Very ripe fresh peaches may be substituted for the canned ones in this delicious Peach Crepes recipe.
1/4 cup fat-free milk
2 tablespoons fat-free milk
1/4 cup all-purpose flour
2 tablespoons fat-free egg substitute
1 teaspoon sugar
1/8 teaspoon table salt
15 oz can peaches, water-packed, drained
1-1/3 cup 1 percent low-fat cottage cheese
5 teaspoons powdered sugar, divided
4 teaspoons apricot jam
In a blender or food processor, combine both milks, flour, egg substitute, granulated sugar and salt; whirl until smooth. Pour into a small bowl; let stand about 30 minutes.
Lightly spray an 8-inch nonstick skillet with cooking spray; heat. Pour batter, a scant 2 tablespoons at a time, into skillet, tilting to cover bottom of pan. Cook until underside is set, about 30 seconds. Flip and cook other side until lightly browned, about 15 seconds. Slide crepe onto wax paper. Repeat with remaining batter, making 4 crepes, stacking crepes between sheets of wax paper.
In a food processor, combine peaches, cottage cheese and 4 teaspoons of powdered sugar; puree. Transfer crepes to plates. Brush each crepe with 1 teaspoon jam. Spread peach mixture to within 1 inch of edge of each crepe; roll into cylinders. Dust each with 1/4 teaspoon powdered sugar.
Recipe makes 4 servings.
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