Peach Crepes
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Very ripe fresh peaches may be substituted for the canned ones in this recipe.
Ingredients
Fat-free skim milk
¼ cup(s)
Fat-free skim milk
2 tbsp(s)
All-purpose flour
¼ cup(s)
Liquid egg substitute
2 tbsp(s)
Sugar
1 tsp(s)
Table salt
⅛ tsp(s)
Canned peaches water packed
15 oz, drained
1% low fat cottage cheese
1⅓ cup(s)
Powdered sugar (confectioner's)
5 tsp(s), divided
Apricot preserves
1 tbsp(s)
Instructions
1
In a blender or food processor, combine both milks, flour, egg substitute, granulated sugar and salt; whirl until smooth. Pour into a small bowl; let stand about 30 minutes.
2
Lightly spray an 8-inch nonstick skillet with cooking spray; heat. Pour batter, a scant 2 tablespoons at a time, into skillet, tilting to cover bottom of pan. Cook until underside is set, about 30 seconds. Flip and cook other side until lightly browned, about 15 seconds. Slide crepe onto wax paper. Repeat with remaining batter, making 4 crepes, stacking crepes between sheets of wax paper.
3
In a food processor, combine peaches, cottage cheese and 4 teaspoons of powdered sugar; puree. Transfer crepes to plates. Brush each crepe with 1 teaspoon jam. Spread peach mixture to within 1 inch of edge of each crepe; roll into cylinders. Dust each with 1/4 teaspoon powdered sugar.
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