• Prep Time:
  • Cooking Time:
  • Serves: 8 Crepes

Crepes A' la Barbra

  • Recipe Submitted by on

Category: Fruit, Low Fat, Desserts

 Ingredients List

  • -----------------------------------CREPES-----------------------------------
  • 3/4 c Milk; 1%
  • 3/4 c Flour; all-purpose
  • 1 Egg
  • 1 tb Honey
  • 1 tb 70% buttermilk-vegetable oil
  • . spread; melted
  • 1/2 ts Vanilla extract
  • 1/8 ts Salt


1 cn Apricot halves; packed in
. syrup, 16oz
3 tb Apricot jam
1 tb Honey
1 ts Orange zest

3 oz Cream cheese; softened
1/4 c Confectioners' sugar
1 1/2 c Whipped cottage cheese;
. low-fat
2 ts Orange zest
1 ts Vanilla extract

In a blender or food processor blend the milk, flour, egg, honey, vegetable
oil spread, vanilla and salt until smooth. (Or, whisk in a bowl.)

Coat a large nonstick skillet with nonstick cooking spray. Heat over medium
heat. Remove from the heat and add 3 Tbsp of batter, swirling pan to evenly
coat the bottom. Return to the heat and cook until lightly browned on the
bottom, about 2 minutes. Place the cooked crepe cooked side up on some wax
paper. Repeat with the remaining batter, coating the skillet with nonstick
cooking spray as needed, until a total of 8 crepes are done. Stack the
crepes with wax paper in between. (Crepes can be made up to 2 days ahead.)

For the Topping: Drain the apricots, reserving 1/4 cup of the syrup. In a
small skillet, combine the reserved syrup, jam, honey and zest. Over medium
heat, bring to a simmer. Add the apricots and return to a simmer; set

For the Filling: Meanwhile, in a small bowl, mix the cream cheese and
confectioners' sugar until smooth. Stir in the cottage cheese, zest and

Preheat the oven to 375øF. Coat a 13x9-inch baking dish with nonstick
cooking spray.

Lay out the crepes, cooked side down. Spoon about 1/4 cup of the filling
onto the center of each crepe. Fold one side over the filling. Leaving the
opposite side open, fold the other two sides over the filling to overlap in
the center. Place in the prepared dish.
Bake for about 10 minutes or until heated through and slightly crisp. Over
medium-low heat warm the apricot topping.

To serve, place the crepe on a dessert plate, then top with warm apricot

Makes 8 crepes.

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