Ingredients
1-1/2 cups fat-free milk3 large eggs2 tablespoons butter, melted2/3 cup gluten-free all-purpose baking flour1/2 teaspoon saltFILLING:1 cup 2% cottage cheese3 ounces reduced-fat cream cheese2 tablespoons sugar1/4 teaspoon almond extract2-1/4 cups each fresh blueberries and raspberriesConfectioners’ sugar, optional
Preparation
In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners’ sugar if desired.
