Apple Raisin Crepes Recipe
Ingredients
| 3/4 cup Quaker Oat Bran hot cereal, uncooked | ||
| Baking powder | 1 Teaspoon | |
| Skim milk | 1 Cup (16 tbs) | |
| 3 egg whites, slightly beaten | ||
| 1 tablespoon liquid vegetable oil margarine | ||
| Part skim ricotta cheese | 1 Cup (16 tbs) | |
| Apple | 1 Small, finely chopped | |
| Raisins | 2/3 Cup (16 tbs) | |
| Powdered sugar | 1 Tablespoon | |
| Vanilla | 1/2 Teaspoon | |
| 2/3 cup Aunt Jemima Lite or ButterLite Syrup | ||
| Cinnamon | 1/4 Teaspoon | |
Directions
Combine oat bran and baking powder; add combined milk, egg whites and margarine, mixing well.
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.
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.
Chef
