- Total Time
Very ripe fresh peaches may be substituted for the canned ones in this recipe.
fat free skim milk¼ cup(s)
fat free skim milk2 Tbsp
all-purpose flour¼ cup(s)
regular liquid egg substitute2 Tbsp
table salt⅛ tsp
canned peaches water packed15 oz, drained
1% low fat cottage cheese1 ¼ cup(s)
powdered sugar5 tsp, divided
apricot preserves1 Tbsp
- 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.
- 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 crêpe onto wax paper. Repeat with remaining batter, making 4 crêpes, stacking crêpes between sheets of wax paper.
- In a food processor, combine peaches, cottage cheese and 4 teaspoons of powdered sugar; puree. Transfer crêpes to plates. Brush each crêpe with 1 teaspoon jam. Spread peach mixture to within 1 inch of edge of each crêpe; roll into cylinders. Dust each with 1/4 teaspoon powdered sugar.