Recipe - Crepes - To Make And Store

Crepes
Three fourths cup 1% lowfat milk
Three fourths cup Allpurpose flour
1 Egg
1 tablespoon Honey
1 tablespoon 70% buttermilkvegetable oil
spread, melted
One half teaspoon Vanilla
1/8 teaspoon Salt
Topping
16 ounce Apricot halves in light
syrup, halved
3 tablespoon Apricot jam
1 tablespoon Honey
1 teaspoon Orange zest
Filling
3 ounce Cream cheese; at room
temperature
One fourth cup Confectioner's sugar
1 One half cup 1% whipped cottage cheese;
or nonfat farmer cheese
2 teaspoon Orange zest
1 teaspoon Vanilla

In blender or food processor blend milk, flour, egg, honey, vegetable oil
spread, vanilla and salt until smooth. Or whisk in bowl. Coat large
nonstick skillet with nonstick spray. Heat over medium heat. Remove from
heat and add 3 tablespoons batter, swirling pan to evenly coat bottom.
Return to heat and cook until lightly browned on bottom, about 2 minutes.
Place cooked side up on wax paper. Repeat with remaining batter, coating
skillet with nonstick spray as needed, making a total of 8 crepes. Stack
crepes with wax paper in between. (Crepes can be made up to 2 days ahead;
store in airtight container, refrigerated.) For topping, drain apricots
reserving One fourth cup syrup. In small skillet combine reserved syrup, jam,
honey and zest. Over medium heat, bring to a simmer. Add apricots and
return to a simmer, set aside. Meanwhile, for filling, in small bowl mix
cream cheese and confectioners' sugar until smooth. Stir in cottage cheese,
zest and vanilla. Preheat oven to 375°F. Coat a 13 x 9" baking dish with
nonstick spray. Lay out crepes, cooked side down. Spoon about One fourth cup
filling in center of each crepe. Fold one side over filling. Leaving
opposite side open, fold other 2 sides over filling to overlap in center.
Place in prepared dish. Bake 10 minutes or until heated through and
slightly crisp. Over mediumlow heat warm apricot topping. To serve, place
crepe on dessert plates. Top with warm apricot topping.

Makes 8 servings. Per serving: 205 calories, 9 g protein, 6 g fat, 14 mg
cholesterol, 30 g carbohydrates, 272 mg sodium.

Your time in the kitchen: 20 minutes. Ready to serve in about 50 minutes.

Sneak peak at irresistible, guiltfree treats from Richard Simmons'
brandnew cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons

Posted to MCRecipe Digest V1 #878 by 4paws@netrax.net (ShermeyerGail) on
Nov 01, 1997