Fruit Crepes

  • 2 eggs
  • 1 c. evaporated skim milk
  • 1/3 c. water
  • 1 c. flour
  • 2 T. sugar
  • 1 tsp. vanilla extract
  • 1 T. amaretto (optional)
  • 2 T. butter, melted, plus 2 to 3 teaspoons for coating the pan
  • 1/2 c. lowfat cream cheese
  • 2 T. maple syrup
  • 1 tsp. cinnamon
  • 1 c. mixed berries -- I like strawberries, raspberries and blueberries
  • Powdered sugar

In a blender or food processor, blend the eggs, evaporated skim milk, water, flour, sugar, vanilla, amaretto, and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat, if necessary. Cover and refrigerate for at least 1 hour (2 hours is preferable) or up to 24 hours.

Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstick crepe pan over medium-high heat until hot. Wipe the pan lightly with butter, lift the pan from the heat, and pour in 2 to 3 tablespoons of batter, tilting and rotating the pan to coat the surface. Cook the crepe until almost done (dry on top and lightly browned around the edges), about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crepe out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crepes as they are cooked.

Meanwhile, combine the cream cheese, maple syrup and cinnamon in a small bowl and whip until well mixed. To assemble the crepes, spoon about a tablespoon of the cream cheese mixture onto one quarter of a finished crepe and fold over twice. Repeat with the remaining crepes. Place 3-4 finished crepes on a plate and garnish with fresh berries and powdered sugar.

  • Yields: 16-18 crepes
  • Preparation Time: 20 minutes plus chilling time for the batter
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