Lemon Ricotta Crepes with Blueberry Sauce

This recipe was inspired by a cooking show my husband was watching when I happened to walk into the room. The original Layered Crepe Cake with Blueberries and Ricotta Cheese from Hubert Keller looked like it would easily convert to low carb. The first time through I made it in the layered cake form, which was fun and looked neat, but it was a lot of work for no real added value.

Makes six 5-inch diameter crepes

Cheese Filling:
1-1/2 cups ricotta cheese, at room temperature
5 ounces mascarpone cheese, at room temperature
6 packets Splenda
zest of 1 lemon

Place all ingredients in a food processor and process until smooth.

Blueberry Sauce

Crepes:
2 eggs
2 tablespoons butter, melted
2 tablespoons coconut flour
1/4 cup cream
1/4 cup water

Make the crepes last or keep them warm in an oven. Combine eggs and butter. Whisk in coconut flour, then cream and water. Heat 1/2 teaspoon of coconut oil in a small non-stick frying pan. Pour in enough batter to create a thin layer over the bottom of the pan. Cook until the crepe will move in the pan, then flip it to the other side and cook until golden.

Assembly:
Place a crepe on a plate. Spread 1/4 cup of cheese mixture down the center of the crepe. Fold both sides over the cheese. Spoon 1/4 cup of blueberry sauce over the stuffed crepe and serve.