Serves: About 1-2
Prep Time: 15-minutes; Cook Time: 30 mintues
Total Time: 45-minutes
Recipe Developed by: Jackie Lavigueur, CFW Health-Fitness Professional
Ingredients:
Crepe Batter:
- 2 cups of milk
- 4 eggs
- 1 teaspoon of vanilla extract
- 3 tablespoons of butter
- 1 and 1/2 cups of flour
- 1 tablespoon of granulated sugar
Cannoli Filling:
- 1 cup of low-fat ricotta cheese
- 2 tablespoons of non-fat plain or vanilla Greek yogurt
- 1 tablespoon of sugar
- 1 teaspoon of vanilla extract
- 1/4 cup of chocolate chips
Preparation Instructions:
- Wash your hands thoroughly with soap and warm water.
- Prepare batter in a blender. Add milk, eggs, vanilla, flour, sugar and blend until mixture is smooth.
- Cover and chill batter in the refrigerator for at least 30-minutes.
- While the crepe batter chills, prepare the filling by combining the ricotta, yogurt, sugar, and vanilla extract in a mixing bowl.
- Beat until smooth and fold in the chocolate chips with a spatula.
- Heat a pan over medium heat and spray with non-stick spray.
- Pour 1/4 cup of batter in the pan and immediately start tilting the pan to evenly coat the bottom of the pan in a circle.
- Cook until the bottom side is golden brown. Flip over and cook the other side until golden brown.
- Remove form heat and repeat with remaining batter.
- Place a heaping spoonful of filling in the center of each of the prepared crepes and roll.
- Add desired toppings and serve.
Nutrition information:
Serving size: 3 crepes (300 Calories)
Carbohydrates: 30g, Protein: 15g, Fat: 13g