Yay! Just came across a pasta recipe that is low carb...I miss my pasta!
Can't wait to try this out, looks very easy!

Now this makes 6-8 crepes, that you can slice into whatever shape you want.

Ricotta Crepes (pasta)

Ingredients	Calories	Fat	Protein	Carbs	Fiber	SA's	Net Carbs
1/2 cup (124g)  ricotta cheese, whole milk	216	0	14	4	0	0	4
4 large (200g)  whole eggs, beaten	286	20	26	2	0	0	2
2 tbsp (24g)  'Swerve' or other sugar equivalent (optional) ( Buy Now)	0	0	0	2	0	2	0
pinch of salt	0	0	0	0	0	0	0
2 tbsp (28g)  unsalted butter	200	22	0	0	0	0	0
Totals (of 7 Servings):	702	42g	40g	8g	0g	2g	6g
Per Serving:	100.29	6g	5.71g	1.14g	0g	0.29g	0.86g *

Method:

1. Add the ricotta, eggs, sugar equivalent and salt into a blender. Blend, until combined and smooth. Set aside.
2. Heat a lightly buttered crepe or Teflon pan over medium-low heat.
3. Depending on the size of the pan, add just short of ¼ cup of batter to the pan, and spread it evenly. If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake.
4. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side. Repeat this processes, placing each completed crepe on a paper towel.
5. Serve hot, or layer between paper towels and refrigerate or freeze for later use.

Enjoy!!!

Christine