grated parmesan

Mixed salad, to serve

Preheat oven to 200C.  Grease 8 holes of a texas muffin pan.  Cut each pastry sheet into quarters (squares).  Carefully press squares into prepared holes in tray.  Gently roll down the pointed corners of the pastry to form a neat edge.  Whisk cream, eggs, basil and ricotta in a jug.  Season with salt and pepper.  Stir in frozen peas.  Spoon mixture evenly into the pastry cases.  Sprinkle tops with parmesan.  Bake for 15 mins or until golden brown and just set.  Stand for 5 mins in pan.  Serve warm with salad.

 

Spinach and ricotta tartsvariation – Spinach and ricotta

Here’s a variation I tried…

I used low-fat cream and ricotta and replaced the peas with some frozen spinach.  They turned out really nice and tasty – just a lighter texture.  I froze them and often have one for breakfast.

The side salad is simply rocket with beetroot and some parmesan cheese.