Feel great, be healthy


Blueberry and Ricotta Crepe




  • 1 large egg
  • 1 tbsp of cream
  • ¼ tsp of Splenda® or Natvia
  • 3 drops of vanilla essence
  • 1 tsp of oil
  • 100 g ricotta cheese
  • 1 handful of fresh blueberries


  1. Mix egg, cream, sweetener and vanilla essence in a bowl. Pour mix into a well-oiled non-stick frying pan and swirl to coat pan.
  2. Cook at medium to high heat until the top looks dry; flip over and cook for a few more seconds. Place on a plate and fill with ricotta and half of the blueberries. Ricotta can be sweetened with a little sweetener if desired. Garnish with the remaining blueberries before serving.
You've got to get up every morning with determination if you're going to go to bed with satisfaction George Horace Lorimer