Crepe Filling?!
Crepe Filling?
I have some low-calorie crepes at home, and I don't know any healthy fillings to put in them. The crepes are about 50 calories each and I don't want the dessert to be over 100 calories. I would appreciate something creative- plain fruit is good, but I'd rather have something that makes me feel like I'm cheating on my diet, without actually cheating!
Thanks so much in advance!
:)
Answers: I actually love to use splenda in my baking. Add some berries, any king you want to a saucepan and add a little splenda, I would say 1/2 cup splenda to 2 cups berries. Cook the ingrediants until the splenda melts and the berries soften, about 5 minutes. If the mixture is not thick enough, disolve 1 tablespoon of corn starch in 2 tablespoons juice or water and add it to the mixture and stir until thickened. Serve in warm crepes. how about some sugar free jam by smuckers and some fat free redi whip or cool whip or some fresh sliced peaches i would do like ricoota salata,blackberries,and like a mint lemon yogurt,or berry sourcream,or make a nice filling out of mascarpone cheese,or ricotta cheese. OOOOOh I know, put some sugar free vanilla or chocolate or caramel pudding in them! They will taste just as delicious I promise! BANANA CHOCOLATE CREPES FILLING
2 bananas, sliced
2 tbsp. butter
Chocolate sauce
Ice cream
Crepe recipe of your choice
Prepare crepes. Cook bananas in 2 tablespoons butter over high heat until soft 2 minutes. Divide filling among 4 crepes and roll up. Serve with chocolate sauce and ice cream.
CREPES & CHICKEN FILLING WITH MUSHROOM
SAUCE
CREPES:
1 1/3 c. milk
2 tbsp. vegetable oil
1 1/3 c. flour
4 eggs, beaten
1 tsp. salt
Mix well, then place in refrigerator for 2 hours. Pour 3 tablespoons batter into crepe pan that has been sprayed with Pam.
CHICKEN FILLING WITH MUSHROOM SAUCE:
2 cans cream of chicken soup
1 (8 oz.) can sour cream
2 1/2 c. cooked chicken
Combine half of the first 2 ingredients with the chicken. Reserve the rest.
MUSHROOM SAUCE:
2 tbsp. melted butter
1 sm. chopped onion
Diced bell pepper to taste
Reserved soup mixture
1/2 c. cheddar cheese
1 cube chicken bouillon
2 tbsp. water
1 jar sliced mushrooms
Line crepes with filling. Roll up and place in pan like enchiladas. Pour sauce over top. Bake for 15 minutes at 350 degrees. Sprinkle top with grated cheddar cheese and return to oven for 10 minutes. Bake covered with foil.
RICOTTA FILLED CREPES
(The crepes can be made up to 2 days ahead, covered with plastic wrap, and refrigerated until ready to use. If you wish, assemble several hours in advance and bake just before serving.)
1 1/4 c. buttermilk
1 c. whole wheat flour
4 lg. egg whites
Pinch salt
Nonstick cooking spray
1 tsp. olive or vegetable oil
1 medium size yellow onion, finely chopped (1 cup)
1 clove garlic, minced
1 medium size zucchini (6 oz.) quartered lengthwise and thinly sliced
3 tbsp. water
1 c. Ricotta cheese, drained in a sieve for 1 hour
1/4 c. grated Parmesan cheese (1 oz.)
2 lg. tomatoes, chopped (3 cups)
3 tbsp. tomato paste
To prepare the crepes; in a food processor or blender, combine the buttermilk, flour, egg whites and salt and whirl for 30 seconds or until well blended. Let stand at room temperature for 1 hour. Coat an 8 inch nonstick skillet with the cooking spray. Heat the skillet over moderately high heat. Pour a scant 1/4 cup of the batter into the skillet and quickly tilt to coat the bottom of the pan with the batter. Cook for 30 seconds to 45 seconds or until the underside of the crepe is cooked and lightly colored. With a spatula, turn the crepe over and cook 30 seconds longer. Transfer to a plate. Repeat with the remaining batter, placing sheets of wax paper between the crepes as you stack them. You should have 12 crepes.
To prepare the filling; in an 8 inch nonstick skillet, heat the oil over moderate heat. Add the onion and the garlic and saute, stirring frequently, for 6 minutes or until golden. Add the zucchini and water and cook, covered, 5 minutes more or until the zucchini is tender. Preheat the oven to 450 degrees. Lightly grease an 11 x 7 x 2 inch baking dish. In a medium sized bowl, combine the Ricotta cheese, 2 tablespoons of the Parmesan cheese and the zucchini mixture. Spoon 3 tablespoons of the filling onto a quarter section each crepe. Fold the crepe in half, then quarters, forming a fan shape.
In a medium sized bowl, combine the tomatoes and tomato paste. Spread 1/4 cup of the mixture in the bottom of the prepared baking dish. Place the filled crepes in a single layer on top and spoon the rest of the tomato mixture over them. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 minutes or until bubbling.
Serves 4.
FILLING:
3 oz. cream cheese, softened
6 tbsp. cottage cheese
1/4 c. sugar
SAUCE:
2 c. fresh strawberries Or frozen unsweetened & thawed
1 tbsp. lemon juice
1/3 c. sugar
Batter: Beat eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate.
Filling: Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.
Sauce: Coarsely chop strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll. Arrange crepes seam side down on plate. Serve immediately with fresh fruit sauce.
Makes 12 servings, 1 crepe each
FILLING:
Cook and drain 1 pound sausage. Add 3 oz. cream cheese, 1/2 cup Cheddar cheese and 1/4 teaspoon tarragon. Roll in crepes; chill. Bake covered at 350 degrees for 40 minutes.
Last 5 minutes, pour 1/2 cup sour cream mixed with 1/4 cup soft butter over the crepes and uncover.
HOPE THIS HELPS! :)