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Apple Raisin Crepes Recipe
|Bran hot cereal||3⁄4 Cup (12 tbs) (Uncooked, Quaker Oat)|
|Baking powder||1 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Egg whites||3 , slightly beaten|
|Liquid vegetable oil/Margarine||1 Tablespoon|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Apple||1 Small, finely chopped|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Powdered sugar||1 Tablespoon|
|Lite syrup/Butterlite syrup||2⁄3 Cup (10.67 tbs) (Aunt Jemima)|
Calories 312 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.5%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 13.5 mg4.5%
Sodium 205.8 mg8.6%
Total Carbohydrates 53 g17.7%
Dietary Fiber 6.1 g24.2%
Sugars 28.9 g
Protein 13 g25.2%
Vitamin A 3.4% Vitamin C 2.7%
Calcium 24.9% Iron 8%
*Based on a 2000 Calorie diet
Heat 6 to 7-inch crepe pan or skillet over medium heat; lightly spray with vegetable oil cooking spray or oil lightly before making each crepe.
Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly.
Cook 1 to 1 1/2 minutes or until top looks dry.
Turn; cook an additional 1 minute.
Stack between sheets of waxed paper.
Combine ricotta, apple, raisins, sugar and vanilla; mix well.
Spoon about 2 tablespoons along less evenly browned side of each crepe.
Fold or roll up sides to cover filling.
Combine syrup and cinnamon; heat over medium heat about 2 minutes, stirring occasionally, or until heated through.
Just before serving, pour 2 tablespoons over each crepe.