| |
| INGREDIENTS |
| 1 cup |
flour |
| 1½ cups |
nonfat milk |
| ½ cup |
egg substitute |
| ¼ cup |
sugar |
| ½ tsp. |
vanilla |
| 1 dash |
salt |
| 16 oz. |
1% low-sodium cottage cheese |
| 8 oz. |
⅓-fat cream cheese |
| 1 lb. |
fresh strawberries, sliced |
|
|
|
| RECIPE |
- Whisk together flour, milk, eggs, sugar, vanilla, and salt until smooth.
- Heat a 6-inch nonstick skillet with low sides or crepe pan over medium heat.
- Spray lightly with cooking spray and remove from heat.
- Add ¼ cup of crepe batter to pan while rotating to make a thin layer of batter on bottom of pan.
- Return to heat. Cook until edges of crepe begin to turn light brown and appear dry. Using a spatula gently lift one edge and flip.
- When the other side is light brown (it won’t take long), invert pan over paper towel. Crepe will drop out.
- Continue this method until all batter is used. Cover loosely with kitchen towel to keep warm.
- To make cheese filling, place cottage cheese and cream cheese in blender or food processor. Blend until smooth. Add sugar and vanilla to taste.
- Spoon cheese mixture down middle of crepe, fold side over and place seam side down on plate. Top with berries and sprinkle with powdered sugar, if desired.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 crepes
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
440 |
|
| Total Fat |
14 g |
|
| Sodium |
370 mg |
|
| Total Carbohydrates |
50 g |
|
| Fiber |
3 g |
|
| Protein |
30 g |
|
|
|
