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Crepes:
3/4 cup fat free milk
1/4 cup liquid egg substitute
1/2 tsp. honey
1/2 cup whole grain pastry flour
Filling:
1/3 cup fat free cottage cheese
1/3 cup low fat plain yogurt
1/2 tsp. honey
1/2 tsp. vanilla extract
1 cup pitted dark sweet cherries
To make the crepes: In a medium bowl, whisk together the milk, egg substitute, and honey. Whisk in the flour just until smooth.
Cover and let stand at room temperature for 2 hours. (This allows the flour particles to swell and soften to produce lighter crepes.)
Coat a small nonstick skillet with cooking spray. Place over medium heat until a drop of water sizzles and evaporates upon contact.
Ladle in about 3 tbsp batter and swirl it around to coat the bottom of the pan. Cook for 1 to 2 minutes, or until the edges begin to brown and the batter is set. Using a rubber spatula, loosen the edges and carefully flip the crepe over. Cook the other side for 45 seconds. Transfer to a plate. Continue making crepes with the remaining batter. You should have 8.
To make the filling: In a food processor, combine the cottage cheese, yogurt, honey, and vanilla. Process until smooth. Add the cherries and pulse until finely chopped but not pureed.
Spoon about 2 tbsp of the filling onto the center of each crepe. Roll up the crepes and place them on dessert plates. Spoon a dollop of the remaining filling on top of each serving.
Makes 4 servings
3/4 cup fat free milk
1/4 cup liquid egg substitute
1/2 tsp. honey
1/2 cup whole grain pastry flour
Filling:
1/3 cup fat free cottage cheese
1/3 cup low fat plain yogurt
1/2 tsp. honey
1/2 tsp. vanilla extract
1 cup pitted dark sweet cherries
To make the crepes: In a medium bowl, whisk together the milk, egg substitute, and honey. Whisk in the flour just until smooth.
Cover and let stand at room temperature for 2 hours. (This allows the flour particles to swell and soften to produce lighter crepes.)
Coat a small nonstick skillet with cooking spray. Place over medium heat until a drop of water sizzles and evaporates upon contact.
Ladle in about 3 tbsp batter and swirl it around to coat the bottom of the pan. Cook for 1 to 2 minutes, or until the edges begin to brown and the batter is set. Using a rubber spatula, loosen the edges and carefully flip the crepe over. Cook the other side for 45 seconds. Transfer to a plate. Continue making crepes with the remaining batter. You should have 8.
To make the filling: In a food processor, combine the cottage cheese, yogurt, honey, and vanilla. Process until smooth. Add the cherries and pulse until finely chopped but not pureed.
Spoon about 2 tbsp of the filling onto the center of each crepe. Roll up the crepes and place them on dessert plates. Spoon a dollop of the remaining filling on top of each serving.
Makes 4 servings