Crepes With Strawberries 'n Cream

This recipe works well for diabetics or those who are watching their weight, but want something fantastic tasting.

• Ready In: 35 mins
• Yields: 10 crepes

Ingredients

• Crepes

• 1⁄2 cup all-purpose flour
• 1⁄3 cup  diabetic sugar substitute
• 3⁄4 cup 2% low-fat milk
•  vegetable oil
• 1  teaspoon vanilla
• 2  large eggs
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon cream of tartar

• Filling

• 1 1⁄2 cups  prepared  sugar-free whipped topping
• 1 1⁄2 cups  thinly sliced fresh strawberries
•  unsweetened strawberry preserves

• Strawberry Coulis

• 1⁄2 cup  unsweetened strawberry preserves
• 1 1⁄2 teaspoons  diabetic sugar substitute

Directions

1. Crepes.
2. In a blender or food processor combine first eight ingredients. Blend until smooth. Let batter rest 5 minutes.
3. Heat a small 6 1/2 non-stick crepe pan or skillet over medium heat. Spray with non-stick cooking spray, if desired for golden crepes.
4. Pour about 3 tablespoons of batter into pan, lifting and turning pan to spread batter in a circle.
5. Cook approximately 30 seconds, until batter appears dry and bottom has begun to brown. Flip crepe, cook another 20 seconds and remove from pan. Place on a sheet of wax paper.
6. Continue cooking remaining crepes, placing wax paper between crepes to prevent sticking.
7. Filling & Strawberry Coulis.
8. Stir in the filling ingredients nine through eleven together in a small bowl.
9. Combine remaining two ingredients together in a small saucepan. Heat over medium-high heat until preserves are liquid. Strain through a fine-mesh sieve, if desired.
10. To assemble the crepes: Spoon a couple of tablespoons of filling down the middle of each crepe. Fold in sides. Drizzle with the warm Strawberry Coulis.