Sunday, April 21, 2013
Strawberry Crepe Roll ups
1 1/4 cup skim milk
3/4 cup egg beaters
3/4 tsp vanilla
1 cup flour
1 tsp sugar
1/4 tsp salt
2/3 cup strawberry jam (low sugar or sugar free)
3 cups chopped strawberries
2 tsp powder sugar
1.In a large bowl, combine the milk, egg substitute and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2.Coat a 7- or 8-in. nonstick skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed.
3.Spread each crepe with about 2 teaspoons spreadable fruit. Top with about 3 tablespoons strawberries. Roll up. Sprinkle with confectioners' sugar. Yield: 8 servings.
One serving (2 filled crepes) equals 137 calories, trace fat (trace saturated fat), 1 mg cholesterol, 145 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein.