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Caramel Cream Crepes for 2

Created by our Test Kitchen, these lovely, homemade crepes are a cinch to whip up, and the creamy caramel filling is irresistible.
  • Total Time
    Prep: 20 min. + chilling Cook: 5 min.
  • Makes
    2 servings

Ingredients

  • 2 tablespoons fat-free milk
  • 2 tablespoons egg substitute
  • 1/2 teaspoon butter, melted
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 ounces fat-free cream cheese
  • 1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
  • 3/4 cup reduced-fat whipped topping
  • 1/2 cup fresh raspberries
  • 2 tablespoons white wine or unsweetened apple juice
  • 1 tablespoon sliced almonds, toasted

Directions

  • In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour.
  • Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
  • In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.
  • In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.
Nutrition Facts
1 each: 209 calories, 6g fat (4g saturated fat), 5mg cholesterol, 223mg sodium, 29g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.

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