Ingredients

One carton (8 ounces) egg substitute
2/3 cup evaporated skim milk
1 tablespoon of tub, corn oil margarine, melted
1/2 cup flour
1 tablespoon sugar
1 cup cooked (without butter or salt) rice
Vegetable cooking spray
2-1/2 cup fresh fruit (strawberries, raspberries, blueberries, or other favorite fruit)
Low-sugar fruit spread (optional)
Nonfat sour cream (optional)
1 tablespoon confectioner's sugar for garnish (optional)

Directions

Combine egg substitute, milk and margarine in a small bowl. Stir in flour and sugar until smooth and well blended. Stir in the rice and let stand five minutes. Spray 8-inch nonstick skillet or crepe pan with cooking spray; heat pan. Spoon 1/4 cup batter into pan. Lift the pan off heat; quickly tilt pan in rotating motion so you cover the bottom of pan completely with batter. Place the pan back on heat and continue cooking until surface is dry, about 45 seconds. Turn crepe over and cook 15 to 20 seconds. Remove from pan and set aside. Continue in the same manner with remaining crepe batter. Place waxed paper between crepes.

Spread each crepe with your favorite filling: strawberries, raspberries, blueberries, fruit spread, or sour cream. Roll up and sprinkle with confectioner's sugar to garnish.

Recipe makes 10 servings Rice Crepes.

Nutritional Information: Calories, 154, fat, 5g, sodium, 401mg, cholesterol, 26mg.

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