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Saturday, June 7, 2008

*Strawberry Crepes*

Hello, I thought today would be a good day for a breakfast recipe. This is my favorite breakfast, except I use Splenda in place of sugar. Less carbs, the fruit and cottage cheese are healthy foods. Enjoy!

*Strawberry Crepes*

Servings: 6

If you make the batter the night before, it is easier to handle once it sets.

1 Egg, Beaten
½ Cup Flour
¾ Cup Milk
½ Cup Sugar
½ Cup Strawberries, Cut In Half
½ Tsp. Vanilla Extract
¼ Cup Butter
½ Cup Cottage Cheese
In a medium bowl, mix together the egg, flour, milk, and ¼ cup of the sugar until the batter is smooth.
Pour the strawberries into a small sauce pan, fill it with water so that the berries are just covered, and heat.
When they begin to simmer, add the vanilla the remaining ¼ cup of sugar. Simmer for 3 minutes, then remove from heat.
Coat a fry pan with some butter. Pour 2-3 tablespoons of batter into the pan and tip the pan in all directions to make the batter spread out. Cook over a low heat until the batter looks slightly darker and dry.
Flip, then cook the other side until golden . Repeat process over again for the remaining crepes.
After all the crepes have been made, put 2-3 tablespoons of the cottage cheese across the middle of each one. then put 2-3 tablespoons of the strawberry mixture on the cottage cheese and roll.
Serve with strawberry syrup, whip cream, or both.

Per Serving: 206 Cal (39% from Fat, 9% from Protein, 51% from Carb); 5 g Protein; 9 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 0 g Poly Fat; 27 g Carb; 1 g Fiber; 19 g Sugar; 56 mg Calcium; 0 mg Iron; 76 mg Sodium; 58 mg Cholesterol.

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