Crepes With Strawberries 'n Cream |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe works well for diabetics or those who are watching their weight, but want something fantastic tasting. Ingredients:
1/2 cup all-purpose flour |
1/3 cup diabetic sugar substitute |
3/4 cup 2% low-fat milk |
vegetable oil |
1 teaspoon vanilla |
2 large eggs |
1/8 teaspoon salt |
1/8 teaspoon cream of tartar |
1 1/2 cups prepared sugar-free whipped topping |
1 1/2 cups thinly sliced fresh strawberries |
unsweetened strawberry preserves |
1/2 cup unsweetened strawberry preserves |
1 1/2 teaspoons diabetic sugar substitute |
Directions:
1. Crepes.
2. In a blender or food processor combine first eight ingredients. Blend until smooth. Let batter rest 5 minutes.
3. Heat a small 6 1/2 non-stick crepe pan or skillet over medium heat. Spray with non-stick cooking spray, if desired for golden crepes.
4. Pour about 3 tablespoons of batter into pan, lifting and turning pan to spread batter in a circle.
5. Cook approximately 30 seconds, until batter appears dry and bottom has begun to brown. Flip crepe, cook another 20 seconds and remove from pan. Place on a sheet of wax paper.
6. Continue cooking remaining crepes, placing wax paper between crepes to prevent sticking.
7. Filling & Strawberry Coulis.
8. Stir in the filling ingredients nine through eleven together in a small bowl.
9. Combine remaining two ingredients together in a small saucepan. Heat over medium-high heat until preserves are liquid. Strain through a fine-mesh sieve, if desired.
10. To assemble the crepes: Spoon a couple of tablespoons of filling down the middle of each crepe. Fold in sides. Drizzle with the warm Strawberry Coulis.
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