˝ cup flour
1/3 cup skim milk
1 large egg white
˝ cup nonfat cottage cheese
2 tsp. honey
1/3 tsp. ginger
cinnamon to taste

Combine the milk and egg white in a small bowl. Add the milk mixture to the flour, stirring just to combine the ingredients. Lightly spray a nonstick skillet with cooking spray and set over moderately high heat. When the skillet is hot, pour in 2 tablespoons of the batter, turning the pan to make a thin pancake. Cook for 30 seconds on each side, or until the crepe is golden brown. Transfer to a plate, top with wax paper, and repeat until all the batter is used.

Combine the cottage cheese, honey, ginger, and cinnamon, and blend until mixture is very smooth. Spread each crepe with a tablespoon of cheese mixture, fold in half, then fold in half again. The crepes can be prepared in advance, stacked between sheets of wax paper, wrapped, and frozen. Thaw before serving.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	105	˝ meat	n/a
Fat	0 g	1 starch
Carbohydrates	17 g
Protein	7 g
Cholesterol	3 mg
Dietary Fiber	<1 g
Sodium	126 mg