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Caramel Cream Crepes for 2

 Caramel Cream Crepes for 2
Created by our Test Kitchen, these lovely, homemade crepes are a cinch to whip up, and the creamy caramel filling is irresistible.
2 ServingsPrep: 20 min. + chilling Cook: 5 min.


  • 2 tablespoons fat-free milk
  • 2 tablespoons egg substitute
  • 1/2 teaspoon butter, melted
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons all-purpose flour
  • 2 ounces fat-free cream cheese
  • 1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
  • 3/4 cup reduced-fat whipped topping
  • 1/2 cup fresh raspberries
  • 2 tablespoons white wine or unsweetened apple juice
  • 1 tablespoon sliced almonds, toasted


  • In a small bowl, whisk the milk, egg substitute, butter and vanilla.
  • Whisk in flour 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.
  • In a small bowl, beat cream cheese and 1 tablespoon caramel topping
  • until smooth. Fold in whipped topping. Spoon down the center of each

2 of 2

Caramel Cream Crepes for 2 (continued)

Directions (continued)

  • 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: 2
  • servings.
Nutritional Facts: 1 crepe equals 209 calories, 6 g fat (4 g saturated fat), 5 mg cholesterol, 223 mg sodium, 29 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.