Bonus Recipe: Gerard’s Guilt-Free Dessert Crepes
Brought to you by Trailer Life magazine
Fool yourself and your guests with these tasty treats fixed “without” or indulge by making them “with.”
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Ingredients
½ cup flour
1 ⅛ tbsp sugar or equivalent amount of Splenda
Pinch of salt
2 eggs or equivalent real egg product
½ cup milk of your choice
¼ tsp vanilla
3 tbsp butter or healthy margarine
Instructions:
Combine flour, sugar, salt, eggs, milk and vanilla in blender (or use a bowl and a whisk) for about 30 seconds. Let batter rest at room temperature for an hour. Heat crepe pan or skillet on high until a drop of water bounces instantly. Lightly brush melted butter on pan, pour about ¼ cup of batter into center of pan, tilting pan so that batter spreads throughout the pan evenly. Crepe should be paper- thin. Cook for about a minute, until edges brown; flip with a spatula, then cook other side for about a minute. Slip
finished crepe from pan onto a plate. (Remember to brush pan again with melted butter between crepes.) Add your favorite fruits, cheeses or chocolates to center of crepes, roll or fold around the filling, dust with confectioners sugar, put on your beret and indulge.Submitted by Gerard Block, Tuckahoe, New York
