In a mixing bowl, stir together ricotta, sugar, cocoa, amaretto and orange zest. Beat egg whites until foamy and light peaks barely form.
In a non-stick pan, heat olive oil over medium heat. Pour 2 tbsp. egg whites into pan and swirl as if making a crepe. Cook 1 minute on first side and cook 20 seconds more. Continue until egg whites are done.
To assemble, place 1 tbsp. ricotta mixture in center of each crepe. Fold over and back to form an omelet shape. Sprinkle with powdered sugar or cocoa and serve.
Instructions
In a mixing bowl, stir together ricotta, sugar, cocoa, amaretto and orange zest. Beat egg whites until foamy and light peaks barely form.
In a non-stick pan, heat olive oil over medium heat. Pour 2 tbsp. egg whites into pan and swirl as if making a crepe. Cook 1 minute on first side and cook 20 seconds more. Continue until egg whites are done.
To assemble, place 1 tbsp. ricotta mixture in center of each crepe. Fold over and back to form an omelet shape. Sprinkle with powdered sugar or cocoa and serve.
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