Recipe(tried): Strawberry Crepes

STRAWBERRY CREPES

CREPE BATTER:
1/4 cup egg substitute
1/4 cup water
Pinch of salt
2 tablespoons flour
2 tablespoons cornstarch
2 teaspoons Butter Buds

STRAWBERRY GLAZE:
1/2 cup low sugar strawberry jam
1/4 cup water
2 tablespoons sugar
Juice from 1/4 lemon
1 tablespoon water
1 tablespoon cornstarch
1/2 teaspoon rum flavoring
1 cup halved strawberries

FILLING
1 fat free cream cheese
1/4 cup powdered sugar
1 teaspoon vanilla

TOPPING:
2 tablespoons reduced fat chocolate chips
3/4 cup light whipped topping

Prepare glaze. Combine jam, 1/4 cup
water, sugar and lemon juice in saucepan
and heat until boiling. In a side bowl,
mix one tablespoon water and cornstarch
together and blend in mixture in saucepan.
Simmer 2 minutes. Remove from heat and
when cool, add rum flavoring and straw-
berries. Mix together filling ingredients
in a separate bowl and set aside.

Preheat small skillet sprayed with
nonstick coating over medium heat.

Make thin-like pancakes using blended crepe
batter. Assemble crepes. Fill each crepe
with 2 1/2 tablespoons filling and fold
edges together to overlap. Spoon 1/4
cup strawberry glaze across center of
rolled crepe.

Garnish each crepe with 2 tablespoons
whipped topping and 1 teaspoon shaved chocolate.