Caramel Cream Crepes for 2 |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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 king arthur unbleached 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. Yield: 2 servings.
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