Strawberry Cream Cheese Stuffed Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Crepes1 cup Milk, 1%5/8 cup Flour1/2 tsp Sugar3/8 cup Egg substituteCream Cheese Filling8oz Philadelphia Fat Free Cream Cheese1/2 cup Light Cool Whip 8 Equal packetsStrawberry Topping12 oz Strawberries4 tsp Sugar2/3 cup Splenda No Calorie Sweetener
Mix crepe ingredients in a blender. Allow to sit for 30 minutes. This can be done the night before and refridgerated overnight.
While crepe mixture is sitting, cut strawberries into small bit sized pieces. Combine sugar and splenda with strawberries and allow to sit.
Mix softened cream cheese with equal. Fold in cool whip.
Using a non-stick pan, cook 1/4 cup crepe mixture on medium high heat. Cook about 1 minute per side.
Spoon cream cheese filling and a small spoonful of strawberries into each crepe and roll. (I'm sorry, I have never measured the amount I put in each one. I just eyeball it. I will try to measure next time I make these.)
Top with remaining strawberries.
Serving Size: makes 6 stuffed crepes
Number of Servings: 6
Recipe submitted by SparkPeople user LEONA-M.
While crepe mixture is sitting, cut strawberries into small bit sized pieces. Combine sugar and splenda with strawberries and allow to sit.
Mix softened cream cheese with equal. Fold in cool whip.
Using a non-stick pan, cook 1/4 cup crepe mixture on medium high heat. Cook about 1 minute per side.
Spoon cream cheese filling and a small spoonful of strawberries into each crepe and roll. (I'm sorry, I have never measured the amount I put in each one. I just eyeball it. I will try to measure next time I make these.)
Top with remaining strawberries.
Serving Size: makes 6 stuffed crepes
Number of Servings: 6
Recipe submitted by SparkPeople user LEONA-M.
Nutritional Info Amount Per Serving
- Calories: 167.5
- Total Fat: 2.1 g
- Cholesterol: 8.9 mg
- Sodium: 300.9 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 1.7 g
- Protein: 10.0 g
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