Wheat-free Egg Crepes

These can be used for any recipe that calls for crepes made with wheat flour.

You can also flavor these crepes with any natural flavorings (such as almond or orange) or any liquors (such as brandy, amaretto, or grand marnier) instead of or in addition to the vanilla.

makes 4 crepes

egg crepes 2 large eggs
2 tablespoons cream (milk substituted will lower fat, but raise carbs)
2 teaspoons oil or melted butter
1/2 teaspoon vanilla
about 1 tablespoon butter for the pan

1. Whisk all the crepe ingredients together in a bowl, then pour into a measuring cup. Make note of the amount of liquid and divide by 4 (you'll need to do this each time because eggs are different sizes).
2. Whisk all the ricotta filling ingredients together in a separate bowl. Taste for sweetness and adjust, then set aside.
3. Heat a 8- to 10-inch pan to medium heat and melt about a teaspoon of butter in it. Brush the butter around with a pastry brush, or swirl the pan around so the entire surface is covered.
4. Measure one-quarter of the batter, put it in the pan, and swirl it around to make a very thin layer.
5. Cook the crepe over medium heat until the top looks dry.
6. Fill with your choice of filling and serve.

    Variations: • Crepes with Butter and "Sugar" • Crepes with Fruit Spread • Crepes with Cinnamon "Sugar" • Souffle Crepes • Lemon Curd Crepes with Fresh Berries • Chocolate Raspberry Crepes