Egg Crepes with Whipped Ricotta

2 eggs
2 tbsp coconut milk
1 tsp fresh oregano, chopped
1 tsp fresh parsley, chopped
½ tsp fresh chives, chopped
½ tsp olive oil
Salt & pepper to taste

½ tbsp cream cheese, softened
1 tbsp ricotta cheese
1 tsp coconut milk
½ tsp honey
1 tsp olive oil
Zest of 1 lemon



Calories: 270    Fat: 16g    Carbs: 9g    Protein: 20g


Prepare the Filling

In a stand mixer bowl, mix the cream cheese, ricotta cheese, and coconut milk. Beat for 3 minutes or until smooth.

Remove the bowl from the mixer and mix in honey, lemon zest, olive oil, and black pepper. Keep aside.

Prepare the Crepes

In a bowl, mix together the coconut milk, eggs, oregano, thyme, chives, parsley, salt, and pepper until well combined.

In a non-stick pan, heat the olive oil over medium heat. Pour the egg mixture from the bowl in to the pan. Swirl the pan around to give the eggs an even layer.

When the edges are set, tip the pan and swirl the pan again. Once eggs are set, remove from the pan by sliding gently onto a plate.

Take whipped ricotta filling and spread into the crepe.  Fold the crepe and serve immediately.

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