This recipe is from Taste of Home as well, however I’ve been dying to make crepes since I saw it on one of my favorite cooking shows recently. My grandmother always made them for us when we were younger, I’d love my daughter to try them as well! Plus I like how they “healthified” it already, the nutritional value isn’t so bad!!
- 6 tablespoons fat-free milk
- 6 tablespoons egg substitute
- 1-1/2 teaspoons butter, melted
- 1/2 teaspoon vanilla extract
- 6 tablespoons all-purpose flour
- 6 ounces fat-free cream cheese
- 3 tablespoons plus 6 teaspoons fat-free caramel ice cream topping, divided
- 2-1/4 cups reduced-fat whipped topping
- 1-1/2 cups fresh raspberries
- 1/3 cup white wine or unsweetened apple juice
- 3 tablespoons sliced almonds, toasted
- In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour.
- Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between.
- In a small bowl, beat cream cheese and 3 tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.
- In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds. Yield: 6 servings.
Nutritional Facts 1 serving equals 206 calories, 6 g fat (4 g saturated fat), 5 mg cholesterol, 227 mg sodium, 25 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.
Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate for 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)