Nutrition Facts

Serving Size 2 crepes (out of 16 crepes)
Calories 140
Calories from Fat 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 10 mg
Sodium 260 mg
Total Carbohydrate 25 g
Dietary Fiber 2 g
Sugars 16 g
Proteins 10 g
Vitamin A 15% DV
Vitamin C 10% DV
Calcium 15% DV
Iron 4% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 8
Preparation Time 30 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation

Ingredients Measures
Egg substitute (crepes) 1 cup
Fat-free milk (crepes) 1¾ cups
All-purpose flour (crepes) 1/3 cup
Salt (crepes) ½ teaspoon
Sugar (crepes) 1 teaspoon
Peaches, pitted and thinly sliced (filling) 6 
Ricotta cheese (filling) 1½ cups
Sugar (filling) 1 tablespoon
Fat-free milk (filling) 4 tablespoons
Confectioner's sugar  
Butter
  • To make the crepes, combine the eggs and milk in a bowl and whisk, then, little by little, whisk in the flour, salt, and sugar to make a thin, lump-free batter. If, despite your best efforts, there are still lumps, strain the batter through several thicknesses of cheese cloth.
  • Cover the batter and refrigerate for 2 hours.
  • If the batter still seems too thick—it should be the consistency of thick cream—thin it by beating in a little milk.
  • Heat a 12-inch skillet, preferably nonstick. The pan is ready when a drop of butter placed in it sizzles and spatters.
  • Drop in a teaspoon of butter and melt it over medium-high heat, coating the pan by tipping it from side to side.
  • Pour a scant ¼ cup of batter into the pan, quickly tipping and turning the pan to cover the bottom. Pour off any excess. In a very short time, the batter will begin to have bubbles on its surface and the edge will begin to pull away from the side of the pan.
  • Using a spatula, turn over the crepe and cook it just a moment on the other side. Remove to a covered plate and keep warm.
  • Repeat until all batter has been used. In a bowl combine the ricotta, the 1 tablespoon of sugar and 2 tablespoons of the milk and mix until creamy, adding more milk if desired. It should be easily spreadable.
  • Fill the creps with the ricotta mixture and roll up. Top with peaches and sprinkle with confectioner's sugar.