Cherry Crepes

Cherry Crepes

Ingredients:
 
2 eggs (or 4 whites or 1/2 cup egg substitute)
1-1/2 cup non-fat milk
1 cup flour
1 tsp salt
spray non-stick butter spray
1 can (no added sugar) cherry pie filling, (or fresh fruit like apples, strawberries, blueberries and bananas)
1 can non-fat whipped topping

Instructions for Crepes:

• Mix togeter 2 eggs, 1 cup flour and 1/2 cup milk with wire wisk until very smooth.

• Add remaining 1 cup milk and salt and mix. If you have time, let set for 20 minutes (or overnight) so that flour absorbs liquid and crepes cook more easily.

• Cook crepes one at a time. Spray non-stick butter spray on pan at medium heat. Pour 1/4 cup of batter in pan. Lift and swirl pan to spread out the crepes if you want it thinner.

• Cook until middle of crepe is no longer liquid. Turn crepe over and cook just a few seconds until lighly done. Lift and stack on a plate (no need to separate them, they will not stick).
• Take 1 crepe at a time, put a couple of tablespoons of fruit filling in the middle of each crepe, and roll the crepe up and top with whipped topping.
• Optional: Dust crepes with powdered sugar!

Storing Crepes:

• Wrap crepes in foil and store in refrigerator for 4-5 days, or freeze for up to 6 weeks. 
• To use frozen crepes, just let them defrost and eat them either cold or heated up in the microwave. 
• You won't know they were frozen!