Strawberry Cream Crêpes
For the crêpe batter:
2 eggs
1/4 c whole wheat flour
1/4 c white flour
1 T sugar or Splenda
1/2 c milk
2 T water
1 1/2 tsp melted butter or canola oil
In mixing bowl, beat eggs. Gradually add the flour and sugar or Splenda alternately with the milk and water, beating with whisk until smooth. Beat in the oil.
Refrigerate the batter for at least an hour. Brush small skillet or crêpe pan with oil, and preheat over medium high heat on top of stove. When heated, add 2 to 3 tablespoons of batter at a time to pan, while lifting the pan with your other hand above the heat. Immediately tilt the pan in all directions, swirling the batter so it spreads over the bottom of the pan. Return to heat and cook until bottom of crêpe is browned. Turn with spatula and brown other side for a few seconds. Remove from pan, and repeat the process, stacking each crêpe on a plate when done. Makes 10-12 crêpes.
For the Filling:
3 c fresh strawberries
1/3 c Splenda
1 c cottage cheese
1 /2 c sour cream
1/2 c plain yogurt
1/2 c Splenda
10 to 12 crêpes
Slice strawberries, add Splenda and set aside. In blender, whip cottage cheese until smooth; stir in sour cream, yogurt and Splenda. Fill each crêpe and fold like an upside down enchilada, reserving some of the filling and berries to garnish the top of each crêpe.
