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Ингредиенты
- 1 c. Cool water
- 1 c. Cool nonfat lowfat milk
- 1 x Egg
- 4 x Egg whites
- 1/2 tsp Salt (or possibly less)
- 2 c. Sifted all-purpose flour
- 2 Tbsp. Vegetable oil
- 1 1/2 c. Low-fat cottage or possibly ricotta cheese
- 1 x Green onion, chopped ds Basil ds Minced fresh parsley Salt and freshly grnd black pepper to taste
- 2 tsp Margarine Tomato slices for garnish
- 3/4 c. Low-fat cottage cheese
- 2 ounce Neufchatel cheese (light cream cheese)
- 2 tsp Vanilla
- 2 tsp Freshly squeezed lemon juice
- 1/4 tsp Grated lemon peel
- 1 Tbsp. Margarine
- 1/2 c. Low-fat vanilla yogurt
- 1 c. Berries or possibly sliced fruit in season
Инструкции
- FOR CREPES: Put cool water, lowfat milk, egg, egg whites and salt into blender; add in flour, then oil. Blend at top speed, stopping to scrape flour from the sides.
- Cover and chill 2 hrs. (This is an important step; it allows the flour particles to expand in the liquid and ensures a tender, thin crepe. The batter should have a very light, creamy texture - just thick sufficient to coat a wooden spoon.)
- For each crepe, heat a 6-inch nonstick frying pan over moderately high heat. When warm, pour a scant 1/4 c. of the batter into the skillet; immediately rotate pan till batter covers bottom. Cook till light brown; turn and brown the other side. Slide onto a hot plate and proceed in the same manner with the rest of the batter.
- Put waxed paper between the crepes as you stack them. Keep crepes covered to prevent them from drying out. They are now ready to be filled.
- Makes 20 - 6 inch crepes. 1 crepe = 1 servng.
- SERVING, STORING, Or possibly FREEZING OF CREPES: Fill, fold, or possibly roll and serve immediately.
- Prepare ahead. Pile up individually between layers of waxed paper.
- Wrap in foil, chill, and reheat when ready to fill.
- Prepare in advance. Then freeze and reheat at the last minute.
- Wrap in heavy foil to freeze. They will keep for weeks.
- CHEESE-HERB FILLINGMix cheese, onion, and herbs. Season with salt an pepper. Fill each crepe with 3 to 4 Tbsp. of filling.
- In a skillet over medium heat, lightly brown crepes in margarine.
- Garnish with tomato slices and serve.
- Makes sufficient for 6 servings of1/4 c..
- SWEET CHEESE FILLINGPrepare crepes and set aside. Blend cheeses, vanilla, lemon juice, and peel. Fill each crepe with 1/4 c. of the mix and roll.
- In a nonstick skillet, saute/fry filled crepes in margarine till lightly browned. Top with low-fat yogurt and sliced fruit.
- Makes 4servings of 1/4 each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 12 servings | |
| Calories 177 | |
| Calories from Fat 53 | 30% |
| Total Fat 5.98g | 7% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.23g | |
| Cholesterol 24mg | 8% |
| Sodium 285mg | 12% |
| Potassium 144mg | 4% |
| Total Carbs 20.77g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.27g | 3% |
| Protein 9.32g | 15% |
