Low Carb Crepes by Josef Brandenburg:
2 eggs 1g net carb
¼ cup ricotta cheese 2g net carbs
2 tbsp Splenda (optional) .6g net carbs
1 tsp cinnamon
½ tsp vanilla extract .5g net carbs
1. Turn the heat to medium high under an oiled or buttered skillet. Wisk all ingredients together.
2. Drop spoonful into skillet and very quickly roll skillet in hand to get the batter to spread out. Brown, flip and finish cooking the second side – each crepe only takes about 60-90sec to cook.
Makes 2 serving @ 2g net carb per serving
I also found his explanation of why just the ricotta and eggs are enough for the whole lot to bind together:
"Proteins (like gluten) are made up of very long strings of amino acids. The specific amino acid that creates a di-sulfide bond is called “cystine.” Cystine is one of only two amino acids that has sulfur in it, and the only amino acid that can create a di-sulfide bond.
Ricotta and eggs are packed full of protein. A lot more protein than is in flour. To get the di-sulfide bond all you need is for two cystine amino acids to be next to each other in the mixture.
If you have a bowl full of high protein, liquid food, I think that the odds a very good that you will have a lot of cystines sitting next to each other and sticking to each other. (S-S)"