Cherry Cheese Crepes
|Skim milk||3⁄4 Cup (12 tbs)|
|Fat-free egg substitute||1⁄4 Cup (4 tbs)|
|Unbleached flour||1⁄4 Cup (4 tbs)|
|Whole-wheat flour||1⁄4 Cup (4 tbs)|
|Nonfat cottage cheese||1⁄3 Cup (5.33 tbs)|
|Plain non-fat yogurt||1⁄3 Cup (5.33 tbs)|
|Pitted dark sweet cherries||1 Cup (16 tbs)|
For the crepes: In a medium bowl, use a wire whisk to stir together the milk, egg substitute and honey.
In a small bowl, stir together the unbleached flour and whole-wheat flour.
Gradually stir the flour mixture into the milk mixture just until combined.
Cover and let stand at room temperature for 2 hours. (This allows the flour particles to swell and soften to produce lighter crepes.) Spray an unheated, small no-stick skillet with no-stick spray.
Heat the skillet over medium heat until a drop of water sizzles and evaporates upon contact.
Holding the pan in one hand, ladle about 3 tablespoons of the batter into it with the other hand.
Immediately rotate the pan so the batter forms an even circle in the bottom of the pan.
Cook for 1 to 2 minutes or until the edges begin to brown and the batter is set.
Using a rubber spatula, loosen the edges and carefully flip the crepe over.
Cook the other side for 45 seconds, then transfer it to a plate.
Repeat with the remaining batter to make 8 crepes.
For the filling: In a blender or food processor, blend or process the cottage cheese, yogurt, honey and vanilla until smooth.
Add the cherries and blend or process in short pulses until the cherries are finely chopped but not pureed.
To assemble: Spoon about 2 tablespoons of the filling on the center of each crepe.
Roll up the crepes and place them on dessert plates.
Spoon a dollop of the remaining filling on top of each serving.