Cranberry Cheese Crêpes
the Editors of Publications International, Ltd.

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.
Yield
Makes 8 servings
Ingredients
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 |
Preparation
- 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.
- 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.
- Place cottage cheese in food processor or blender; process until smooth. Add cream cheese, remaining 2 tablespoons sugar and vanilla; process until smooth.
- 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.
- 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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