Strawberry Crepe Roll-Ups

Ingredients:
Crepe
Nonstick cooking spray
1¼ cups fat-free milk
¾ cup egg substitute or 3 egg whites
¾ teaspoon vanilla
1 cup flour
2 teaspoons sugar
¼ teaspoon salt
Filling
4 ounces light cream cheese softened
3 tablespoons light sour cream
¼ cup powdered sugar, divided use
½ teaspoon almond extract
3 cups chopped strawberries
¼ cup chopped pecans or walnuts

Directions:
1. In a mixing bowl combine the milk, egg and vanilla. Combine flour, sugar and salt. Add to milk mixture and mix well. Cover and refrigerate for an hour.
2. Meanwhile combine cream cheese, sour cream, 3 tablespoons powdered sugar and almond extract. Refrigerate filling until ready to serve.
3. Coat a 7-8 inch nonstick skillet with cooking spray. Heat to medium heat. Pour approximately 2 tablespoons batter into the center of skillet. Lift pan to coat evenly. Cook until top appears to turn dry.
4. Turn and cook 15-20 seconds longer.
5. Remove to plate, keep warm and repeat with remaining batter.
6. Spread each crepe with filling mixture, top with 3 tablespoons strawberries and 2 teaspoons of chopped nuts.
7. Roll-up and sprinkle with remaining powdered sugar.

Yield: 4 servings, 2 crepes each

Source: Adapted recipe by Rachel Vincent, RD, LD and Sherry Biggs / St. John Health System St. John Owasso