South Beach Style Flourless Tortilla Crepe

Submitted by Chef DRAN

"I tried the South Beach pancakes and am now determined to come up with a crepe/tortilla that I can use to roll my lunch meat and lettuce, etc. in for lunch. Tried it out today - I like it so far. Please try this out when you can and let me know what you think!"

 

• Ready In: 35mins
• Ingredients: 3
• Yields: 4 crepes
• Serves: 4

ingredients

• 3 eggs
• 6 tablespoons part-skim ricotta cheese
• herbs (I used Tastefully Simple's Spinach and Herb mix)

directions

1. Blend all ingredients with a submersion blender or in a blender (this helps break down the grainy bits of ricotta.
2. Heat a non-stick 8" skillet over medium-low heat (I used Calphalon's crepe pan).
3. Spray with Pam.
4. Pour 1/4 of the mix into skillet - turn pan until coated.
5. Cover for 2 minutes (this helps to set the top a bit and makes flipping easier).
6. Check crepe to see if bottom is browned.
7. Flip when slightly brown.
8. cook another 1 - 2 minutes.
9. Move to a baking sheet lined with silicone baking mat and into a 200 degree oven for 10 minutes.
10. Flip and bake another 5 - 10 minutes move to a cooling rack - cool completely.
11. These make a nice roll up - but don't fill too much - they'll break!