Ingredients

• 1 cup egg substitute (crepes)
• 1-3/4 cup fat-free milk (crepes)
• 1/3 cup all-purpose flour (crepes)
• 1/2 tsp salt (crepes)
• 1 tsp sugar (crepes)
• 6 peaches, pitted and thinly sliced (filling)
• 1-1/2 cups ricotta cheese (filling)
• 1 Tbsp sugar (filling)
• 4 Tbsp fat-free milk (filling)
• confectioner's sugar

Directions

1. Combine the eggs and milk in a bowl and whisk
   
2. 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.
   
3. 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.
   
4. Heat a 12-inch skillet, preferably non-stick. The pan is ready when a drop of butter placed in it sizzles and spatters.
   
5. Drop in a teaspoon of butter and melt it over medium-high heat, coating the pan by tipping it from side to side.
   
6. Pour a scant 1/4 cup of batter into the pan, quickly tipping and turning the pan to cover the bottom. Pour off any excess.
   
7. 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.
   
8. Remove to a covered plate and keep warm.
   
9.  Repeat until all batter has been used.
   

1. In a bowl combine the ricotta, with 1 tablespoon of sugar and 2 tablespoons of the milk and mix until creamy,
   
2. Add more milk if desired.
   
3. It should be easily spreadable. 

Nutrition Facts