Cranberry Cheese Crêpes

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Cranberry Cheese Crêpes."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/cranberry-cheese-crepes-recipe.htm>  22 November 2008.

Cranberry Cheese Crêpe Photo
Cranberry Cheese Crêpe
Yield: Makes 8 servings
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For a bold twist on this elegant dessert, fill each crepe with fat free vanilla frozen yogurt instead of the cheese mixture.
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 (recipe follows)

3
tablespoons toasted sliced almonds



Preparation:
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


This recipe appears in: Pastries & Crepes