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Breakfast crepes

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    Breakfast crepes

    Covered with marmalade, light cream and berries, these small, thin pancakes give a tasty start to your day. They're also a welcome addition to a post-weight loss surgery diet.

    Ingredients

    1 egg
    1 1/2 cups skim milk
    1 cup all-purpose flour
    1/2 teaspoon shortening
    1 15-ounce carton low-fat ricotta cheese
    2 tablespoons orange marmalade
    1 tablespoon sugar
    1/8 teaspoon ground cinnamon
    2/3 cup light sour cream
    5 tablespoons orange marmalade
    1/2 cup fresh raspberries

    Directions

    1. In a medium bowl, combine egg, milk and flour. Beat until well mixed. 
    2. Spray an unheated 6-inch skillet with nonstick cooking spray. Preheat skillet over medium heat. Remove from heat and add 2 tablespoons batter. Lift and tilt skillet to spread batter. Return the skillet to heat. Cook 30 to 60 seconds, or until browned on one side only. Remove from pan. 
    3. Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed.
    4.  
    5. Serve warm.

    Covered with marmalade, light cream and berries, these small, thin pancakes give a tasty start to your day. They're also a welcome addition to a post-weight loss surgery diet.


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