People might not tend to make crêpes at home very often because they think it’s too much bother, but these crêpes are easy to prepare, and the filling is outstanding.
1/3 cup all-purpose flour
2 Tbsp whole wheat flour
1 1/2 Tbsp granulated sugar
pinch of salt
3/4 cup low-fat milk
2 tsp vegetable oil
1/4 cup egg substitute (or 1 large egg)
1 2/3 cups light ricotta (5%)
4 cup light cream cheese (about 2 oz), softened
2 Tbsp granulated sugar
1 Tbsp lemon juice
1 1/2 tsp vanilla extract
2 cups sliced strawberries
3 Tbsp maple syrup
1. To make the crêpes, combine the flours, sugar and salt in small bowl. Stir well and set aside.
2. Using an electric mixer or a food processor, combine the milk, oil and egg substitute until smooth. Add the flour mixture gradually and beat until well combined. Cover and chill for 30 minutes.
3. Lightly coat an 8-inch nonstick skillet or crêpe pan with cooking spray and set over medium heat. Pour 2 Tbsp batter into pan and tilt pan in all directions so batter covers the pan. Cook for about 1 minute. Lift the edge of the crêpe with a spatula to test; flip when the bottom is lightly browned.
Cook for 30 seconds, or until just set. (Note that the first crêpe is often not the best. Feel free to toss it out.) Repeat with remaining batter. Set the crêpes aside.
4. To make the filling, combine the ricotta, cream cheese, sugar, lemon juice and vanilla in a bowl and beat using an electric mixer or a food processor until well combined. Gently fold in 1 cup of the sliced strawberries.
5. To assemble, spread about 1/4 cup of the ricotta mixture on each crêpe and roll up. Lightly coat a large skillet with cooking spray and heat over medium heat. Brown the crêpes on all sides, for about 2 minutes. Serve with the remaining 1 cup strawberries and the maple syrup.
Nutritional Analysis per Serving (2 crêpes)
Protein 8 g
Fat 6 g
Saturated Fat 2.6 g
Carbohydrates 32 g
Cholesterol 52 mg
Sodium 139 mg
Fiber 2.6 g
Prep Time: 15 minutes
Cook Time: 1 to 2minutes for each crepe
Make Ahead: Cook crêpes up to a day in advance; fill and heat just before serving.
Makes 8 to 10 crêpes
Nutrition Watch: Ricotta, which has 5% milk fat, makes a great reduced-fat alternative to heavy cream cheese, which has over 30% fat.