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Cranberry Cheese Crêpes

Cranberry Cheese Crêpe

Cranberry Cheese Crêpe

For a bold twist on this elegant dessert, fill each crepe with fat free vanilla frozen yogurt instead of the cheese mixture.


Makes 8 servings


1 cup all-purpose flour
3 tablespoons sugar, divided
1/4 teaspoon salt
1 cup fat-free (skim) milk
1 egg
2 egg whites
1 tablespoon margarine, melted
3/4 cup low-fat (1%) cottage cheese
4 ounces fat-free cream cheese, softened
1 teaspoon vanilla
Festive Cranberry Sauce
3 tablespoons toasted sliced almonds


  1. Combine flour, 1 tablespoon sugar and salt in medium bowl; whisk in milk, egg, egg whites and margarine until smooth. Batter can be covered and refrigerated for up to 1 hour.
  2. Lightly grease 8-inch nonstick skillet. Heat over medium heat until hot. Remove from heat. Pour in scant 1/4 cup batter; roll from side to side to cover entire skillet surface. When edges of batter curl away from side of skillet, turn crêpe over; brown other side. Repeat with remaining batter.
  3. Place cottage cheese in food processor or blender; process until smooth. Add cream cheese, remaining 2 tablespoons sugar and vanilla; process until smooth.
  4. Preheat oven to 350°F. Spoon about 2 tablespoons cheese mixture into center of each crêpe. Spoon about 2 tablespoons Festive Cranberry Sauce over cheese mixture. Roll crêpes up; place, seam sides down, on 15X10-inch jelly-roll pan. Bake 5 minutes or until heated through.
  5. Place crêpes on serving plates. Spoon remaining sauce over tops; sprinkle with almonds. Garnish, if desired.

Nutritional Information

Serving Size: 1 crêpe with about 3 tablespoons Festive Cranberry Sauce and 1 teaspoon almonds served over to
Sodium 293 mg
Protein 10 g
Fiber 2 g
Carbohydrate 47 g
Cholesterol 31 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 14 %
Calories 263

Dietary Exchange

Fat 1/2
Meat 1/2
Fruit 1
Starch 2

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