1 cup oat flour
2 TBS Stevia
1/4 tsp salt
1 large egg
1 cup low-fat milk
¼ cup water
1 TBS Smart Balance margarine, melted
¼ teaspoon vanilla extract
2 TBS Smart Balance vegetable oil or butter flavor cooking spray for greasing pan
2 ½ cups fat free cottage cheese
1 8oz package of fat free cream cheese
1 TBS Stevia
1 large egg
½ teaspoon vanilla extract
Blueberry Sauce (makes about 2 cups)
1 lb fresh or frozen blueberries (3 ½ cups)
1/2 cup Stevia
4 TBS freshly squeezed lemon juice
To make the crêpe batter, sift the flour, sugar, and salt into a bowl and set aside. Combine the egg, milk, butter, and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.)
Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe, and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
To make the cheese filling, purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the Splenda, egg, and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
Preheat the oven to 400°F. Lightly spray a medium baking dish with cooking spray.
Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish and bake until very hot, 8-10 minutes.
Combine the blueberries, ¾ cup of the Splenda, two tablespoons sugar and four tablespoons of lemon juice in a saucepan and bring to a simmer over medium heat. Simmer until the sugar has dissolved, about 10 minutes. Taste the mixture and, if necessary, add a little more Splenda. Continue to heat until any additional sugar is dissolved.
Make a slurry by blending 1 teaspoon cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering blueberries gradually, adding just enough to lightly thicken the sauce.
Serve immediately, 2 crêpes per serving, with warm blueberry sauce.
Makes 10 crêpes
Nutrition analysis per crepe (includes sauce)
220 calories, 8g protein, 25g carbohydrate, 5g fat, 230mg sodium, 6g sugar, 25mg cholesterol, 4g fiber.
The cooked crêpes can be stored between wax paper for 3-4 days in the fridge. The blueberry sauce can be stored in a covered container in the fridge for more than a week, When reheating, drizzle over the crêpes and warm up for 30-35 seconds in the microwave.