Ingredients:

Crepe batter:

1/2 cup of eggBeaters, egg substitute
1/2 cup Nonfat Milk (we used powedered, reconstituted with water)
1/2 cup whole wheat pastry flour
1/4 cup water as needed for thinning the batter to crepe consistancy
Pam Professional High Heat non stick cooking spray

Crepe filling:

1 cup Precious Lowfat Ricotta Cheese
1 teaspoon vanilla extract
1 teaspoon Splenda sugar substitute with added fiber
1/4 teaspoon Lemon zest

Fruit topping:

2 cups of Mixed Fruit Blend (Strawberry, Mango, Pineapple) frozen, thawed chopped
2 tablespoons Torani Sugar Free Vanila Bean syrup
Optional garnish - fresh mint or flowers

Directions:

Crepes - In a small mixing bowl add egg substitute, milk, and flour. Mix with fork, adding up to 1/4 cup of water to get the correct crepe consistancy. In a non stick crepe/omelet skillet on medium heat lightly spray skillet with non stick cooking spray. Batter will create 8 - approx 7" diameter crepes. Cook on each side until golden brown.

Filling - In a small mixing bowl add ricotta, vanilla and sugar substitute, blend with spatula.

Topping - In a small mixing bowl add cut fruit and vanilla bean syrup and stir.

To create crepes, open one crepe flat on plate, place 2 tablespoons of filling in center lengthwise of crepe. Fold crepe shy of 1/2 way and roll. Continue to create the batch of crepes. *HINT the cooked crepe itself stores and freezes very well (prior to filling), making it a great choice for a quick and easy breakfast direct from the freezer and thawed.
Serve crepes with fruit topping and a gentle garnish of fresh mint or flowers.

Servings - 4 servings
Per serving = 2crepes = POINTS® value 2*
plus 1* POINT for 3/4cup mixed fruit
127.5calories/2.26gfat/3gfiber
90calories/0gfat/3gfiber for mixed fruit