Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
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 |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 8 |
| Preparation Time | 30 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation TOP
| 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) | 6 |
| Ricotta cheese (filling) | 1½ cups |
| Sugar (filling) | 1 tablespoon |
| Fat-free milk (filling) | 4 tablespoons |
| Confectioner's sugar |
| Butter |
- Directions
- 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.
- Cover the batter and refrigerate for 2 hours.
- If the batter still seems too thick—it should be the consistency of thick cream—thin it by beating in a little milk.
- Heat a 12-inch skillet, preferably nonstick. The pan is ready when a drop of butter placed in it sizzles and spatters.
- Drop in a teaspoon of butter and melt it over medium-high heat, coating the pan by tipping it from side to side.
- 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.
- 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.
- 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.
- Fill the creps with the ricotta mixture and roll up. Top with peaches and sprinkle with confectioner's sugar.
