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Prep 5 mins
Cook 10 mins
I've been making this most every Sunday for the last couple of years. Sunday is "Crepe Day" at our house, as my daughter calls it. She wakes up every weekend morning and asks "Is it Crepe day?" and gets excited when it is. I originally started using a recipe from recipezaar as the base, but I've modified it significantly enough that I decided to post the modified version. The original recipe can be found at: http://www.recipezaar.com/55172, written by love4culinary, http://www.recipezaar.com/member/69838.
- 1 cup egg substitute
- 1 cup skim milk
- 1 cup flour
- 3 tablespoons Splenda sugar substitute
- 2 tablespoons unsweetened cocoa powder (optional)
Fruit Filling (optional ( Jam can be used instead))
- 1⁄4 cup water
- 5 tablespoons Splenda sugar substitute
- 2 tablespoons cornstarch
- 1 cup frozen raspberries or 1 cup other frozen fruit, your choice
- Fruit Filling:.
- Combine 1/4 cup water, splenda, and cornstarch in a saucepan.
- Make sure the splenda and cornstarch dissolves.
- Add the frozen fruit and heat over medium to medium-high heat, stirring occasionally.
- Takes approximately 7 minutes, until the berries are defrosted and the sauce thickens.
- Mix the dry ingredients (flour, splenda, and cocoa powder, if used) with a whisk, making the powder as fine and mixed as possible.
- Add the skim milk and egg substitute.
- Mix the ingredients with the whisk, removing as many lumps as possible.
- Spray a frying pan with non-stick spray.
- Heat the frying pan over medium heat.
- When the frying pan is hot, pour about 1/3rd cup of batter into one side of the frying pan, and tilt the pan to spread it across the pan.
- If the batter cooks before you can spread it, then the pan is too hot.
- Only use enough batter to thinly cover the pan.
- When the top of the crepe bubbles and looks dry, the crepe is done. Remove it from the pan.
- Add the fruit filling and roll the crepe around it.