Ingredients:
For the Crepes:
- 1 cup all-purpose flour
- 1 1/2 cups low-fat milk or unsweetened almond milk
- 2 eggs
- 2 tablespoons melted butter or oil (you can use a light option for fewer calories)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Filling:
- 8 oz reduced-fat cream cheese
- 1/4 cup powdered sugar substitute (like stevia or erythritol) or honey (adjust according to your preference and dietary needs)
- 1 teaspoon vanilla extract
- Fresh berries for topping (optional)
Instructions:
- Make the Crepe Batter:
- In a blender, combine flour, milk, eggs, melted butter or oil, vanilla extract, and a pinch of salt. Blend until smooth. Let the batter rest for about 15-20 minutes.
- Cook the Crepes:
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with cooking spray or a little butter.
- Pour a small amount of batter into the skillet, swirling it around to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden.
- Flip the crepe and cook for an additional 1-2 minutes on the other side. Repeat until all batter is used, stacking the cooked crepes on a plate.
- Prepare the Filling:
- In a mixing bowl, blend the reduced-fat cream cheese, powdered sugar substitute or honey, and vanilla extract until smooth and well combined.
- Assemble the Crepes:
- Spread a thin layer of the cream cheese mixture onto each crepe. You can fold them into quarters or roll them up.
- Serve:
