Dessert Crepes


1/2 cup all-purpose flour

1/4 tsp salt

1 egg, lightly beaten

2/3 cup of nonfat milk

Fresh Strawberries

low fat whip cream


Put flour and salt in a medium bowl and whisk. Add egg and milk and blend until smoothe. Let sit for 5 min. Spray an 8-inch nonstick skillet with nonstick cooking spray. Heat skillet on medium high. Add a 1/4 cup of batter to hot skillet and swirl around the pan to cover as much of the bottom of the skillet as possible. As the edges cook, use a spatula to lift the edges of the crêpe. After about 1 minute, flip the crêpe over and cook for a further 30 seconds. Serve with fresh stawberries and whip cream or sprinkle with confectioners sugare and a squeeze of lemon.


Lemon Pots de Creme

1/2 cup sugar
4 large eggs
2 tablespoons cornstarch
1/2 cup lemon juice
3 cups 2% milk
1 teaspoon grated lemon rind


Whisk sugar and eggs until smoothe. Mix in cornstarch and lemon juice and put aside. Heat milk over medium heat it is starting to simmer. Stir into egg mixture. Strain through strainer and add lemon. Put mixture back in the saucepan and cook over medium heat while whisking until thickened.Poor into serving dishes and chill.