Strawberry Cream Cheese Stuffed Crepes

Crepes
1 cup Milk, 1%
5/8 cup Flour
1/2 tsp Sugar
3/8 cup Egg substitute

Cream Cheese Filling
8oz Philadelphia Fat Free Cream Cheese
1/2 cup Light Cool Whip
8 Equal packets

Strawberry Topping
12 oz Strawberries
4 tsp Sugar
2/3 cup Splenda No Calorie Sweetener

I eat 2 of these crepes and it is more than enough for a decadent breakfast. At only 330 calories!!

Many people use buckwheat flour or wheat flour for crepes. I can't even find buckwheat flour locally and my family doesn't care for wheat flour in these crepes so I use white flour.

Those who are concerned about artifical sweetners could substitue sugar or other sweeteners such as honey. However, it will raise the calorie count so be aware of that. The splenda in the strawberry topping isn't necessary. My husband likes the strawberries sweetened so that's why I put it in.

The crepe recipe is adapted from Chef meg's Buckwheat Crepes.

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.