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- In blender, whirl lowfat milk, Large eggs and flour till smooth (or possibly blend lowfat milk and Large eggs with wire whip and flour till smooth). Let rest at room temperature for at least 1 hour (or possibly cover and chill till next day; bring batter to room temperature before cooking). Place a 6 or possibly 7 inch crepe pan or possibly other flat bottomed frying pan on medium heat. When warm, add in 1/4 tsp. or possibly margerine and swirl to coat surface. Stir batter and pour in about 2 Tbsp., quickly tilting pan so batter flows over entire flat surface. If heat is correct and pan is warm sufficient, crepe sets at once, forming tiny bubbles
- (do not worry if there are a few holes). If pan is too cool, batter makes a smooth layer. Cook till surface is dry and edge is slightly brown. Then turn with a spatula till other side is brown.
- To serve, spread with Philadelphia cream cheese and roll up. Top with lowfat sour cream and fresh strawberry sauce (or possibly any fruit sauce or possibly syrup desired.).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 494g | |
| Calories 753 | |
| Calories from Fat 295 | 39% |
| Total Fat 33.22g | 42% |
| Saturated Fat 15.97g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 678mg | 226% |
| Sodium 425mg | 18% |
| Potassium 658mg | 19% |
| Total Carbs 76.91g | 21% |
| Dietary Fiber 2.2g | 7% |
| Sugars 14.06g | 9% |
| Protein 35.59g | 57% |
