Sunday, July 17, 2011

Whole Wheat Crepes with Cottage Cheese and Pumpkin filling

Whole Wheat Crepes w/ Cottage Cheese and Pumpkin filling drizzled with honey

These went over real well with my bunch. My youngest ate his in like two minutes and was asking for more before I had a chance to finish serving everyone else. I love it when something I'm not too sure of ends up being a a hit. These aren't real healthy(or clean) due to having a bit of powdered sugar. However, I think they would be great for an occasional treat.

Whole Wheat Crepes w/ Cottage Cheese & Pumpkin Filling
6 servings: 373 calories, 85 fat calories, 10g Fat, 137 mg Cholesterol; 425mg Sodium; 56g Carbohydrates; 9g Dietary Fiber; 8g Sugars; 20g Protein

For Crepes:
3 cups whole wheat flour
2 cups 2% milk
1 1/2 cups of water (or just use 3 1/2 cups skim milk)
1 tbsp oil
2 tsp cinnamon
4 eggs (beaten)
1/2 tsp salt

Mix together flour, salt, cinnamon. Add milk, water, oil, eggs. Mix well. Batter should be fairly watery. If it's too thick add more liquid.
Cook in hot skillet. Add about 1/2 cup of batter to skillet and swirl around to thinly spread on skillet. Cook for about 1-2 minutes on first side, until it's set. Then flip and cook for about 30 seconds on other side. Repeat for each crepe.

For Filling:
1 1/2 cups pumpkin
1 cup cottage cheese
1 tsp vanilla
2 tsp cinnamon
1 tbsp powdered sugar

Mix together and place about 1-2 tablespoons off center on crepe. Roll crepe and place in a baking dish. Repeat for each one.

Take rolled crepes and place in oven at 300 degrees for about 10 minutes to make sure filling and crepe are warm. You could eat it with the filling cold if you wanted to, I'm sure. I just like crepes better warm. Serve with topping of choice.