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Caramel Cream Crepes

Caramel Cream Crepes
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.
6 ServingsPrep: 20 min. + chilling Cook: 15 min.

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.
© Taste of Home 2013

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Caramel Cream Crepes (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013