Ingredients
- CREPES:
- 1/3 C Flour
- 1/3 C Milk
- 2 Large Eggs
- 1 tsp Vege Oil
- 1/8 tsp Salt
- Non-Stick
- Cooking Spray
- FILLING:
- 1/2 c Sugar Free,
- Strawberry Preserves
- 3 Tbsp Orange Juice,
- divided
- 3 C Fresh Strawberries,
- sliced
- 1 C Ricotta
- 1 Tbsp Mini Chocolate Chips
- 2 Pkgs Splenda
- 1/2 tsp Orange Peel
- Smuckers Sundae Syrup,
- Sugar Free Choco. Flavored
- Syrup**
Preparation
Step 1
CREPES:
1. Combine flour, milk, eggs, oil
and salt in medium bowl,
whisking until smooth. Cover
and refrigerate 1 hour.
2. Coat an 8 inch nonstick skillet
with cooking spray; heat skillet
over medium heat. Add 2 tablespoons
of batter, tilting skillet quickly
for batter to cover entire base of
pan. Cook over medium heat 30-60 seconds
or until bottom is light brown.
Loosen and carefully turn crepe
over; cook 30-45 seconds or until
bottom is light brown. Cool on wire
rack. Repeat with remaining batter.
FILLING:
Combine the strawberry preserves
with 1 tablespoons of orange juice.
Mix the Ricotta with Splenda, 2 Tbsp
of orange juice & the orange peel.
Layer in the crepe, ricotta, preserves
and chocolate chips. Fold crepe closed
& drizzle with chocolate syrup. Enjoy.