Apple Raisin Crepes
|Bran hot cereal||3⁄4 Cup (12 tbs) (Uncooked, Quaker Oat)|
|Baking powder||1 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Egg whites||3 , slightly beaten|
|Liquid vegetable oil/Margarine||1 Tablespoon|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Apple||1 Small, finely chopped|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Powdered sugar||1 Tablespoon|
|Lite syrup/Butterlite syrup||2⁄3 Cup (10.67 tbs) (Aunt Jemima)|
Combine oat bran and baking powder; add combined milk, egg whites and margarine, mixing well.
Heat 6 to 7-inch crepe pan or skillet over medium heat; lightly spray with vegetable oil cooking spray or oil lightly before making each crepe.
Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly.
Cook 1 to 1 1/2 minutes or until top looks dry.
Turn; cook an additional 1 minute.
Stack between sheets of waxed paper.
Combine ricotta, apple, raisins, sugar and vanilla; mix well.
Spoon about 2 tablespoons along less evenly browned side of each crepe.
Fold or roll up sides to cover filling.
Combine syrup and cinnamon; heat over medium heat about 2 minutes, stirring occasionally, or until heated through.
Just before serving, pour 2 tablespoons over each crepe.