Healthy Recipes

Crepes With Sliced Peaches and Ricotta
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Servings: 8
Ingredients and Preparation
Ingredients Measures
Egg substitute (crepes) 1 cup
Fat-free milk (crepes) 1¾ cups
All-purpose flour (crepes) 1/3 cup
Salt (crepes) ½ teaspoon
Sugar (crepes) 1 teaspoon
Peaches, pitted and thinly sliced (filling)
Ricotta cheese (filling) 1½ cups
Sugar (filling) 1 tablespoon
Fat-free milk (filling) 4 tablespoons
Confectioner's sugar  

  1. To make the crepes, combine the eggs and milk in a bowl and whisk, then, little by little, whisk in the flour, salt, and sugar to make a thin, lump-free batter. If, despite your best efforts, there are still lumps, strain the batter through several thicknesses of cheese cloth.
  2. Cover the batter and refrigerate for 2 hours.
  3. If the batter still seems too thick—it should be the consistency of thick cream—thin it by beating in a little milk.
  4. Heat a 12-inch skillet, preferably nonstick. The pan is ready when a drop of butter placed in it sizzles and spatters.
  5. Drop in a teaspoon of butter and melt it over medium-high heat, coating the pan by tipping it from side to side.
  6. Pour a scant ¼ cup of batter into the pan, quickly tipping and turning the pan to cover the bottom. Pour off any excess. In a very short time, the batter will begin to have bubbles on its surface and the edge will begin to pull away from the side of the pan.
  7. Using a spatula, turn over the crepe and cook it just a moment on the other side. Remove to a covered plate and keep warm.
  8. Repeat until all batter has been used. In a bowl combine the ricotta, the 1 tablespoon of sugar and 2 tablespoons of the milk and mix until creamy, adding more milk if desired. It should be easily spreadable.
  9. Fill the creps with the ricotta mixture and roll up. Top with peaches and sprinkle with confectioner's sugar.

Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 1; Milk: 0; Fat: 0; Carbs: 0; Other: 0

California Tree Fruit Agreement

Nutrition Facts
Serving Size 2 crepes (out of 16 crepes)
Calories 140
Calories from Fat 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 10 mg
Sodium 260 mg
Total Carbohydrate 25 g
Dietary Fiber 2 g
Sugars 16 g
Proteins 10 g
Vitamin A 15% DV
Vitamin C 10% DV
Calcium 15% DV
Iron 4% DV
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