These aren't crepes like pancakes, but more like LC tortillas - a replacement for tortillas for burritos or wraps. You could even use them to replace tortillas in enchiladas. They hold up really well. These are good, but more work than I want to put into a weeknight meal. Definitely something I will be making on the weekends to have during the week though. Be sure you place a paper towel between each one as they come out of the skillet and store them in a tightly sealed ziplock bag in the refrigerator or freezer.
1/2 cup ricotta cheese, whole milk
4 large whole eggs, beaten
2 tablespoons Splenda
pinch of salt
2 tablespoons unsalted butter
Add cheese, eggs, Splenda, and salt to a blender or food processor and combine until smooth. Heat a lightly buttered Teflon skillet over medium-low heat. Add 1/4 cup of batter to the skillet, and tilt so that the batter covers the bottom of the entire skillet. Once the edges begin to curl and turn brown, flip. Cook the other side until done.
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