This tasty recipe is a great treat for your holiday gatherings!
Caramel Cream Crepes
6 tbsp. fat-free milk
6 tbsp. egg substitute
1-1/2 tsp. butter, melted
1/2 tsp. vanilla extract
6 tbsp. all-purpose flour
6 oz. fat-free cream cheese
3 tbsp. plus 6 tsp. fat-free caramel ice cream topping, divided
2-1/4 cups reduced-fat whipped topping
1-1/2 cups fresh raspberries
1/3 cup white wine
3 tbsp sliced almonds, toasted
~In a blender, combine the milk, egg substitute, butter, and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour.
~Lightly coat a 6″ 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. Stack cooled crepes with waxed paper or paper towels in between.
~In a small bowl, beat cream cheese and 3 tablespoons 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.
~Makes six servings.
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