Ingredients
6 tablespoons fat-free milk6 tablespoons egg substitute1-1/2 teaspoons butter, melted1/2 teaspoon vanilla extract6 tablespoons all-purpose flour6 ounces fat-free cream cheese3 tablespoons plus 6 teaspoons fat-free caramel ice cream topping, divided2-1/4 cups reduced-fat whipped topping1-1/2 cups fresh raspberries1/3 cup white wine or unsweetened apple juice3 tablespoons sliced almonds, toasted
Preparation
In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour.
Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between.
In a small bowl, beat cream cheese and 3 tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.
In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.
