Peach crepes
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The batter and filling for the crepes comes together in seconds thanks to the convenience of the blender or food processor. Crepes cook very quickly and can be a bit difficult to spread in the pan fast enough, but keep at it: the first one is usually the worst, and you'll get better every time. Feel free to make some extra batter if you want some backup crepes on hand. The simple yet delicious filling features canned peaches, cottage cheese, and powdered sugar. 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
All-purpose flour
¼ cup(s)
Liquid egg substitute
2 Tbsp
Sugar
1 tsp
Table salt
⅛ tsp
Canned peaches water packed
15 oz, drained
1% low fat cottage cheese
1⅓ cup(s)
Powdered sugar (confectioner's)
5 tsp, divided
Apricot preserves
1 Tbsp
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 crêpe onto wax paper. Repeat with remaining batter, making 4 crêpes, stacking crêpes between sheets of wax paper.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.