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Name: Strawberry Crepes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Rum flavoring; 1 Fat free cream cheese; 1 tb Cornstarch; 2 ts Butter Buds; 1/4 c Water; 1 c strawberries Halved; 1/4 c Powdered sugar; 1 tb Water; 2 tb Sugar; 1/4 c Water; 1 pn Salt; 1 ts Vanilla; 1/4 c Egg substitute; 2 tb Reduced fat chocolate chips; 1/2 c Low sugar strawberry jam; 2 tb Flour; 3/4 c Light whipped topping; Juice from 1/4 lemon; 2 tb Cornstarch

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INGREDIENTS

STRAWBERRY GLAZE
1/2 ts Rum flavoring
1 Fat free cream cheese
1 tb Cornstarch
2 ts Butter Buds
1/4 c Water
1 c strawberries ; Halved
1/4 c Powdered sugar
1 tb Water
2 tb Sugar
1/4 c Water
1 pn Salt
1 ts Vanilla
CREPE BATTER
1/4 c Egg substitute
TOPPING
2 tb Reduced fat chocolate chips
1/2 c Low sugar strawberry jam
FILLING
2 tb Flour
3/4 c Light whipped topping
Juice from 1/4 lemon
2 tb Cornstarch

Servings

INSTRUCTIONS

Prepare glaze. Combine jam, 1/4 cup water, sugar and lemon juice in saucepan and heat until boiling. In a side bowl, mix one tablespoon water and cornstarch together and blend in mixture in saucepan. Simmer 2 minutes. Remove from heat and when cool, add rum flavoring and strawberries. Mix together filling ingredients in a separate bowl and set aside. Preheat small skillet sprayed with nonstick coating over medium heat. Make thin-like pancakes using blended crepe batter. Assemble crepes. Fill each crepe with 2 1/2 tablespoons filling and fold edges together to overlap. Spoon 1/4 cup strawberry glaze across center of rolled crepe. Garnish each crepe with 2 tablespoons whipped topping and 1 teaspoon shaved chocolate.

NOTES

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Strawberry Crepes

STRAWBERRY GLAZE
1/2 ts Rum flavoring
1 Fat free cream cheese
1 tb Cornstarch
2 ts Butter Buds
1/4 c Water
1 c strawberries Halved
1/4 c Powdered sugar
1 tb Water
2 tb Sugar
1/4 c Water
1 pn Salt
1 ts Vanilla
 CREPE BATTER
1/4 c Egg substitute
 TOPPING
2 tb Reduced fat chocolate chips
1/2 c Low sugar strawberry jam
 FILLING
2 tb Flour
3/4 c Light whipped topping
 Juice from 1/4 lemon
2 tb Cornstarch

Prepare glaze. Combine jam, 1/4 cup water, sugar and lemon juice in  saucepan and heat until boiling. In a side bowl, mix one tablespoon water  and cornstarch together and blend in mixture in saucepan. Simmer 2 minutes.  Remove from heat and when cool, add rum flavoring and strawberries. Mix  together filling ingredients in a separate bowl and set aside. Preheat  small skillet sprayed with nonstick coating over medium heat. Make  thin-like pancakes using blended crepe batter. Assemble crepes. Fill each  crepe with 2 1/2 tablespoons filling and fold edges together to overlap.  Spoon 1/4 cup strawberry glaze across center of rolled crepe. Garnish each  crepe with 2 tablespoons whipped topping and 1 teaspoon shaved chocolate.

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Nutrition

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Serving Size: 1 Serving (481g)
Recipe Makes: 1

Calories: 522
Calories from Fat: 7 (1%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 6.6mg		0 %
Potassium 316.9mg		8 %
Total Carbohydrate 123.3g		36 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 119.1g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 522

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