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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Created by our Test Kitchen, these lovely, homemade crepes with a creamy caramel filling are a cinch to whip up with a flavor guests are sure to rave about. Ingredients:
6 tablespoons fat-free milk |
6 tablespoons egg substitute |
1-1/2 teaspoons butter, melted |
1/2 teaspoon vanilla extract |
6 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
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. Stack cooled crepes with waxed paper or paper towels in between.
3. 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.
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. Yield: 6 servings.
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