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Caramel Cream Crepes (2)

Source of Recipe

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Caramel Cream Crepes (2)

Cooking for 2 Spring 2009
Not yet rated.
Exchanges
Prep: 20 min. + chilling Cook: 5 min.
Yield: 2 servings.

Created by our Test Kitchen, these lovely, homemade crepes are a cinch to whip up, and the creamy caramel filling is irresistible.

Ingredients:
• 2 tablespoons fat-free milk
• 2 tablespoons egg substitute
• 1/2 teaspoon butter, melted
• 1/4 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 2 ounces fat-free cream cheese
• 1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
• 3/4 cup reduced-fat whipped topping
• 1/2 cup fresh raspberries
• 2 tablespoons white wine or unsweetened apple juice
• 1 tablespoon sliced almonds, toasted

Directions:
1. In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour.

2. 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.

3. In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.

4. 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.

1 crepe equals 209 calories, 6 g fat (4 g saturated fat), 5 mg cholesterol, 223 mg sodium, 29 g carbohydrate, 3 g fiber, 8 g protein. ++++ Diabetic Exchanges: 2 starch, 1 fat.