Lemon Cream Crepes

Name: Lemon Cream Crepes
Ingredients: Batter:; 1 cup 1% low-fat milk; 1/4 cup water; 1 cup all-purpose flour; 1 large egg; 2 tablespoons safflower or light olive oil (such as Bertolli Extra Light); 1 tablespoon granulated sugar; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; Vegetable cooking spray; Filling:; 1 1/2 cups 1% low-fat cottage cheese; 1/4 cup granulated sugar; 1 1/2 teaspoons pure vanilla extract; 3 tablespoons fresh lemon juice; 1/4 teaspoon grated lemon zest, plus more for garnish; 1 tablespoon powdered sugar for dusting

17 ingredients

4 steps

Ingredients

Batter:
1 cup 1% low-fat milk
1/4 cup water
1 cup all-purpose flour
1 large egg
2 tablespoons safflower or light olive oil (such as Bertolli Extra Light)
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Vegetable cooking spray
Filling:
1 1/2 cups 1% low-fat cottage cheese
1/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3 tablespoons fresh lemon juice
1/4 teaspoon grated lemon zest, plus more for garnish
1 tablespoon powdered sugar for dusting

Directions

1

For batter, place first 8 ingredients (through salt) in blender; process 1 minute until smooth. Scrape down sides of blender with a spatula, and process 5 more seconds. Transfer to a bowl; cover and refrigerate at least 2 hours or overnight.
2

Lightly coat an 8-inch nonstick skillet with cooking spray. Heat skillet over medium heat until almost hot. Immediately remove pan from heat, and pour 1/4 cup batter into center of pan. Tilt and swirl pan so batter covers the bottom in a thin, even layer. Pour extra batter back into bowl. Place pan back on heat, and cook 45 seconds or until set in the center and slightly browned around the edges.
3

Run spatula around rim of crepe, then flip and cook 20 seconds or until set. Slide crepe onto a plate, and repeat with remaining batter, spraying skillet with oil after every third crepe and stacking them as you go. (Keep warm by covering plate with a large bowl. Crepes can be made ahead, covered, and refrigerated for 2 days or frozen up to 6 months.)
4

For filling, puree cottage cheese in food processor until smooth. Transfer to bowl; stir in sugar, vanilla, and lemon juice and zest. Use a generous tablespoon of filling per crepe. Spoon filling along bottom of crepe 1 inch from edge. Roll up. Garnish with additional zest; dust with powdered sugar just before serving.