30 minutes prep time | Serves 2

What you need:
Basic Crepes:
1 cup all-purpose flour
2 eggs
1 cup milk
1/4 tsp salt
2 tablespoons butter, melted

Filling:
4 ounces fat-free cream cheese, softened
2 tablespoons sifted powdered sugar plus 1 teaspoon for garnish
2 teaspoons vanilla extract
8 strawberries, hulled and sliced
2 prepackaged crepes, each about 8 inches in diameter
2 tablespoons caramel sauce, warmed

What you do:
Preheat the oven to 325 F. Lightly coat a baking dish with cooking spray.

Crepes:

1. Mix the crepe ingredients together (easiest way is in a blender). Refrigerate the crepe mixture for at least 30 min.
2. Heat a frying pan at medium high heat. Allow enough time for pan to heat through before pouring crepe mixture.
3. Spray pan evenly with cooking oil. Pour 1/4 cup of crepe mixture in the pan. Tip and rotate the pan so the mixture is evenly distributed on the pan.
4. Flip crepe and cook opposite side
5. Place cooked crepe on plate and continue making the rest of the crepes

Filling:

1. In a mixing bowl, blend the cream cheese until smooth using an electric mixer. Add the powdered sugar and vanilla. Mix well.
2. Spread 1/2 of the cream cheese mixture on each crepe, leaving 1/2 inch around the edge. Top with 2 tablespoons strawberries. Roll up and place seam-side down in the prepared baking dish. Bake until lightly browned, about 10 minutes.
3. Transfer the crepes to individual serving plates. Top each with 1/2 teaspoon powdered sugar and 1 tablespoon caramel sauce. Serve immediately.

Serving size: 1 crepe, Calories 296, Cholesterol 107 mg, Protein 14 g, Sodium 565 mg, Carbohydrate 42 g, Fiber 1 g
Total fat 8 g, Potassium 290 mg, Saturated fat 3 g, Calcium 183 mg, Monounsaturated fat 3 g