| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Egg substitute |
| 1/4 |
c |
Water |
| 1 |
pn |
Salt |
| 2 |
tb |
Flour |
| 2 |
tb |
Cornstarch |
| 2 |
ts |
Butter Buds |
| 1/2 |
c |
Low sugar strawberry jam |
| 1/4 |
c |
Water |
| 2 |
tb |
Sugar |
|
|
Juice from 1/4 lemon |
| 1 |
tb |
Water |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Rum flavoring |
| 1 |
c |
Halved strawberries |
| 1 |
|
Fat free cream cheese |
| 1/4 |
c |
Powdered sugar |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Reduced fat chocolate chips |
| 3/4 |
c |
Light whipped topping |
INSTRUCTIONS
CREPE BATTER
STRAWBERRY GLAZE
FILLING
TOPPING
Prepare glaze. Combine jam, 1/4 cup water, sugar and lemon juice in
saucepan and heat until boiling. In a side bowl, mix one tablespoon water
and cornstarch together and blend in mixture in saucepan. Simmer 2 minutes.
Remove from heat and when cool, add rum flavoring and strawberries. Mix
together filling ingredients in a separate bowl and set aside. Preheat
small skillet sprayed with nonstick coating over medium heat. Make
thin-like pancakes using blended crepe batter. Assemble crepes. Fill each
crepe with 2 1/2 tablespoons filling and fold edges together to overlap.
Spoon 1/4 cup strawberry glaze across center of rolled crepe. Garnish each
crepe with 2 tablespoons whipped topping and 1 teaspoon shaved chocolate.
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