Caramel Creme Crepes

By dragonfly27

1 serving equals 206 calories, 6 g fat (4 g saturated fat), 5 mg cholesterol, 227 mg sodium, 25 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Ingredients

• 6 tablespoons fat-free milk
• 6 tablespoons egg substitute
• 1-1/2 teaspoons butter, melted
• 1/2 teaspoon vanilla extract
• 6 tablespoons all-purpose flour
• 6 ounces fat-free cream cheese
• 3 tablespoons plus 6 teaspoons fat-free caramel ice cream topping, divided
• 2-1/4 cups reduced-fat whipped topping
• 1-1/2 cups fresh raspberries
• 1/3 cup white wine or unsweetened apple juice
• 3 tablespoons sliced almonds, toasted

Preparation

Step 1

In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process 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. Stack cooled crepes with waxed paper or paper towels in between.
In a small bowl, beat cream cheese and 3 tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each 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: 6 servings.