Delicate crepe rolls with low-fat cheese. Cook with low-fat margarine or other butter substitute to reduce calories. Do not overfill the crepe.
Prep: 25 mins
Cook: 25 mins
Yields: 10 Servings
For Crepes skin:
¾ cup of nonfat milk
1 tbsp of olive oil
½ cup of flour
¾ cup of low-fat small curd cottage cheese, drained
2 tsp of splenda
1 tbsp of lemon juice
To make Crepes skin:
1Whisk together all ingredients in a medium bowl. Try to reduce lumps.
2Use the crepes maker (follow the manufacturer instructions) or using a non-stick skillet over medium heat. Pour batter about 2 tablespoons per crepe into the skillet. Cook the batter for 1 -2 minutes for each side.
To make Cottage cheese filling:
1Combine all of the ingredients listed for making filling. Mix well.
To fill and roll the crepes:
1Take a layer of the crepe skin. Place about 1- 2 tablespoons of filling in the center.
2Fold the right and left edges toward the center. Roll the crepe to seal the filling in. Set it aside.
3Repeat until all the crepes are filled. You can store the filled crepes in the refrigerator.
To cook the crepes:
1Over medium- high heat, coat the pan with one teaspoon of oil or butter.
2Add crepe(s). Cook until brown and crispy for about 2 minutes per side.
*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.