So, I got inspired by the Cooking Light 60 calorie crepes published in the last issue. I thought - wow - you can get a lot of dessert with that 60 calorie base and some fruit. So, I got to work. I made the crepe batter, sliced up some strawberries, and made a raspberry coulis by cooking frozen raspberries with a teensy bit of splenda and a splash of water, then pureed and strained to get out the seeds.
Cooked the crepes, filled with the strawberries, and topped with 2 tbsp fat free cool whip and the raspberry sauce, and served.
It. Was. So. Good. And EASY. I am definitely going to become a crepe person - they'd always scared me before, but they were actually pretty easy following the Cooking Light recipe (well, not exactly. I used fat free milk, and it worked out just fine). next time I'm going to make the batter with whole wheat flour and fill them with something savory...mmm.
Next time you need a dessert that feels pretty special, try crepes! You could fill with all kinds of fruits - I'm picturing peaches cooked with some raspberries and cinnamon, or apples cooked with cinnamon and nutmeg...endless possibilities!
I checked FitDay and it appears that a regular crepe has 100 calories, so this light version really is, well, light.
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Yield: 13 crepes (serving size: 1 crepe)
NUTRITION PER SERVING
CALORIES 62(23% from fat); FAT 1.6g (sat 0.8g,mono 0.5g,poly 0.2g); PROTEIN 2.6g; CHOLESTEROL 35mg; CALCIUM 29mg; SODIUM 70mg; FIBER 0.3g; IRON 0.6mg; CARBOHYDRATE 8.9g