Fruity crepes with lime sauce
Cantaloupe and lime pair up in these fruity, slightly creamy crepes. They are just sweet enough to be the ending to a meal, but are also great as a breakfast or brunch treat. Crepes are easy to make once you get the flip down, and these are even easier to work with because the batter is chilled a bit before using, which helps them to cook up lightly and be pliant, golden and tender. If you're really pressed for time, skip the crepes and use flour tortillas in their place: Brush the tortillas with melted butter, sprinkle with sugar and broil for about 1 minute or until they soften and just begin to brown, but are still soft enough to fold.
2 large egg(s), lightly beaten
Fat free skim milk
1 Tbsp, melted
Fat free sweetened condensed milk
Fresh lime juice
½ medium, thinly sliced
- To make crepes, whisk together flour and sugar. Slowly whisk eggs and milk into flour mixture until smooth. Chill for at least 30 minutes.
- Heat a small nonstick skillet over medium-high heat. Off heat, coat skillet with cooking spray and then pour 2 tablespoons batter into skillet, tilting it to coat evenly. Return to heat; cook until batter begins to solidify, about 1 minute, flip with spatula and cook 1 minute more to brown other side. Repeat with remaining batter.
- To make lime sauce, combine condensed milk and lime juice.
- Place equal amounts of cantaloupe down middle of each crepe; fold in half and drizzle each with about 2 teaspoons of lime sauce.