|Melted butter||3 Tablespoon , divided|
|Whole milk ricotta cheese||15 Ounce (1 Container)|
|Granulated sugar substitute||1 2/3 Tablespoon , divided (1 Tablespoon Plus 2 Teaspoon)|
|Ground nutmeg||1/8 Teaspoon|
|8 inch crepe||8|
|Sliced fresh strawberries||1/2 Cup (8 tbs)|
|Sour cream||1/4 Cup (4 tbs)|
1. Preheat oven to 350°F. Brush 1 tablespoon butter over bottom of 13x9-inch baking dish.
2. Combine cheese, 1 tablespoon sugar substitute, vanilla and nutmeg in food processor; process until smooth. Spoon scant 1/4 cup mixture onto center of each crepe. Fold outside edges of crepe over filling; roll up from bottom. Place crepes, seam side down, in prepared dish. Brush remaining 2 tablespoons butter over crepes. Bake uncovered 18 to 20 minutes or until hot.
3. Meanwhile, combine strawberries and remaining 2 teaspoons sugar substitute; set aside at room temperature. Transfer crepes to serving plates; top with strawberries. Serve with sour cream.