Strawberry Crepes
For crepes:3/4 cup flour
1 teaspoons salt
1 cup milk
2 eggs
2 packets stevia
1 tablespoon melted butter, plus more for cooking crepes
1/2 teaspoon vanilla extract
For filling:
1 dry pint strawberries, washed and sliced
2 packets stevia
1 1/4 cups cottage cheese
6 oz. greek yogurt, plain
Directions for Crepes:
Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest for about 10 minutes. Heat an 8-inch nonstick skillet over medium-high heat. Melt a tiny pat of butter in the skillet and swirl around so that it lightly coats the surface. This is for flavor, and does not need to be repeated for every crepe.
Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.For serving:
Mix strawberries and stevia lightly. Fill crepe with 1/5 of this mixture. Add 1/4 cup cottage cheese and roll up. Top with a little yogurt, and enjoy!
For 5 servings, the nutrition info looks like this: 239 calories, 7 from fat; 91 mg cholesterol; 26 g carb; 3 g dietery fiber; 17 g protein. You can get a full analysis of any recipe online. I use http://caloriecount.about.com/cc/recipe_analysis.php
