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Caramel Cream Crepes Recipe

Caramel Cream Crepes Recipe photo by Taste of Home

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Created by our Test Kitchen, these lovely, homemade crepes with a creamy caramel filling are a cinch to whip up with a flavor guests are sure to rave about.

This recipe is:

Healthy

Diabetic Friendly

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Caramel Cream Crepes Recipe

Prep: 20 min. + chilling Cook: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

6 tablespoons fat-free milk
6 tablespoons egg substitute
1-1/2 teaspoons butter, melted
1/2 teaspoon vanilla extract
6 tablespoons all-purpose flour
6 ounces fat-free cream cheese
3 tablespoons plus 6 teaspoons fat-free caramel ice cream topping, divided
2-1/4 cups reduced-fat whipped topping
1-1/2 cups fresh raspberries
1/3 cup white wine or unsweetened apple juice
3 tablespoons sliced almonds, toasted

Directions

In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour.
Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between.
In a small bowl, beat cream cheese and 3 tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.
In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds. Yield: 6 servings.

Cooking for 2: Caramel Cream Crepes for 2

Nutritional Facts 1 serving equals 206 calories, 6 g fat (4 g saturated fat), 5 mg cholesterol, 227 mg sodium, 25 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Originally published as Caramel Cream Crepes in Light & Tasty February/March 2006, p53

Freezing Crepes

Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate for 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Caramel Cream Crepes

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Reviewed on Feb. 15, 2012 by lovemusic

Delicious! I will definetely make this again! Tho we didn't know exactly what egg substitute was so we just used egg whites and it turned out to be scrumptious!

Reviewed on Aug. 04, 2011 by delidella

This was my first time making crepes. The video was helpful and recipe was simple to make. I served it for a bridal shower and had many compliments!

Reviewed on Jul. 21, 2011 by tisha63

the filling is amazing, my kids loved it. Of course I "have" to make it again.

Reviewed on Jul. 10, 2011 by bonnmarche

I agree. This is WONDERFUL! My whole family loved it and asks for it at least once a week.

Reviewed on Feb. 19, 2011 by germphreak

Loved, loved, loved this! This was the first time I'd ever attempted crepes and boy, am I glad I did. I've made it several times already because my family cannot get enough of it. I did double the recipe and that worked out fine. Gotta go make my crepes!