Perfect for a leisurely brunch or Sunday breakfast, these crepe cups will make it feel like a holiday.
1 1/2 cups sliced strawberries (fresh or frozen, thawed)
2 tbsp. no sugar added fruit spread (apricot or mixed berry are a good choice)
3 packets of Splenda
1 cup all-purpose flour
1/4 tsp salt
2 large eggs
1/2 tsp vanilla
1 1/2 cups low-fat buttermilk
Nonstick Cooking Spray
1 1/2 cups low-fat cottage cheese
Optional: drizzle with honey or a very light sprinkle of powdered sugar
Mix the strawberries with the fruit spread and 2 packets of Splenda. Place them in the refrigerator to macerate.
Combine the last packet of Splenda with flour and salt, then whisk the dry ingredients to combine.
In a separate bowl, beat the eggs. Add the buttermilk and vanilla, then beat to combine.
Pour the liquid mixture over the dry mixture and whisk together until smooth. Cover with plastic wrap and refrigerate for 15 minutes.
Turn the oven on to its lowest setting and place a heat-proof plate in there to keep it warm.
Put an 8-inch nonstick pan on medium high heat. When heated, spray on cooking spray. Add 1/4 cup of crepe batter and immediately lift and tilt the pan back and forth until the bottom is coated with batter.
When the sides of the crepes begin to solidify enough to pull away from the pan, flip it. Use a nylon spatula to help you if necessary. Cook on the opposite side for about 15 seconds, then slide it onto the plate in the oven.
When the crepes are cooked, lay one out on a dish and add a couple of tablespoons of cottage cheese, then top with some of the strawberry mixture and roll them up.
Add honey or powdered sugar if desired, but it's not necessary-- the strawberry mixture and cottage cheese keep it sweet and creamy enough.
Makes about 12 crepes, serving size is 2 crepes.
Photo: Peroshky And Crepes