- 1 1/2 cups low fat milk
- 1/2 cup flour
- 2 large eggs
- 1 tsp vegetable oil
- 1/2 tsp vanilla extract
- 2 cups low-fat cottage cheese
- 2 cups mixed berries for topping
- confectioner's sugar for garnish
Level of difficulty Average
Cost Average budget
In a medium bowl, whisk together milk, flour, eggs, oil, vanilla and salt. Mix well. Chill batter for 30 minutes
Spray bottom of a nonstick 8-inch skillet with vegetable cooking spray. Place skillet over medium heat until hot but not smoking. Pour 1/ cup of the batter into pan, quickly tilting it in all directions so batter covers bottom. Cook until crepe bottom is golden, about 1 minute. Turn crepe over; cook for 1 minute.
Transfer crepe to a large plate. Repeat with more cooking spray and remaining batter, stacking and placing a sheet of wax paper between each crepe.
Place crepes on individual plates, spoon cottage cheese evenly on half of each crepe. Fold crepe over filling, fold again to form a triangle. Spoon berries over crepes. Dust confectioners sugar. Serve immediately.
Wrap crepes in foil, separating each one with waxed paper. Freeze for up to 2 months