Crepe – ricotta crepe pillows
I love crepes. I always did, but since they are usually made with grains, I stopped eating them. Almond flour or any kind of other nut flours didn’t do the trick.
But then I found a recipe that, with some modifications, worked really well. They are super easy to make and you don’t need to use any kind of sweetener. Just four ingredients do the trick.
My mom always made too many crepes, so we were left with about ten additional crepes. Or maybe she did it on purpose because the following day they were much better. They can wait for a day or two and you just heat them and they are so delicious…
Recipe for Crepe – ricotta crepe pillows
- 1 banana
- 1 egg
- 1 cup of tapioca flour
- 1 cup of coconut milk
- 3 tbsp. of coconut oil for pan
- Filling for 8 crepes:
- 1 cup of ricotta cheese - about 100 grams
- 1 cup of sour cream - about 100 grams
- 2 eggs
- 3 tbsp. of coconut sugar or honey
- 3 tbsp. of butter
For crepes – mix all ingredients (except coconut oil) together until silky smooth. Bake one at a time and try to make as thin as possible. That won’t be hard to do. Tapioca flour has a lot of elasticity so they won’t break easily…
For ricotta pillows – Whisk eggs with coconut sugar or honey in a bowl and add ricotta and sour cream. Don’t mix it with mixer or food processor because ricotta will turn liquid and we want it to stay firm. Carefully mix eggs with ricotta, so it stays firm.
Preheat the oven to 220 degrees Celsius.
Butter the baking dish. Take each crepe, fill it with a generous tbsp. of filling, and fold it. Place them on baking dish close together and spread the rest of the filling on the top. Bake them for about 15 minutes, untill the top is golden brown. These are so delicious.
- no grains
- no sugar