I’ve been itching to try Roni’s Whole Grain Crepes and today I took the opportunity, since I rarely prepare breakfast on weekdays. Today I took a stab at what I call Cherry Almond Cheesecake Crepes:
I tweaked Roni’s original recipe a bit and came up with this:
- 1/4 cup Egg Beaters
- a pinch of kosher salt (or to taste)
- 3/4 cup whole wheat pastry flour
- 7.5 oz Almond Dream (lower calorie than the other almond milks at our local Walmart)
- 1/2 tsp almond extract
- 4 oz 1/3 less fat cream cheese
- 2 tbsp powdered sugar (or do what I did and put 2 tbsp turbinado sugar in a coffee grinder until you get a fine powder)
- 2 tsp vanilla extract
- 1 cup frozen tart red cherries
- 1 tsp honey (I use a local honey harvested just 25 miles from here) (optional)
- 1 tbsp sliced, toasted almonds (optional)
- light whipped cream (optional)
1) Follow Roni’s instructions for preparing the crepe batter (but not her ingredients, unless you just want to do it that way instead), and add the almond extract in with the egg beaters.I use about 1/3 – 1/2 cup batter per serving.
2) Combine cream cheese, powdered sugar, and vanilla in a small mixing bowl and beat until smooth and creamy. Meanwhile, place cherries in a microwave safe bowl and nuke ’em for about a minute or until they’re no longer frozen. Drain the “juice” left in the bottom of the bowl, but DON’T TOSS IT. You’ll use it later.
3) Divide cream cheese mixture and cherries evenly among all crepes. Then place leftover cherry “juice” in a small saucepan and add 1 tsp of honey. Heat on medium and let the honey gently dissolve into the juice and gently let the sauce concentrate down for a about 5 minutes. Watch it carefully. Don’t let it boil or else the honey will burn.
4) Drizzle cherry sauce on top of folded, filled crepes and add toasted almonds and whipped cream if desired.
Makes 4 filled crepes.
Points value: 5 per filled crepe.
They were so good that I ate them for both breakfast AND dinner! Thank goodness for weekly points…